Centro Nicollet

Inspection history 7 visits

1. 2026
2. Passed Aug 4 Score 35 no change

   Follow-Up Inspection

   4 violations

   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
3. Passed Jul 14 Score 35 no change

   Follow-Up Inspection

   10 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical 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
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Minor Use effective cooling methods to cool TCS foods.
4. Passed Jul 1 Score 35 ▼6

   Routine Inspection

   18 violations, 4 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Critical 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
   • Critical 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.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Minor Keep the physical facilities in good repair.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
5. 2025
6. Passed Jul 1 Score 41 no change

   Follow-Up Inspection

   7 violations

   • Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Minor Keep the plumbing system in good repair.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

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