Hale School

Year by year

Inspections

1. Sep 22, 2026 Routine Score 96
   • Serious Priority 1

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

     Measured lettuce above 41 degrees at salad bar. Instructed to discard/use at the end of lunch shift. Ensure food is kept at or below 41 degrees. Check unit to be sure it is properly cooling.

     Code MN Rule 4626.0395A2

2. Sep 22, 2026 Routine Score 96
   • Serious Priority 1

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

     Measured lettuce above 41 degrees at salad bar. Instructed to discard/use at the end of lunch shift. Ensure food is kept at or below 41 degrees. Check unit to be sure it is properly cooling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Ecolab quat sanitizer dispenser is not mixing properly, and employees need to mix it by hand to ensure it is at the proper concentration level. Repair or replace dispenser.

     Code MN Rule 4626.0735AB

3. Mar 23, 2026 Routine Score 96
   • Not serious Priority 3

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

     Sani bucket measured below required ppm for quat sanitizer. Be sure sani is properly mixed.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Ecolab quat sanitizer mixer at 3 comp sink is not mixing properly. Repair.

     Code MN Rule 4626.0735AB

   • 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

     3 compartment sink is not maintaining proper quat level. Hand mix until repaired. Repair.

     Code MN Rule 4626.0805C3

4. Sep 16, 2025 Routine Score 100

   Result: Complete.

5. Mar 18, 2025 Routine Score 100

   Result: Complete.

6. Sep 17, 2024 Routine Score 96
   • 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.)

     Measured burgers(107) below 135 degrees in hot well. Burgers were removed from oven 1 hour ago and will be served or discarded within 1 more hour. Cook temps were taken above 165 degrees. Food must be hot held at or above 135 degrees. Work in batches when assembling burgers prior to service and ensure hot box is at a proper temperature to maintain food at or above 135 degrees. The cheese and bun cool the burger down so adequate time in hot box may be necessary.

     Code MN Rule 4626.0395A1

7. Mar 5, 2024 Routine Score 94
   • 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.)

     Measured potato wedge fries(117,130) measured below 135 degrees stored inside hot box. Fries were cooked to170 per staff and log less than 2 hours ago. Instructed to increase temp on hot box or toss back in oven to ensure temp gets to 135 degrees.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed cantaloupe covered in cooling mode. Food must be uncovered when cooling. Instructed to uncover.

     Code MN Rule 4626.0390B

8. Sep 28, 2023 Routine Score 92
   • Not serious Priority 3

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

     Missing sign at hand sinks to remind employees to wash hands. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Expired license posted. Post current.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed expired test strips on site. Obtain new strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     1. Observed sanitizer bucket below required ppm solution. Refill bucket. 2. Observed wet wiping cloth on counter. Keep in bucket when not in use.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Measured farro salad(46) and tomatoes(44) above 41 degrees inside salad bar. If unit cannot maintain temperature at or below 41 degrees, time as a public health control can be used.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Complete TPHC form for TCS foods stored in salad bar. Form left on site.

     Code MN Rule 4626.0408A

9. Mar 8, 2023 Routine Score 100

   Result: Complete.