First Daycare Center

Year by year

Inspections

1. Mar 30, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine in spray bottle tested above 200PPM. Ensure chemical sanitizers are used per manufacturers instructions for food contact surfaces, chlorine sanitizers should test between 50-200ppm for food contact surfaces. PIC corrected spray bottle at time of inspection and reached 100ppm.

     Code MN Rule 4626.1620

2. Sep 22, 2025 Routine Score 94
   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed food workers were not sanitizing dishes after washing. Observed bottle labeled as sanitizer was at 0ppm. Ensure food-contact surfaces are sanitized properly after washing and rinsing to prevent pathogen growth. Set up three compartment sink and bottle with PIC, educated food employees on site. Emailed sanitizing information.

     Code MN Rule 4626.0900

   • Not serious Priority 2

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

     Observed food employee wash a bowl in the hand washing sink. Hand washing sink had a pot scrubber on it. Ensure hand washing sinks are used only for hand washing purposes and remain accessible for hand washing without other items on, in front of or hanging from the sink. PIC was educated at time of inspection and removed the scrubber.

     Code MN Rule 4626.1110AB

3. Mar 21, 2025 Routine Score 92
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed no 3 compartment sink on site to wash/rinse/sanitize utensils. Provide a 3 compartment sink, in addition to a hand wash sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed no mop sink on site. Discussed with operator. Submit plans prior to installing a mop/service sink

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Contact plan review at the City of Minneapolis prior to beginning any major remodels (new plumbing, electrical, gas, etc.)

     Code MN Rule 4626.1720A

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed spray bottle with chlorine bleach solution tested above 200PPM. Ensure sanitizing spray for food contact surfaces is within the manufacturers recommendation to safely sanitize. For chlorine solution between 50-100PPM. At time of inspection PIC corrected the sanitizer spray to 50PPM.

     Code MN Rule 4626.1620

   • 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 no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

4. Sep 16, 2024 Routine Score 96
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed no three compartment sink in facility to wash, rinse, and sanitize utensils. Ensure a three compartment sink is installed in addition to the handwashing sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed no mop sink on site. Ensure a mop sink is installed and plans are submitted prior to installing.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Ensure the Plan Review Team at the City of Minneapolis is contacted prior to installing equipment or beginning renovations. Plan review information can be found : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

5. Mar 19, 2024 Routine Score 96
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3 compartment sink on site to wash/rinse/sanitize utensils. Provide a 3 compartment sink, in addition to a handwash sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     No mop sink on site. Discussed with operator. Submit plans prior to installing a mop/service sink.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Contact plan review at the City of Minneapolis prior to beginning any major remodels (new plumbing, electrical, gas, etc.) Information for plan review can be found at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ Inspector is sending link via email to operator.

     Code MN Rule 4626.1720A

6. Sep 18, 2023 Routine Score 96
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed no 3 compartment sink on site. Serving utensils are washing in a 2 compartment sink with an adjacent 3rd sink. Handwashing is done in the 2 compartment sink as well. Provide 3 compartment sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed no mop sink on site. Provide mop sink.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Submit plans to plan review prior to adding any sinks or fixed equipment.

     Code MN Rule 4626.1720A

7. Mar 27, 2023 Routine Score 92
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is not a three-compartment sink at this facility. A two compartment sink is used for hand washing and dishwashing.

     Code MN Rule 4626.0680A

   • Serious Priority 1

     Discontinue sale or service of TCS hot food not received at a temperature of 135 degrees F (57 degrees C) or above.

     Registered the temperature of pasta at 91*F, meat at 101*F and cooked veggie at 98*F at receiving. Discussed receiving and proper receiving temperature with operator. Operator stated that a receiving log is maintain but sometimes does not get filled out. Per operator items will be send back to caterer and he would order pizza.

     Code MN Rule 4626.0165D

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Operator did not provide thermometer. Discussed thermometers and requirement with operator

     Code MN Rule 4626.0705A