Dowling School

Year by year

Inspections

1. May 20, 2026 Routine Score 100
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     THE BUSINESS LICENSE WAS EXPIRED. POST UPDATED BUSINESS LICENSE.

     Code MCO 188.390

2. Oct 9, 2025 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THE TEST KIT FOR QUATERNARY AMMONIUM SANITIZER HAD EXPIRED. REPLACE EXPIRED KIT.

     Code MN Rule 4626.0715

3. Mar 25, 2025 Routine Score 96
   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     OBSERVED BUCKET WITH QUATERNARY AMMONIUM AT 100 PPM. MAINTAIN QUATERNARY AMMONIUM CONCENTRATION BETWEEN 200 - 400 PPM.

     Code MN Rule 4626.0805C3

4. Sep 24, 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 EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. RENEW CERTIFICATION AND POST UPDATED COPY.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED GARBAGE CAN BLOCKING HANDWASHING SINK NEAR GRILL. EMPLOYEE MOVED GARBAGE AT TIME OF INSPECTION. ENSURE HANDWASHING SINKS ARE ACCESSIBLE AT ALL TIMES.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     OBSERVED LICENSE TO BE EXPIRED AS OF 4.1.24. POST UPDATED LICENSE.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS ON COUNTERS. STORE WIPING CLOTHS IN AN APPROVED SANITZIER SOLUTION AFTER USE.

     Code MN Rule 4626.0285B

5. Mar 18, 2024 Routine Score 100
   • 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.

     MISSING CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A CONSIPICUOUS LOCATION. YOU CAN FIND MORE INFORMATION ABOUT HOW TO OBTAIN CFPM CERTIFICATE AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

6. Sep 22, 2023 Routine Score 100
   • 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 (CFPM) CERTIFICATE. RENEW CFPM CERTIFICATE.

     Code MN Rule 4626.0033A

7. Feb 10, 2023 Routine Score 100
   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     High temp mechanical dishwasher pressure gauge readying found ranging fluctuating between 41 and 43 PSI, which is above the manufacturer's ranges indicated on the data plate attached to the machine. Note: Repair or replace so that it can maintain the gauge readying within the range of 20 PSI plus or minus 5 PSI.

     Code MN Rule 4626.0800

   • 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.

     No State of Minnesota Health Department certified food protection manager (CFPM) for the facility. Note: Have at least one staff member with the state CFPM certificate for your food operation

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Hot water sanitization Mechanical dishwasher final sanitizing temperature readying gauge did not reach 180 F, while the rack surface temperature found at 160 F. Note: Repair it.

     Code MN Rule 4626.0735AB