Follow-Up
Aug 12, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Aug 12, 2026 · Original Source
Board And Lodging · Minneapolis, MN
Mn Adult & Teen Challenge Or Mntc
3111 1st Ave S
Last inspected Aug 12, 2026 · 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
4 inspectionsRoutine
Jul 29, 2026
Complete
Official score: 86 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed tater-tots in hot-holding under 135F. Ensure all hot-holding foods are at 135F and above for service. At time of inspection tater tots were discarded.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut melon, lettuce, and shredded cheese above 41F. Ensure all cold-holding foods are under mechanical cold-holding and at 41F and below to prevent pathogen growth. At time of inspection foods were discarded.
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 temperaturecriticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed sanitizer in three compartment sink was tested at 0PPM. Ensure when sanitizing food-contact surfaces the concentration is within the proper range to destroy pathogens. At time of inspection PIC corrected the concentration and brought it up to 300PPM.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Observed food employee washing dishes in sanitizing solution at 0PPM. Ensure sanitizer testing device is used before wear washing to ensure the sanitizer is at the proper concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Jul 29, 2026 · Original Source
Routine
Jul 23, 2025
Complete
Official score: 98 · Understand this area’s scale
2 recorded violations
minorCode MN Rule 4626.0255AChemicals
Official wording
Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
Inspector’s notes
Observed box of unwashed apples for self-service available for clients in the dining area. Ensure fruits and vegetables with eatable peels are washed prior to being offered for self service.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode MN Rule 4626.0330BContamination
Official wording
Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.
Inspector’s notes
Observed apples for self-service without utensil or other dispensing method that would protect the ready-to-eat food from contamination by other consumers. Ensure tongs or paper is provided.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Jul 23, 2025 · Original Source
Routine
Jul 22, 2024
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0905BFood temperature
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed dish did not reach 160F as measured with heat-indicating test strip. Ensure in a hot-water sanitizing dish machine the surface temperature of the food contact surface reaches 160F.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut melon and cheese stick used for breakfast was above 41F. Ensure all time/temperature controlled for safety (TCS) foods are maintained at 41F and below under mechanical refrigeration. At time of inspection PIC explained the food was on ice for breakfast and placed back into the cooler. Melon was discarded. Discussed using mechanical cold holding for breakfast items or using smaller portions, monitoring temperatures, keeping food below ice line, and/or discarding after breakfast which runs for an hour and a half.
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 MN Rule 4626.0255AChemicals
Official wording
Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
Inspector’s notes
Observed apples in the boxes they are shipped in being offered to residence in ready-to-eat form without being washed. Ensure all raw fruits and vegetables are washed prior to being served, cut, cooked or otherwise served.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Jul 22, 2024 · Original Source