Ascension Catholic Grade School

Year by year

Inspections

1. May 18, 2026 Routine Score 98
   • Not serious Priority 3

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

     A pan was observed collecting condensate leaking from the condenser unit line in the Walk In Cooler. Repair this unit so that it does not leak and maintain in good repair at all times.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and

     The usual Person In Charge was not in at the time of inspection and there was no delivery temperature taken of the hot food from the caterer that day. Designate a backup person in charge to take receiving temperatures of hot foods on the days that the usual person in charge is not available to do so.

     Code MN Rule 4626.0035EF

2. Oct 7, 2025 Routine Score 100

   Result: Complete.

3. Apr 16, 2025 Routine Score 100

   Result: Complete.

4. Oct 22, 2024 Routine Score 100
   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Staff members were observed stacking lunch trays of food on top of each other to transport to the other counter before surface. This was done with the bottom of the tray observed touching the salad and vegetable on the tray below it. Discussed with Person In Charge that the bottom of the trays should not touch food as the food. Retrain staff to prevent contamination of food. Discard any food that is suspected to be contaminated.

     Code MN Rule 4626.0235A(4)

5. May 1, 2024 Routine Score 96
   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Both Spray arms in the kitchen and dish washing area were observed hanging below the flood rim of the sinks at the time of inspection. A work order that was placed December 2023 has not yet been completed to raise the spray arms so that they are not below the flood rim of the sink to protect the water supply.

     Code MN Rule 4626.1085A

6. Dec 6, 2023 Routine Score 94
   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     The Person In Charge was not able to demonstrate knowledge that they needed to test quat sanitizer, how to test the quat sanitizer and how to monitor the high temperature's dish machine sanitizing hot water rinse step. Person In Charge should receive training on these topics so they are knowledgeable in these areas and all other food safety areas in the Food Code.

     Code MN Rule 4626.0030JKLMO

   • 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 Certified Food Protection Manager (CFPM) certification at the time of inspection. Principal had applied to the State of Minnesota last week so was not yet registered in the system. Once certificate is obtained, post in kitchen to for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Both spray arms in the kitchen and dish machine area were observed hanging below the flood rim at the time of inspection. Principal placed a work order to have them raised by the end of the inspection. Instructed Person in Charge and Principal to have everyone hook the spray arms up after use so there is not a direct connection between the sink and the fresh water supply.

     Code MN Rule 4626.1085A

7. May 23, 2023 Follow-Up Score 94
   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Person in Charge was unable to demonstrate knowledge of when to wash hands. Retrain staff, monitor and correct this behavior when they deviate from safe food practices.

     Code MN Rule 4626.0030JKLMO

   • 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.

     Certified food protection manager was not current for facility. Provide a Certified Food Protection Manager registered with the State of Minnesota and post certificate in establishment for inspectors to verify during inspections. Application provided with initial routine inspection report and will also be attached in email with second follow-up report for operator's convenience.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Person in charge mixed sanitizer sink with gloved hands, then proceeded to remove gloves and put on a new pair to begin working with food without washing hands in between. Inspector interrupted Person In Charge and explained that hands can contaminate gloves if they are not clean when they are putting on clean gloves. Those clean gloves would now be soiled and could contaminate food. Person In Charge washed hands before putting on clean pair of gloves. Retrain staff so that they know when to wash hands between tasks and correct staff who deviate from this practice.

     Code MN Rule 4626.0075A

8. May 8, 2023 Follow-Up Score 86
   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Person in Charge, who was a substitute for the usual Person In Charge, was unable to explain washing procedures, sanitizer concentrations, and proper glove use. Obtain training in these areas and ensure any substitute staff for the Person In Charge are knowledgeable in all areas of food safety in the kitchen.

     Code MN Rule 4626.0030JKLMO

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Spray arms in the dish area and the prep area were observed hanging below the spill rim of both sinks. Repair spray arms so that they hang above the spill rim of the sinks to protect the fresh water supply and prevent contamination of clean water.

     Code MN Rule 4626.1085A

   • 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 is no current State of Minnesota (MN) Certified Food Protection Manager (CFPM) for the establishment. Application for CFPM for State of MN was attached in routine inspection report. Obtain State of MN CFPM certificate and maintain on site for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • 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.

     At time of inspection, employee was observed mixing sanitizer for sanitize sink and sanitizer buckets. The sanitizer is in tablet form and can leave a powdery film on hands and surfaces that the tablets touch. The employee then began putting croutons on salads without changing gloves. Discussed with Operations Manager that gloves used for different tasks must be discarded, hands must be washed, and new pair of gloves must be put on, especially when changing tasks from chemicals to food. Emphasized that working with chemicals with gloves and then working with food with the same gloves can contaminate food with the chemical residue. Person In Charge decided to discard croutons. Discontinue this practice immediately and retrain employees to be aware of what tasks they are working on and what tasks they are changing to, and whether they should be changing gloves. Monitor employees and correct deviations from safe food handling practices.

     Code MN Rule 4626.0287A

   • 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

     Steramine quat tablets were being used as the sanitize step in the 3 basin sink set up in place of the hot water dish machine's sanitization step. Concentration for ready-to-use sink was measured at 0PPM. When asked, employee who mixed the sinks stated they use three tablets in the sink. Employee did not measure concentration. inspector and Operations Manager adjusted the sink until it reached 200PPM. Steramine quat sanitizer bucket was set up at the time of inspection. One tablet was used for the bucket. When measured by the inspector with quat test kit, the concentration was measured below 150PPM per the test kit. Another tablet was added to bring the concentration to 200PPM. Make sure sanitizers are used according to directions on the label so that they are effectively sanitizing food contact surfaces, equipment and utensils. Retrain employees to use test kits to ensure sanitizers are at effective concentrations.

     Code MN Rule 4626.0805C3

9. Apr 24, 2023 Routine Score 82
   • Not serious Priority 3

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

     The high temperature dish machine was observed leaking a significant amount of water at the time of inspection. Repair dish machine so that it does not leak water onto the floor and maintain in good condition.

     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.

     There was no irreversible independent temperature measuring device at the time of inspection to monitor the hot water temperature of the dish machine. Obtain and use to monitor dish machine's hot water sanitizing temperatures.

     Code MN Rule 4626.0710B

   • 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.

     High temperature dish machine was not heating dishes to 160F at time of inspection. Temperatures measured with inspector's temperature disc over a period of seven times with an average and highest temperature of 140F. Dish machine's temperature gauge for the rinse cycle did no go above 140F for each wash cycle. Facility did not have a means of verifying dish machine temperatures and only looks at the temperature gauge to ensure temperature is hot enough. Inspector directed the sanitize compartment of the 3 basin sink to be filled and used as a final sanitize step until dish machine could be repaired and successfully sanitizes dishes to 160F or above. Repair dish machine and monitor temperatures frequently to ensure dishes are being sanitized.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     The Person In Charge was not able to demonstrate that sanitizers are effectively sanitizing food contact surfaces, has inadequate knowledge of the sanitizers, test kits, and sanitizing equipment on site, and is not ensuring employees wash hands when changing tasks to working with ready to eat foods. Retrain employees and monitor and manage the above issues.

     Code MN Rule 4626.0030JKLMO

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Spray arms in the dish area and the prep area were observed hanging below the spill rim of the sinks. Repair spray arms so that they hang above the spill rim of the sinks to protect the water supply and prevent contamination of the clean water.

     Code MN Rule 4626.1085A

   • 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 is no current State of Minnesota (MN) registered Certified Food Protection Manager (CFPM) for the establishment. Attached application for CFPM for the State of MN in email with report. Once certificate is obtained, keep on site in establishment for inspector verification during inspections.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

     BTF Chlor-Tab sanitizer with directions for sanitizing glasses, dishes and utensils called for 100ppm sanitizer concentration. Person In Charge stated that they put 3 tabs into the sink. After filling the sink to the usual water level for sanitizing and 3 tabs dissolved into the water, inspector's test kit measured 50ppm. Operator did not have a chlorine test kit to measure sanitizer concentration on site. Inspector required sanitizer to be adjusted to 100ppm as required on sanitizer label. Use sanitizer according to label instructions at all times and retrain staff.

     Code MN Rule 4626.0805A

   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     Pressure gauge on dish machine measured 0ppm during the entire dish washing cycle. Repair or replace so pressure gauge accurately reflects pressure and maintain according to manufacturer directions.

     Code MN Rule 4626.0563

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no chlorine sanitizer test kit available at the time of inspection to test BTF Chlor Tab chlorine sanitizer. Concentrations were measured by inspector's test kit for the duration of the inspection. Provide one and maintain on site for monitoring sanitizer concentrations.

     Code MN Rule 4626.0715