Waite Park School

Year by year

Inspections

1. Apr 24, 2026 Routine Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed no irreversible thermometer for hot sanitizing dish machine. Obtain a hot sanitizing dish machine thermometer or heat strip sticker to capture the utensil surface temperature.

     Code MN Rule 4626.0710B

2. Oct 27, 2025 Routine Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible thermometer for hot sanitizing dish machine. This was discussed previously, obtain a thermometer or heat strips.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No certified food protection manager (CFPM) onsite at the time of the inspection. Obtain and post a CFPM certificate onsite. Per PIC, he has taken the test and in the process of getting ServSafe.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Quat bucket observed reading 50 ppm. Service the dispenser. Manually pour sanitizer solution to buckets and fill with water until dispenser has been serviced by contractor.

     Code MN Rule 4626.0285B

3. Mar 25, 2025 Routine Score 96
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible thermometer to capture the utensil surface temperature. Obtain and utilize as necessary.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No certified food protection manager certificate posted onsite. Obtain and post a copy onsite in a conspicuous area.

     Code MN Rule 4626.0033D

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Quat bucket observed reading lower than 200 ppm. Quat must be at least 200 to 400 ppm for it to be actively sanitizing surfaces. Discard and refresh bucket - bucket was refreshed with new solutions. New bucket read at 200 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Handwashing station located next to the hood observed with no hand soap. Fill soap dispenser and make sure it is stocked.

     Code MN Rule 4626.1440

4. Sep 27, 2024 Routine Score 98
   • Not serious Priority 3

     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.

     Observed ServSafe onsite, but no stated certified food protection manager (CFPM) certificate onsite. Obtain a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Business use a hot sanitizing dish machine and observe no irreversible thermometer to measure the surface temperature of utensils. Provide.

     Code MN Rule 4626.0710B

5. Mar 4, 2024 Routine Score 98
   • Not serious Priority 3

     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

     During the inspection, it was observed that bags of raw proteins were thawing in stagnant water inside the 3-compartment sink. The proper methods of thawing food were discussed in detail with the person in charge during the inspection to ensure that such practices are not repeated in the future.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     It is imperative to cease thawing raw protein bags or food inside the 3-compartment sink, as observed during the inspection. Thawing food must be carried out solely in the prep sink where food preparation takes place.

     Code MN Rule 4626.0315

   • Not serious Priority 3

     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.

     During the inspection, there was no certified food protection manager (CFPM) present on the premises. Employ a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     A hot water sanitizing dish machine is used to sanitize dishes. However, there is no device available to measure the surface temperature of utensils. Obtain a gadget to measure utensil surface temperature.

     Code MN Rule 4626.0710B

6. Sep 22, 2023 Routine Score 96
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed cucumber (54*F) and cheese (58*F) inside the salad bar not held at 41*F or below. The person in charge shared they discard fruits at the end of the day, but will keep the salads if there are some left. Discontinue keeping salads if it was not reading 41*F or below during the entire lunch service.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed no hand sign at all handwashing station - post a sign at each handwashing station that does not have a sign.

     Code MN Rule 4626.1457

7. Feb 1, 2023 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed all the salad bar items at 60f. This was discussed and items are not saved after 3-hour lunchtime service. There is no plan for Time used for Control filed with the health department. It was discussed that if salad items are to be kept at 41f or below, the itnitial can or item must be placed in coolers overnight.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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.)

     Hot hold burgers and fries observed in unit 116f. This was discussed and either a Time for Control plan or proper temperatures of 135f+ are to be maintained. The items in question were to be tossed after the 3-hour service.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     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.

     Use the enclosed MDH application to fulfill certification purposes.

     Code MN Rule 4626.0033A