Routine
Apr 20, 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, Apr 20, 2026 · Original Source
Institution · Minneapolis, MN
Richfield Evangelical Lutheran Church
8 60th St W
Last inspected Apr 20, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Apr 20, 2026
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
minorCode MN Rule 4626.1550Handwashing
Official wording
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed floor drain under dish machine in need of cleaning. Clean and maintain.
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.
More about handwashing problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No illness log available. Provided log. Record all instances of employee illness, including call-ins.
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, Apr 20, 2026 · Original Source
Routine
Oct 16, 2024
Complete
Official score: 94 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Measured chlorine spray bottle above 200 ppm. Corrected on site to 200 ppm. Use test strips to ensure proper chlorine levels of 50-200 ppm.
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 4626.1595Chemicals
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Missing common name on chlorine spray bottle. Corrected on site.
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, Oct 16, 2024 · Original Source
Routine
Apr 19, 2024
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Measured chlorine spray bottle above 200 ppm. Adjusted to 50 ppm. Ensure chlorine sanitizer concentration is between 50-200 ppm.
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 unsafelyminorCode MN Rule 4626.0780COther
Official wording
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed dishes soaking in prep sink. Only use prep sink for food prep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0955AContamination
Official wording
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed dusty fan blowing air onto clean equipment. Discontinue this practice and allow to air dry. Wash and sanitize equipment before use.
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, Apr 19, 2024 · Original Source
Routine
Oct 19, 2023
Complete
Official score: 92 · Understand this area’s scale
5 recorded violations
majorCode MN Rule 4626.0795AFood temperature
Official wording
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Rinse temperature thermometer is reading 97 degrees(must be 180-194). Wash temperature measured at 146 (must be 150 degrees) Repair.
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 4626.0905BFood 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
Measured utensil surface temperature below 160 degrees. Repair machine. Instructed to do a sanitizer dip in 3 compartment sink for sanitizing equipment until unit is repaired.
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 temperaturemajorCode MN Rule 4626.1595Chemicals
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed unlabeled spray bottle containing bleach. Labeled with common name Corrected on site.
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 unsafelyminorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Expired license posted. Current license sent with report. Post.
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 issuesminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Observed excessive lime/scale buildup on interior of dish machine. Clean and maintain. 2. Observed broken spray nozzle on sanitizer spray bottle. Replace.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, Oct 19, 2023 · Original Source