Hall School

Year by year

Inspections

1. Jun 3, 2026 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 no certified Food Protection Manager C(FPM) at the time of inspection. Last CFPM had expired. Provide a new CFPM and post certificate in the establishment for inspectors to verify during inspections. Portal link for registering with the State of Minnesota provided below. Employ at least 1 CFPM for the establishment. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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.

     The high temperature dish machine was run over several cycles and did not reach the minimum sanitizing rinse temperature of 160F as indicated by the independent thermometer. Discussed with Kitchen Supervisor that the dishes need to be heated to 160F in order to be sanitized. Order repair on the dish machine so that it heats dishes to 160F. In the meantime, dishes can be run through the machine, but must then be sanitized in the 3 basin sink's sanitize sink with the quat sanitizer for 60 seconds before air drying. Once dish machine is repaired and heats dishes to 160F, dishes can be done using only the dish machine.

     Code MN Rule 4626.0905B

   • Serious Priority 1

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

     Turkey sandwiches (46F) and Milk (52F) in the Right Pass Thru Cooler were observed improperly cold holding at the time of inspection. The digital display showed an error type of message and a thermometer placed in the unit did not drop below 60F, Foods had been placed there before lunch, so they were moved to the Walk In Cooler to cool down. No other foods that required refrigeration were in the unit at the time. Order service or repair on Cooler if it is not keeping food cold at 41F or lower and do not store TCS foods in the unit until it is holding at 41F lower. Keep all cold TCS foods at 41F or lower at all times.

     Code MN Rule 4626.0395A2

   • 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 means of measuring the high temperature dish machine's sanitizing rinse cycle that was independent from the machine. Either provide a maximum registering thermometer or temperature stickers that indicate that the rinse cycle has reached at least 160F. Maintain this device on site at all times to monitor the dish machine.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     The Right Pass Thru Cooler was not holding foods at 41F or lower at the time of inspection, and the digital display indicated that something was not right with the unit. Service cooler and ensure that it is functioning according to manufacturer's instructions.

     Code MN Rule 4626.0735AB

2. Nov 7, 2025 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.

     There was no Certified Food Protection Manager (CFPM) at the time of inspection. Last CFPM had expired. Provide a new CFPM and post certificate in establishment for inspectors to verify during inspections. Portal link for registering with the State of Minnesota was provided with emailed report. Employ at least one CFPM for the establishment.

     Code MN Rule 4626.0033A

3. May 27, 2025 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no Certified Food Protection Manager (CFPM) certificate posted at the time of inspection. CFPM was found in the State of Minnesota registry with a current certificate, but certificate was not posted on site. Contact State of Minnesota to obtain certificate and post on site at facility for inspectors to verify during inspection. Keep CFPM current with the State of MN at all times.

     Code MN Rule 4626.0033D

4. Nov 19, 2024 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no Certified Food Protection Manager (CFPM) certificate posted at the time of inspection. Obtain the designated CFPM's certificate from the State of Minnesota (MN) and keep in on site for inspectors to verify during inspections. Maintain a current designated CFPM at all times for the school.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available on site to measure and monitor the quat sanitizer concentrations. Provide and maintain a test kit to ensure that sanitizer is at safe and effective levels at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Wet dishes were observed being stacked without being air dried. Discussed with person in charge that dishes must be fully air dried before being stacked for storage. Retrain staff to allow dishes to fully air dry before stacking.

     Code MN Rule 4626.0955B

   • 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 employee loading soiled dishes into the dish machine and the moving to put away the clean dishes without washing hands. Discussed with Person In Charge that employees must wash hands after handling soiled dishes and putting away clean dishes. Retrain staff to wash hands after completing tasks that can soil their hands before starting clean tasks.

     Code MN Rule 4626.0075B-J

5. May 10, 2024 Routine Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no Certified Food Protection Manager (CFPM) certificate posted at the time of inspection. Obtain the designated CFPM's certificate from the State of MN and keep it on site for inspectors to verify during inspections. Maintain a current designated CFPM at all times for the school.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available on site to measure and monitor the quat sanitizer dispenser's concentrations. Provide and maintain a test kit to ensure that sanitizer is at safe and effective levels at all times.

     Code MN Rule 4626.0715

6. Nov 6, 2023 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no Certified Food Protection Manager (CFPM) certificate posted at the time of inspection. Obtain the designated CFPM's certificate and keep on site for inspector's to verify during inspections.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Marinara sauce and ranch dressing were observed cold holding on a cart outside the Walk In Cooler at 62F and 55F respectively. Person In Charge stated that food was received cold from truck and it was not yet put away. The food was received one hour ago according to Person In Charge. Discussed the need for cold food that is delivered to be placed in cooler immediately to keep it cold and safe. Food was placed in Walk In Cooler immediately after and Person In Charge was instructed to monitor temperatures of those foods. If they did not cool within 3 hours from that time, inspector ordered it to be discarded. Retrain employees so that they place food in cooler immediately after receiving. Maintain cold food at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available on site to monitor sanitizer concentrations. Provide and maintain a test kit to ensure that sanitizer is at safe and effective levels at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Walls and floors of the Walk In Freezer were observed with ice accumulations at the time of inspection. Discussed with Person In Charge that the Freezer needed to be cleaned and suggested increasing frequency of Freezer cleaning. Maintain floors, walls and ceilings of Walk In Freezer clean to sight and touch and free of accumulations.

     Code MN Rule 4626.0840C

7. Apr 27, 2023 Routine Score 96
   • 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 independent irreversible temperature indicator to measure the hot water sanitizing temperature of the dish machine. Provide and maintain on site to ensure dishes reach 160F or above to effectively sanitize and maintain on site.

     Code MN Rule 4626.0710B

   • 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) on site. Provided application to the person in charge in email with report for operator to complete and apply with the State. Once certificate is obtained, post in establishment for inspector verification during inspections. Maintain a current CFPM at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap was not available at Left handwash sink in serving area. Repair dispenser and ensure soap is available at handwash sink at all times during operation. Maintain.

     Code MN Rule 4626.1440