Institution · Minneapolis, MN

Nutrition Center

Name: Nutrition Center
Address: 812 Plymouth Ave N, Minneapolis, MN

812 Plymouth Ave N

Last inspected Oct 31, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine

Oct 31, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

A Large stainless steel cart of beans approximately 12 inches deep was observed beginning the cooling process and was measured at 68F at the time of inspection. After discussing the process of the beans, Person In Charge stated that they were just removed from room temperature cans. They would be rinsed in cold water, which would help them cool a little faster, and then the cart would be moved into a walk in cooler to cool rapidly. It was not clear if the beans would cool to 41F or below in 4 hours as required. The simplest alternative to the current cooling method would be to pre-chill the cans of beans overnight in one of the Walk In Coolers, and then prepare according to normal procedures. Person In Charge changed current process to transfer the beans to smaller containers to cool. Retrain staff to use rapid cooling methods to cool foods.

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 temperature

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

The floor of the Walk In Freezer was observed with ice buildup under the left side of the unit's pallets. It was discussed with Person In Charge that the Cooler had a sprinkler leak a few weeks back and they had cleaned about half of the unit's water buildup in the walkways. The company contracted to clean was set to clean the ice under the pallets after the routine inspection. Clean floor of Freezer and maintain clean to sight and touch at all times.

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 problems

Official record from Minneapolis Health Department, Oct 31, 2025 · Original Source

Routine

Oct 31, 2024

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Two handwash sinks in the facility's production kitchen were observed obstructed by tables and bulk containers of baking ingredients at the time of inspection. Tables were moved in front of hand sinks by custodial staff during their cleaning as were the baking ingredient containers. Discussed with supervisor that handwash sinks need to be available at the start of production in the morning and then after production ends for the day, then custodial staff can move them when facility is not operating for cleaning. Retrain staff to move equipment from in front of handwash sinks to areas where they do not obstruct sinks and discourage handwashing during operation.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

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

The main high temperature dish machine was tested several times during inspection and did not reach 160F sanitization temperature during the 5 times it was tested. Staff member who had measured machine's sanitization temperature that morning did say it had reached 160F. There was flagged machine Discussed with CFPM that a sanitization using the 3 basin sink's chemical quat sanitizer must be used while the dish machine is not currently sanitizing. Once machine has been repaired and it is sanitizing dishes at 160F, it can be used again without immersion in chemical sanitizer.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 31, 2024 · Original Source

Routine

Oct 17, 2023

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Both trash and recycling compactor doors were observed open at the time of inspection and were not currently in use by employees. Discussed with Person in Charge that pests such as rodents, insects and birds can enter through these openings and either become trapped or access the facility and cause pest problems. Ensure these doors are closed at all times when not in use. There was a gap in the seal of the doors of one of the loading docks. Seal this gap and maintain tightly sealed to prevent pest entry.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

The floor of the Walk In Freezer was observed with ice accumulation near the doors and paper litter from packaged pallets were observed on the floors throughout the Freezer. Clean the floor of litter and ice buildup more frequently and maintain clean.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

One employee handwash sink in the production area was observed empty of hand soap. Provide hand soap and maintain at all handwash stations to encourage frequent employee handwashing.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Two handwash sinks in the facility's production area were observed obstructed at the time of inspection: one by a foil sheet that was placed on top of the sink basin, and the other had a table pushed in front of the sink. It was discussed that tables are moved around to be cleaned by custodial staff. Ensure that tables are moved back to original place and not in front of handwash sinks during operation.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.