Marcy Open School

Year by year

Inspections

1. Mar 26, 2026 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.)

     Observed TCS foods in the hot hold cabinet below 135F. Examples include chicken leg @ 122F, chicken sandwich @ 123F. Confirmed stock time an discard time and had staff move foods to operating hot hold cabinet. Air temperature of cabinet was set at 130F. Manager is new and did not know how to increase temperature on the hot hold cabinet. Attempted to increase temperature on cabinet with staff. Do not use this cabinet until it can be set to hold foods at 135F or above. Setting control is computer operated vs. manual.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

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

     Observed TCS foods cooling from prep in the salad bar in deep containers. Cool foods completely in shallow containers in the walk-in cooler before placing in the salad bar. Confirmed stock time and instructed to discard at end of service, which is less than 4 hours.

     Code MN Rule 4626.0390B

2. Oct 1, 2025 Routine Score 98
   • Not serious Priority 3

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

     Wiping cloths are being stored in soapy water. When not in use wiping cloths must be stored in sanitizing solution.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The soap dispenser at the handwash sink was not functioning and there was no alternate soap stocked. Provide soap at sink until the dispenser is repaired.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The soap dispenser at hand sink was not functioning. Staff stated it needed a new battery. Repair/replace.

     Code MN Rule 4626.1515

   • 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.

     There is no certified food manager employed. Comply with above rule. Manager has taken an approved food safety course but has not yet obtained their CFPM certificate.

     Code MN Rule 4626.0033A

3. Apr 24, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed towels stored in green buckets containing soapy water. When wet towels are not being used they must be stored in approved sanitizer solution.

     Code MN Rule 4626.0285B

4. Sep 27, 2024 Routine Score 100

   Result: Complete.

5. Mar 22, 2024 Routine Score 100
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Two hand sinks are not sealed to the wall. Reseal.

     Code MN Rule 4626.0725A

6. Sep 27, 2023 Routine Score 100
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Two hand sinks are no longer sealed to wall, reseal. Hand sinks needing resealing are: by the oven and by the front service line.

     Code MN Rule 4626.0725A

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

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

     The floors of the walk-in freezer had food build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     The hand sink was blocked by a garbage can at the time of the inspection. The garbage was moved. Keep hand sink accessible at all times.

     Code MN Rule 4626.1110AB