Cosmos Montessori School

Year by year

Inspections

1. Apr 8, 2026 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.

     Certified Food Protection Manager certificate has expired. Retake the course and provide copy of certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

2. Sep 17, 2025 Routine Score 96
   • Serious Priority 1

     Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.

     Observed fruit mix containing cut papaya and pear reading at 54F. All received cold food must be at 41F. Have a conversation with caterer to reestablish temperature expectations for cold food.

     Code MN Rule 4626.0165A

3. Mar 20, 2025 Routine Score 92
   • 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 an unapproved chlorine sanitizer on-site. Ensure that sanitizers are labeled to be used for food contact surfaces.

     Code MN Rule 4626.1620

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no means of sanitizing on-site. Ensure that an approved sanitizer is used for food contact surfaces.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     Observed reach-in cooler being used to store milk to freeze food. Have reach-in cooler serviced.

     Code MN Rule 4626.0735AB

4. Sep 24, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed watermelon in prep table holding at 66F. Lunch will be served in less than an 1hr. Person In Charge was asked to keep all delivered cool food in reach-in cooler.

     Code MN Rule 4626.0395A2

   • 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 a sanitizer spray bottle with a chlorine concentration higher than allowed.

     Code MN Rule 4626.1620

5. Mar 11, 2024 Routine Score 94
   • Serious Priority 1

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

     Observed cantaloupe and honeydew being held at 44F. Make sure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed no paper towels in handwashing station in kitchen area. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a non-ansi refrigerator (NSF) being used to store children's foods. Use an approved commercial refrigerator.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     Per conversation with operator, reach-in cooler used to store children's food is not working properly. Have refrigerator serviced.

     Code MN Rule 4626.0735AB

6. Sep 14, 2023 Routine Score 100
   • Not serious Priority 3

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

     Observed a sanitizer bucket with a bleach concentration of 0 ppm.

     Code MN Rule 4626.0285B

7. May 16, 2023 Follow-Up Score 98
   • Not serious Priority 3 Corrected on site

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water at kitchen hand sink in Suite 106.The hot water was turned off. Provide hot water between 110-130*F at this hand wash sink Hot water valve was opened and hot water was provided to hand sink.

     Code MCO 188.380

   • Not serious Priority 2

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

     At time of inspection a hot food thermometer could not be located. Provide a small diameter probe thermometer to measure the temperature of hot foods.

     Code MN Rule 4626.0705B

8. Apr 25, 2023 Routine Score 82
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The white Frigidaire being used is not an approved Ansi refrigerator (NSF). Provide an approved commercial refrigerator for the children's use. The white Frigidaire can be used for staff only. Note: Unit was holding an ambient temperature of 49*F. The Superior refrigerator in Suite 106 is an NSF approved refrigerator.

     Code MN Rule 4626.0506A

   • 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 an unapproved bleach being used as the sanitizer in establishment. The bleach must be labeled for use on food-contact surfaces. Clorox bleach is an example of an approved bleach. Obtain and use an approved sanitizer.

     Code MN Rule 4626.1620

   • 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

     Take and record the temperature of the hot or cold food when it is delivered by the caterer, Cafe Racer.

     Code MN Rule 4626.0035EF

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at kitchen handsink in Suite 133 and Suite 106. Provide and maintain paper towels at handwash sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water at kitchen hand sink in Suite 106. Provide hot water between 110-130*F at this hand wash sink.

     Code MCO 188.380

   • 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 pulled chicken being maintained at 110*F in hot holding unit in kitchen at Suite 133. Hot holding unit was not turned on. Maintain all hot TCS foods at 135*F or higher. Unit turned on and chicken reheated to proper temp. Note: Pulled chicken received hot from caterer - Cafe Racer.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     In Suite 133 observed milk being held at 49*F in a non ansi approved refrigerator. Maintain all cold TCS foods at 41*F or less in an ansi (NSF) refrigeraor.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     At time of inspection a hot food thermometer could not be located. Provide a small diameter probe thermometer to measure the temperature of hot foods.

     Code MN Rule 4626.0705B