Center School

Year by year

Inspections

1. Apr 14, 2026 Routine Score 92
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Operator did not have a thin tipped thermometer. Obtain at thin tipped thermometer.

     Code MN Rule 4626.0705B

   • 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

     Inspector has connected operator with plan review team.

     Code MN Rule 4626.1720A

   • 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.

     Establishment does not have a CFPM. Discussed with operators. This has been a repeat violation since 2021. Ensure at least one employee has completed the CFPM training and obtained the certificate. Information on CFPM sent with report.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed applesauce in reach in fridge at 45 degrees F. Discussed with operator. Operator to turn down unit and monitor to ensure that all TCS foods are held at 41 degrees F or lower.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed 2 door reach in fridge in pantry area to have an internal holding temp of 55 degrees F. No TCS foods were stored in here. Discussed with operator. Ensure all equipment is working properly.

     Code MN Rule 4626.0735AB

2. Nov 3, 2025 Follow-Up Score 92
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin tipped thermometer on site. Discussed with operator.

     Code MN Rule 4626.0705B

   • 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

     Inspector has put operator in contact with plan review.

     Code MN Rule 4626.1720A

   • 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.

     Per discussion with the operator, they are in the process of obtaining the CFPM credential.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Contain rodent bait in a covered, tamper-resistant bait station.

     Open pest bait was still located behind the chest freezer in the pantry. Discussed with operator. This was corrected on site during inspection.

     Code MN Rule 4626.1650

3. Oct 20, 2025 Routine Score 84
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Operator did not have a thin tipped thermometer on site during inspection. Discussed with operator.

     Code MN Rule 4626.0705B

   • 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

     Inspector will connect operator with plan review for questions regarding a remodel.

     Code MN Rule 4626.1720A

   • 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.

     Ensure at least one employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Remove all live animals from the establishment except as specified in rule.

     During the inspection, a small dog (Ricky) ran into the kitchen. Discussed with operator. Ensure animals or any unauthorized persons are not allowed into the kitchen area.

     Code MN Rule 4626.1585AB

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed purple cleaner in an unlabeled bottle. Discuss with operator. Bottle was labeled during the inspection.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine test strips on site. Ensure you have a test kit on site for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed hot water sanitizing dish machine on site, but no means to measure surface temperature of dishes. Discussed with operator. Obtain test strips or device as described in rule above.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Contain rodent bait in a covered, tamper-resistant bait station.

     Observed open pest bait behind freezer in pantry. Use only tamper resistant bait stations in food establishments or food storage areas.

     Code MN Rule 4626.1650

   • Not serious Priority 3

     Store maintenance tools such as mops, brooms, vacuum cleaners, and similar equipment so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles.

     Observed lightbulbs, rinse aid, and other maintenance and cleaning items stored on same shelf as single use utensils in pantry room. Keep all food and utensils separate from equipment or non-food supplies.

     Code MN Rule 4626.1575A

4. Apr 17, 2025 Routine Score 94
   • 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. There is a 2 compartment sink which is used for handwashing. There is a hot water sanitizing dish machine on site for utensils and kitchen equipment. Provide a 3 compartment sink during the next kitchen remodel. Contact Minneapolis Plan review prior to beginning any major kitchen remodel or construction.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Per operator, thermometer just recently broke and they are ordering a new one. Ensure a working thermometer is on site for use by staff.

     Code MN Rule 4626.0705B

   • 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

     Code MN Rule 4626.1720A

5. Oct 24, 2024 Routine Score 94
   • 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.

     No 3 compartment sink on site. There is a two compartment sink which is used for handwashing and dish washing. Discussed with operator. Provide 3 compartment sink and dedicated handwash sink in the kitchen. Contact Minneapolis Plan Review prior to beginning any major kitchen remodel or construction.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Operator did not have a thin tipped food thermometer on site. Ensure kitchen is equipped with a thin tipped thermometer.

     Code MN Rule 4626.0705B

   • 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

     Code MN Rule 4626.1720A

6. Apr 17, 2024 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 comp sink. There is a two compartment sink which is used for handwashing and dish washing. Discussed with operator. Provide a 3 compartment sink and dedicated handwash sink in the kitchen. Contact Minneapolis Plan Review prior to beginning any major kitchen remodel or construction.

     Code MN Rule 4626.0680A

   • 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.

     Ensure at least one full time employee has obtained the CFPM credential from the State and display certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed hole in the wall next to dish machine. Repair wall.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Establishment did not have a thin tipped thermometer on site. Obtain thin tipped thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Dish machine uses hot water to sanitize, however operator was unable to locate a device to measure surface temperature. Obtain device or test strips as described in rule above.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed inside of microwave soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0850

   • 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 Minneapolis Plan review prior to any major remodel. Contact inspector with questions.

     Code MN Rule 4626.1720A

7. Oct 31, 2023 Follow-Up 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.

     Code MN Rule 4626.0680A

   • 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

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Code MN Rule 4626.0705B

8. Oct 17, 2023 Routine Score 88
   • 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.

     No 3 comp sink on site. 2 compartment sink onsite serves as handwashing and dishwashing. Discussed with operator Nick. Provide a 3 compartment sink and a dedicated handwash sink in kitchen. Contact Minneapolis Plan Review prior to beginning any major kitchen remodel or construction.

     Code MN Rule 4626.0680A

   • 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 certificate on site. Ensure at least one full time employee has obtained the CFPM credential from the State and display certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged floor tile beneath dish machine. Repair/replace tile.

     Code MN Rule 4626.1515

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed hot water dish machine not reaching a utensil temperature of 160 degrees. Discussed with operator. Establishment may wash dishes in dish machine, however any dish washed in the dish machine will need to undergo a final sanitizing step in the 2 compartment sink.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Observed hot water dish machine unable to reach a utensil temperature of 160. Has unit serviced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment uses hot water to sanitize dishes, however no hot water test strips available to use for testing. Obtain test strips or device as described in rule above.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator unable to locate chlorine test strips. Ensure test strips are available for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No thin tipped thermometer available on site. Obtain thin tipped thermometer.

     Code MN Rule 4626.0705B

9. Apr 17, 2023 Routine Score 98
   • 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.

     Not three compartment sink at this establishment. Two compartment prep sink have the dual purpose of hand and dish washing. observed a large bowls and utensils stored on dish rack that would not fit in dish machine. Provide three compartment sink

     Code MN Rule 4626.0680A

   • 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.

     Operator did not provided MN food manager certification. Discussed certification process with operator

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a large hole on the lower wall next to the dish machine.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed food debris and spill on the bottom floor of reach-in cooler. Clean

     Code MN Rule 4626.0840C