Routine
Oct 17, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 17, 2025 · Original Source
Institution · Minneapolis, MN
Minnesota Hillel
1521 University Ave Se
Last inspected Oct 17, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine
Sep 5, 2024
Complete
Official score: 94 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee's illness log maintained onsite. Note: For details & use, please see the template sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No State of Minnesota Health Department certified food protection manager (CFPM) for the facility. The manager had copy of the training certificate but not get registered with the state. Note: Send the copy of the training certificate to the state for registration and certificate. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesmajorCode MN Rule 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No device or T-Stick provided to measure the rack or utensils surface temperature in High temp sanitizing mechanical dishwasher. Note: Provide and use it as required.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode MCO 204.30BOther
Official wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Non- compliant #6 plastic cups observed in use in the facility. Note: Replace them with approved products such as recyclable, reusables or composting. Note: For details, please see the Green-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 5, 2024 · Original Source