Institution · Minneapolis, MN

South Metro Human Services

Name: South Metro Human Services
Address: 1800 Chicago Ave, Minneapolis, MN

1800 Chicago Ave

Last inspected May 26, 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

3 inspections

Routine

May 26, 2026

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed no test kit for chlorine sanitizer used at dish machine or quat sanitizer used in three compartment sink.

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

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 sanitizer attached to dish sink is not approved for use on food contact surfaces. Ensure all sanitizers used are approved for food contact surfaces. At time of inspection discussed with PIC to discontinue using.

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

majorCode MN Rule 4626.0765Food source and labeling

Official wording

Maintain the cleaning agent in the warewashing equipment in accordance with the cleaning agent manufacturer's label instructions.

Inspector’s notes

Observed dish machine did not have any cleaning chemical attached to it. Ensure when washing food contact surfaces there is a cleaning agent like soap before rinsing, sanitizing, then air drying.

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

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 hot-holding unit was in disrepair. Observed dish machine was in disrepair. Ensure all components are maintained in good repair.

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

Official record from Minneapolis Health Department, May 26, 2026 · Original Source

Routine

May 22, 2025

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Observed chlorine sanitizing dish machine hooked up to quat sanitizer. Discussed with CFPM. Ensure dish machine is using the correct sanitizer it was designed for. Informed CFPM that dish machine could still be used to wash dishes, but a final sanitizing step in the 3 comp sink would be required until the correct chlorine solution is hooked up to the dish machine.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Obtain chlorine test strips to test concentration of sanitizer in dish machine.

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, May 22, 2025 · Original Source

Routine

Jul 17, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Observed dish machine was tested at 0ppm chlorine solution. Ensure dish machine is tested often and sanitizing food contact surfaces.

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

minorCode MN Rule 4626.0685CChemicals

Official wording

Provide a minimum of five racks for drying utensils for a chemical sanitizing machine.

Inspector’s notes

Observed no space or racks for air-drying utensils after being cleaned and sanitized. Discussed installing air-drying racks.

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

minorCode MCO 188.380Handwashing

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed handwashing sink temperature in kitchen at 80F. Ensure handwashing sinks are at minimum 100F-130F. Discussed with PIC at time of inspection.

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.