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Institution · Minneapolis, MN

Risen Christ Catholic School

1112 37th St E

Last inspected May 5, 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

6 inspections

Routine

Nov 5, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.1560BOther

Official wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s notes

Observed personal items stored in wire shelving units intended for food storage. Remove personal items and provide a suitable spot for employee belongings.

In plain English

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

More about other finding

Official record from Minneapolis Health Department, Nov 5, 2025 · Original Source

Routine

May 1, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.1560BOther

Official wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s notes

Observed personal items stored in a food storage rack. Remove personal items from rack and provide suitable facilities for employee belongings.

In plain English

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

More about other finding

Official record from Minneapolis Health Department, May 1, 2025 · Original Source

Routine

Apr 8, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

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 TCS food in hot holding until maintained below 135F. Person In Charge was asked to turn unit sooner to have it reach required temperatures before placing food.

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

Official record from Minneapolis Health Department, Apr 8, 2024 · Original Source

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