Kenwood School

Year by year

Inspections

1. Apr 9, 2026 Routine Score 100
   • Not serious Priority 3

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

     OBSERVED SEAL GASKET TO BE BROKEN AT 2-DOOR REACH IN REFRIGERATOR (BOTTOM LEFT DOOR). REPLACE THIS DOOR GASKET SO DOOR WILL SEAL PROPERLY.

     Code MN Rule 4626.0735AB

2. Oct 7, 2025 Routine Score 94
   • Not serious Priority 3

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

     OBSERVED SEAL GASKET TO BE BROKEN AT 2-DOOR REACH IN REFRIGERATOR (BOTTOM LEFT DOOR). REPLACE THIS DOOR GASKET SO DOOR WILL SEAL PROPERLY. OBSERVED SOME COLD HOLDING UNITS NOT ABLE TO KEEP FOOD UNDER 41F. ALSO, REACH DOWN REFRIGERATOR WAS LEAKING WATER FROM TOP. REPAIR ANY DEFECTIVE REFRIGERATED UNIT IN THE FACILITY.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MILK AT 46F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION. CITATIONS START AT $200.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     OBSERVED FRUIT / DRAIN FLIES BY HAND SINK. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

3. Mar 27, 2025 Routine Score 96
   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     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.

     OBSERVED SEAL GASKET TO BE BROKEN AT REACH IN REFRIGERATOR (LEFT DOOR). REPLACE THIS DOOR GASKET SO DOOR WILL SEAL PROPERLY.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEAN SALAD MIX AT 45F AND MILK AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN BOTTOM SHELF OF THESE UNITS.

     Code MN Rule 4626.0840C

4. Oct 1, 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     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.

     OBSERVED SEAL GASKET TO BE BROKEN AT REACH IN REFRIGERATOR (LEFT DOOR). REPLACE THIS DOOR GASKET SO DOOR WILL SEAL PROPERLY.

     Code MN Rule 4626.0735AB

5. Apr 25, 2024 Follow-Up Score 94
   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

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

     OBSERVED LARGE TOWEL BIN STORED IN FRONT OF THE ONLY HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS.

     Code MN Rule 4626.1520A

   • 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

     OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     OBSERVED SPRAY BOTTLE WITH SANITIZER LABEL (Q.T. PLUS). BOTTLE HAD WATER AND DISH DETERGENT INSTEAD. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.

     Code MN Rule 4626.1595

6. Apr 11, 2024 Routine Score 84
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT. THIS VIOLATION WAS NOTED ON PREVIOUS INSPECTIONS. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK. ---------------------------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. SEE DOCUMENTS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

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

     OBSERVED LARGE TOWEL BIN STORED IN FRONT OF THE ONLY HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS.

     Code MN Rule 4626.1520A

   • 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

     OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.

     Code MCO 188.590

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     THE PERSON IN CHARGE (PIC) WAS UNABLE TO DEMONSTRATE AN OVERALL KNOWLEDGE AND UNDERSTANDING OF SOME AREAS OF THE FOOD CODE. FOR EXAMPLE, NOT KNOWING COLD HOLDING TEMPERATURES, SANITIZER CONCENTRATION, MINIMUM TIME FOR EXCLUSION (ILL FOOD WORKERS), HOT HOLDING TEMPERATURES, ETC. MOVING FORWARD, MAKE SURE THE PIC GET PROPER TRAINING / KNOWLEDGE REGARDING FOOD HANDLING PROCEDURES TO PREVENT FOODBORNE DISEASES.

     Code MN Rule 4626.0030DEFGHI

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING - MILK COOLER INSIDE KITCHEN SPACE. FOR EXAMPLE: CHEESE STICK AT 47F AND CREAM CHEESE AT 42F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2

7. Oct 17, 2023 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

8. Mar 24, 2023 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quat test strips on site in kitchen. Keep sanitizer test strips in kitchen area.

     Code MN Rule 4626.0715