Burroughs School

Year by year

Inspections

1. Sep 15, 2026 Routine Score 96
   • 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 comp sink measured below required sanitizing ppm. Refill container and retest.

     Code MN Rule 4626.0805C3

2. Mar 17, 2026 Routine Score 100

   Result: Complete.

3. Sep 16, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

     Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.

     Observed employee put unwashed peppers in a container before rinsing. Instructed to rinse those peppers and peppers from salad bar. Peppers were rinsed. Wash fruit and vegetables before serving.

     Code MN Rule 4626.0255A

4. Mar 18, 2025 Routine Score 100

   Result: Complete.

5. Sep 24, 2024 Routine Score 98
   • Not serious Priority 2

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

     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. Complete form and keep on site.

     Code MN Rule 4626.0408A

   • 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.

     Ann Kalb has passed a food safety class last month, although is not registered 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 98
   • 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 Corrected on site

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

     Observed melon covered while cooling. Food must be uncovered when cooling. Corrected on site.

     Code MN Rule 4626.0390B

7. 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 poster at hand sink to remind employees to wash hands. Sign was provided.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Measured food(farro-48, romaine lettuce-52) above 41 degrees at salad bar. Food is placed in salad bar for lunch service which is less than 4 hours. Unless unit can be adjusted to 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.

     A time as a public health control form needs to be completed so salad bar can be approved for use with TPHC.

     Code MN Rule 4626.0408A

   • 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 a few mouse droppings in dry storage room and one in kitchen area. Adams pest control is in service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed expired quat test kit on site. Obtain new test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed 3 compartment sink with a slow drip. Repair to ensure slow drip doesn't occur.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed a few mouse droppings on the floor. Clean and maintain.

     Code MN Rule 4626.1520A

   • 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

8. Mar 28, 2023 Routine Score 100

   Result: Complete.