Windom School

Year by year

Inspections

1. Apr 6, 2026 Routine Score 98
   • Not serious Priority 3 Corrected on site

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

     Sani bucket at 0 ppm. Adjusted to 200 ppm. Corrected on site. Upon inspection, the 3 comp sink dispenser took awhile to dispense the chemical and only dispensed water at first. Be sure to give enough time for proper mixture.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

2. Sep 25, 2025 Routine Score 100
   • Not serious Priority 3

     Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.

     Observed uncovered exterior trash bins. Keep bins covered.

     Code MN Rule 4626.1250A

3. Apr 9, 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.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

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

     Observed sliced melon cooling while covered with plastic wrap. When food is in cooling mode, keep uncovered. Instructed to uncover.

     Code MN Rule 4626.0390B

4. Sep 30, 2024 Routine Score 96
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing quat test kit. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

5. Mar 28, 2024 Routine Score 94
   • 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 CFPM. Class has been passed per person in charge. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Observed sanitizer rinse temperature above 194 degrees, measured at 197. Maximum rinse temperature is 194. Service machine.

     Code MN Rule 4626.0795A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing quat test kit on site. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Obtain device(thermolabel, t-stick, waterproof thermometer, etc) to measure rack temperature at dish machine to ensure 160 degrees is met.

     Code MN Rule 4626.0710B

6. Oct 3, 2023 Routine Score 94
   • 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Observed sanitizing rinse temperature above 194 degrees, measured at 198 degrees. Service machine.

     Code MN Rule 4626.0795A

   • Not serious Priority 3

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

     Measured sanitizer bucket at 100 ppm, below required 150 ppm. Refill bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Expired license posted. Post current- sent with report.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed expired test kit. Obtain new test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Obtain device(thermolabel, t-stick, waterproof thermometer) to measure rack temperature at dish machine to ensure 160 degrees is met.

     Code MN Rule 4626.0710B

7. Mar 24, 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.

     The Person in Charge has taken a ServSafe CFPM class, but not yet become state-registered. Complete registration with Minnesota Department of Health. See MDH CFPM information : https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A