Sullivan School

Year by year

Inspections

1. Apr 29, 2026 Routine Score 100

   Result: Complete.

2. Oct 24, 2025 Routine Score 100

   Result: Complete.

3. Apr 22, 2025 Routine Score 94
   • Not serious Priority 2

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

     Observed fresh-made tomato/cucumber salad covered and cooling in the walkin, 44F. Uncover the item while cooling down to 41F.

     Code MN Rule 4626.0390B

   • 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 green beans and lasagnaG in the hot hold unit at 114F. This was discussed and staff had turned off the hot hold unit whil waiting for the next serving shift. The items were tossed and food from the other end of service was provided. Hold cooked food within hot hold units at 135F or above.

     Code MN Rule 4626.0395A1

4. Oct 11, 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.

     Code MN Rule 4626.0033A

5. Apr 11, 2024 Routine Score 90
   • 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 person with Certified Food Manager available at time of inspection. Ensure at least one person has the Certified Food Manager Certificate available. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Observed cut melon and carton of milk above 41F. Ensure cold-holding, time-temperature-controlled for safety foods are kept at 41F and below. Discussed with Person-in-Charge at time of inspection. Melon to be kept in walkin until prep time. Cover on milk cooler to be closed inbetween services.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed covered, and thickly stacked containers of melon in reach in cooler on cook line. Ensure cooling is done properly by placing food in shallow dishes, and allow proper air circulation around the food. COS: see cold hold violation.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas, enclosures and receptacles in good repair.

     Observed excess cardboard in refuse area, on ground. Ensure refuse areas are maintained in good repair.

     Code MN Rule 4626.1280

   • Serious Priority 1

     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 chemical sanitizer in three compartment sink was tested at 500ppm. Ensure chemical sanitizers are not above manufacturers recommendation.

     Code MN Rule 4626.1620

6. Oct 5, 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.

     Send in the SERVE SAFE certificate to the State MDH using the enclosed application.

     Code MN Rule 4626.0033A

7. Apr 13, 2023 Routine Score 92
   • 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 was no current registered State of Minnesota Certified Food Protection Manager (CFPM) for the facility at the time of inspection. Per PIC, she has already sent the training certificate to the state through the food and nutrition service and waiting for the certificate. Note: Provide CFPM for the facility food operation

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Squeeze bottles of Ranch and Italian sauce dressings at the salad bar not labelled. Label them at least with common names.

     Code MN Rule 4626.0240

   • 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

     The Quat sanitizer solution was higher than the regulated range in 3-compartment sink. Note: See above for the concentration. Note: Adjusted to 400 PPM onsite (by diluting with more water. PIC instructed to use dilution with water until automatic dispensary system has been fixed.

     Code MN Rule 4626.1620

   • Serious Priority 1 Corrected on site

     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 corn hot held at 98 F on the service line1. Note: Reheated to 165 F for correction.

     Code MN Rule 4626.0395A1