MINNESOTA INTERNSHIP CENTER

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. May 13, 2026

   ✕
   3 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

2. Nov 20, 2025

   ✕
   3 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Apr 18, 2025

   ✕
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Have a garbage can at handwashing sinks where paper towels are used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Oct 29, 2024

   ✕
   3 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

5. May 2, 2024

   ✕
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

6. Nov 16, 2023

   ✓
   4 violations

   • Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
   • Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store clothing and other personal items in lockers or other suitable places.

7. Oct 3, 2023

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8. Sep 19, 2023

   ✕
   5 violations

   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • 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
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.