Lake Harriet Upper School

Year by year

Inspections

1. Sep 15, 2026 Routine Score 100

   Result: Complete.

2. Mar 17, 2026 Routine Score 100

   Result: Complete.

3. Sep 16, 2025 Routine Score 100

   Result: Complete.

4. Mar 18, 2025 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 CFPM. A fulltime 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

5. Sep 24, 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 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

6. Mar 12, 2024 Routine Score 94
   • Serious Priority 1

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

     Measured salad above 41 degrees inside salad bar cooler. Time as a public health control is being used but the form has not been completed. Dressings and lettuce are discarded after use. Ensure other TCS(time/temp control for safety) foods are discarded as well. Complete form and keep on site.

     Code MN Rule 4626.0395A2

   • 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

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

     No TPHC form on site. Form sent with email. Complete form and keep on site.

     Code MN Rule 4626.0408A

7. Sep 12, 2023 Routine Score 96
   • Serious Priority 1

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

     Measured french and ranch dressing at 55 degrees, above required 41 degrees or less on counter at buffet style cooler. It seems hard to keep them inside the cooler due to the kids handling. Suggested using time as a public health control(TPHC) to mitigate temperature issues. Instructed to discard remains after lunch service ends. TPHC can be used if a form is completed and approved. Form sent with report. 1. Dressings can be kept out of refrigeration for 4 hours. 2. Dressings must be discarded after 4 hours- never put back in refrigeration. 3. Time must be monitored by label or other means to ensure product is discarded within 4 hours.

     Code MN Rule 4626.0395A2

8. Mar 28, 2023 Routine Score 98
   • Not serious Priority 3

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

     OBSERVED GASKGET COMING OFF DOOR OF LOWER COOLER. REPLACE GASKGET.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     OBSERVED SINK AND SURFACE SANITIZER TEST STRIPS ON SITE, BUT SCHOOL USES QUATERNARY AMMONIUM SANITIZER. PROVIDE QUATERNARY AMMONIUM TEST STRIPS.

     Code MN Rule 4626.0815

   • 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 AND POST CFPM CERTIFICATE.

     Code MN Rule 4626.0033A