Friendship Academy

Year by year

Inspections

1. Apr 10, 2026 Routine Score 94
   • Not serious Priority 2

     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

     OBSERVED PAPER TOWELS MISSING AT HANDWASHING SINK. PERSON IN CHARGE SAID THAT SHE HAD REQUESTED MORE PAPER TOWELS. ENSURE PAPER TOWELS ARE AVAILABLE AT EACH HAND SINK AT ALL TIMES.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     OBSERVED MILK AT 45*F IN MILK COOLER. INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD BE HELD AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

2. Oct 31, 2025 Routine Score 100

   Result: Complete.

3. Mar 28, 2025 Routine Score 100
   • Not serious Priority 3

     Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

     OBSERVED EMPLOYEE CELL PHONE ON PREP COUNTER. LOCATE AREAS AWAY FROM FOOD PREPARATION TO STORE EMPLOYEE PERSONAL BELONGINGS.

     Code MN Rule 4626.1500B

4. Oct 21, 2024 Routine Score 100

   Result: Complete.

5. Mar 15, 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.

     CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE WAS EXPIRED. RENEW CFPM CERTIFICATE AND POST IN A CONSPICUOUS LOCATION.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED UNLABELED SPRAY BOTTLE WITH SANITIZER. PERSON IN CHARGE LABELED SPRAY BOTTLE AT TIME OF THE INSPECTION. CLEARLY LABEL ALL WORKING CONTAINERS USED FOR STORING POISONOUS OR TOXIC MATERIALS.

     Code MN Rule 4626.1595

6. Oct 3, 2023 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 EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATES. SOMEONE EMPLOYED AT ESTABLISHMENT MUST RENEW CFPM CERTIFICATE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED THE HANDWASHING SINK FILLED WITH CLEANING SUPPLIES. THE HANDWASHING SINK MUST REMAIN ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.

     Code MN Rule 4626.1110AB

7. Feb 9, 2023 Routine Score 96
   • Not serious Priority 3

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

     Wiping cloths found stored on the prep table/ and not stored in chemical sanitizing buckets between use. No sanitizer bucket set-up also not observed at the time of this inspection.

     Code MN Rule 4626.0285B

   • 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.)

     Chicken Tender and Steamed Broccoli observed hot held in improperly working warmer cabinet at temperature below 135-degree Fahrenheit. Note: See above for temperatures. Note: Reheated to 165 F and relocated for correction.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Two doors Reach-in Refrigerator and Single door warmer cabinet were broken and need repair to provide adequate/ working cold and hot holding units in the facility. Note: Repair them.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Live fruit flies observed in the kitchen. Note: Eliminate the presence of fruit flies from the facility.

     Code MN Rule 4626.1565ABD