Restaurant · Minneapolis, MN

Seward Community Co-Op

Name: Seward Community Co-Op
Address: 317 38th St E, Minneapolis, MN

317 38th St E

Last inspected Jul 7, 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

4 inspections

Routine

Jul 7, 2026

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 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 multiple TCS food items, including sliced turkey, chicken salad, poke bowls, and other prepared foods at 43-44F. The Person In Charge was instructed to reduce the load in the cooler and redistribute the items to promote proper cold-air circulation and maintain proper holding temperatures.

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the dish machine temperature gauge not working for the wash water temperature. Have the gauge replaced.

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 issues

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed handwashing signage missing from the hand sink near the dish machine. The poster has been provided with the report.

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 all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed the hood baffles to be dusty. Clean the baffles and keep them clean to prevent excessive dust or grease buildup.

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

minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling

Official wording

Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

Inspector’s notes

Observed food items sold on-site from Katar River Restaurant without proper labeling requirements. Food sold is being prepared and packaged by the restaurant. Provide the address of the restaurant in the label.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Minneapolis Health Department, Jul 7, 2026 · Original Source

Follow-Up

Jul 10, 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, Jul 10, 2025 · Original Source

Routine

Jul 1, 2025

Complete

Official score: 88 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.0380ABCFood temperature

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed frozen ground beef thawing in 3-compartment sink at room temperature. Person In Charge was instructed to thaw food under cold running water. Ensure that one of the methods listed above is used when thawing food. Violation was corrected on-site.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed cilantro lime rice in a large plastic food bin located in the walk-in cooler. According to the Person In Charge, the rice was placed in the large plastic bin during cooling process. To ensure proper cooling, all food must be placed in shallow pans no more than 4 inches thick or follow one of the passive or active cooling methods. More information has been provided with the report.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0385AFood temperature

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Observed cilantro lime rice cooling from the day before with a middle temperature of 47F and an edge temperature of 41F. Rice had been placed in a large plastic food bin with a lid. TCS food did not meet the cooling parameters and was discarded. Ensure that all TCS foods are cooled rapidly to prevent the growth of bacteria or formation of toxins.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0315Contamination

Official wording

Protect unpackaged food from environmental sources of contamination during preparation.

Inspector’s notes

1. Observed cut lettuce being washed in one of the compartments of the 3-comp sink. 2. Observed a large frozen ground beef casing thawing in one of the compartments of the 3-comp sink. Food needs to be protected from possible contamination while thawing or being prepped. Use 2-comp sink as instructed or wash and sanitize the 3-comp sink 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 contamination

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cilantro lime rice in a large plastic bin, covered with a lid holding large droplets of condensation. Person In Charge mentioned that food was covered during the cooling process. All food must be left uncovered during cooling.

In plain English

More about food kept at an unsafe temperature

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

Observed a chlorine sanitizer bucket in the deli area with a concentration higher than allowed. The Person In Charge was able to correct the concentration during the inspection. Chlorine sanitizer must be maintained between 50-200 PPM. Use the chlorine test strips to verify proper concentration.

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 unsafely

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

Routine

Jul 2, 2024

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0380ABCFood temperature

Official wording

Inspector’s notes

Observed hams thawing in standing water. Hams were still frozen. Ensure when thawing foods an approved method is used, listed above. At time of inspection water was turned on to run over the hams.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed potatoes stacked 10 inches this, inside plastic bin with lid on. Ensure cooling is done in shallow pans (no more than 4 inches thick, and uncovered, and monitored to ensure the time/temperature requirements are being met for cooling as quickly as possible.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0385AFood temperature

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Observed potato mixture over 10 inches thick, in covered plastic tub was at 100F one hour after cooling, then 90F one hour after that. At time of inspection food employee reheated the potato mixture to 165F and no more than 4inches thick and uncovered into walk-in freezer. Ensure cooling time/temperatures are being met.