Cityview School

Year by year

Inspections

1. Apr 23, 2026 Routine Score 92
   • Not serious Priority 3

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

     Observed the fan guards, the walls, and the ceilings in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed there to be ice build-up in the salad bar cooler and the milk cooler. Defrost. Observed the walk-in cooler to not be able to latch shut. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed ceiling tiles and ceiling vents to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee to only briefly rinse off their hands. Employee was instructed to wash their hands for a minimum of 20 seconds. Make sure employees wash their hands with soap and warm water, for a minimum of 20 seconds.

     Code MN Rule 4626.0070A

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to set up the 3-compartment sink, eat their personal lunch, go to the bathroom, and then put on gloves to restart food handling activities without first washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands between switching tasks, or when their hands may have become contaminated.

     Code MN Rule 4626.0075B-J

2. Oct 28, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed ice build-up in the walk-in cooler and walk-in freezer. Defrost and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the floors under the racking (specifically the corners) in the dry storage area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

3. Oct 14, 2025 Routine Score 90
   • Not serious Priority 3

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

     Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

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

     Observed cut melons in the walk-in cooler to be cooling in containers wrapped with plastic wrap. The plastic wrap was pulled back during inspection. Make sure that foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed ice build-up in the walk-in cooler/walk-in freezer. Defrost and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the floors under the racking in the dry storage area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed the interior bottom of the milk cooler to be lined with towels. Remove towels and make sure that equipment surfaces are made of non-absorbent and cleanable materials.

     Code MN Rule 4626.0495

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

     Code MN Rule 4626.0075A

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed teacher helper to touch students on the shoulder while wearing single-use gloves and then continue to scoop food without changing gloves. Person-in-Charge was informed of observation. Make sure all food handlers change single-use gloves and wash their hands once gloves become contaminated.

     Code MN Rule 4626.0287A

4. Mar 25, 2025 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 not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the fan guards of the walk-in cooler to be soiled. Clean and keep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3 Corrected on site

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

     Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 200 ppm. Maintain sanitizer buckets at a proper concentration.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cutting boards to be deeply scarred and chipped. Resurface or provide cutting boards that are smooth.

     Code MN Rule 4626.0515

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employees to wash their hands for a few seconds. Employee was instructed to wash their hands again for at least 20 seconds. Make sure employees wash their hands for a minimum of 20 seconds.

     Code MN Rule 4626.0070A

   • Not serious Priority 2 Corrected on site

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

     Observed cut melons in the walk-in cooler to be cooling in tightly covered container. Observed prepared meatballs in the walk-in cooler to be on a covered speed rack. These items were uncovered during inspection. Make sure TCS foods are left uncovered while cooling to help the cooling process.

     Code MN Rule 4626.0390B

5. Oct 24, 2024 Follow-Up 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the fan guards in the walk-in cooler to be soiled. Clean and keep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the gaskets of the walk-in cooler to be severely torn. Repair equipment and keep in good repair.

     Code MN Rule 4626.0735AB

   • 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 rodent droppings under racking in the dry storage area. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be soiled. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 200 ppm. Maintain sanitizer buckets at a proper concentration.

     Code MN Rule 4626.0285B

6. Oct 10, 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the gaskets of the walk-in cooler to be severely torn. Observed the door of the walk-in cooler to not be able to fully close and latch. Repair equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • 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 rodent droppings under racking in the dry storage area. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be soiled. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3 Corrected on site

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

     Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 200 ppm. Maintain sanitizer buckets at a proper concentration.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the quat concentration of the 3-compartment sink to be at 100 ppm. The 3-compartment sink was reconcentrated to 200 ppm. Maintain concentration of quat sanitizer according to chemical label.

     Code MN Rule 4626.0805C3

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed the sneeze guards at the salad bar to be folded up during lunch service. The sneeze guards were folded down during inspection. Observed the kitchen to be serving dessert from a table that is not behind a sneeze guard. Make sure that all food served through the line is behind a sneeze guard to prevent contamination.

     Code MN Rule 4626.0320A

   • Not serious Priority 2 Corrected on site

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     Observed the child of a kitchen employee to be working in the kitchen. The child is not an employee and is not an authorized person to be food handling. PIC was instructed of violation. Make sure that only authorized employees are allowed in the kitchen and partake in food handling activities.

     Code MN Rule 4626.0035B

7. Apr 11, 2024 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 not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towels to be stored underneath pans and other cooking ware in storage on tables in the prep area. Also observed cartons of milk in the milk cooler to be stored on top of cloth towels. Discontinue using cloth towels in this manner.

     Code MN Rule 4626.0915A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed food handler talking on their phone and then return to work without washing their hands. Ensure that employees wash their hands according to above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     Observed the gaskets, fans, and ceiling around the fans of the walk-in cooler to be soiled with debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the gaskets of the walk-in cooler to be severely torn. Observed condensation in the milk cooler. Repair equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • 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 rodent droppings under racking in the dry storage area. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the continuous tile flooring in the walk-in cooler and walk-in freezer to be soiled with debris. Observed the floor under the 3-compartment sink to be soiled. Clean these areas and maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be soiled. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3 Corrected on site

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

     Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 400 ppm. Maintain sanitizer buckets at a proper concentration.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the concentration of quat sanitizer in the 3-compartment sink to be at 100 ppm. Person-in-charge stated that the water was old and needed to be refreshed. Water refreshed and measured at 400 ppm quat. Maintain sanitizer at an appropriate concentration to ensure proper sanitization of food contact surfaces.

     Code MN Rule 4626.0805C3

8. Oct 12, 2023 Routine Score 96
   • 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 not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towels to be stored underneath pans and other cooking ware in storage on tables in the prep area. Discontinue using cloth towels in this manner.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed cooking pans to be stored and nesting while still wet. Allow food contact utensils to air dry before being placed into storage.

     Code MN Rule 4626.0935

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed an employee wipe their nose and begin to return to food handling without washing their hands. Employee was instructed to wash their hands and to switch gloves. Ensure that all employees wash their hands after activities listed in the above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     Observed the fans and the light shields in the walk-in cooler to be soiled with debris. Clean these areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed cases of corn, tortillas, and strawberries to be stored directly on the floor of the walk-in freezer. Ensure that all food items are stored on racking at least 6 inches off the ground to prevent potential contamination.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Observed the gaskets at the walk-in cooler to be torn and hanging from the door. Replace the gaskets and maintain equipment in good repair.

     Code MN Rule 4626.0735AB

9. Apr 14, 2023 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.

     Observed no certified food protection manager (CFPM) onsite during the inspection. Obtain a CFPM as soon as possible. The person in charge has a ServSafe, but not a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed sliced oranges sitting inside the walk-in cooler tightly saran wrapped. Oranges are prepared at 10 am. Cool food down properly. Per discussion with the person in charge, oranges are prepared and sliced in the morning before putting inside the walk-in cooler for service. Whatever is not served for lunch will be discarded. Lunch runs from 11 - 12 pm. As service and food prep still falls under the 4-hour mark, the person in charge has expressed an interest in using time as a public health control (TPHC) to hold food instead of temperature. A copy of the TPHC form will be sent along with the report.

     Code MN Rule 4626.0390A