Pratt School

Year by year

Inspections

1. Apr 14, 2026 Routine Score 100

   Result: Complete.

2. Oct 20, 2025 Routine Score 100
   • Not serious Priority 3

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

     The hot hold cabinet in the front service area is still not working consistently. This unit is necessary for safe temperature control in this food operation. Repair or replace the front hot hold cabinet.

     Code MN Rule 4626.0735AB

3. Apr 15, 2025 Routine Score 96
   • Not serious Priority 3

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

     The milk cooler is currently broken. The walk-in cooler is not effectively maintaining food temperatures. This violation has been observed repeatedly. Provide service or repairs to this unit so it effectively maintains food temperatures at 41F or less at all times.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Foods in the walk-in cooler were at slightly elevated temperatures. Person in Charge called for maintenance.

     Code MN Rule 4626.0395A2

4. Nov 4, 2024 Follow-Up Score 96
   • Not serious Priority 3

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

     The walk in cooler is not holding proper temperature. Provide service to this unit right away.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     TCS foods (such as milk cartons) in the walk in cooler, were still being held above 41F. Milk cartons were moved to a separate milk cooler for chilling. All cold TCS foods must be held at 41F or lower.

     Code MN Rule 4626.0395A2

5. Oct 22, 2024 Routine Score 88
   • 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

     There was no measurable concentration of quaternary ammonium sanitizer in the water at the 3-compartment sink and the erosion chemical dispenser was not producing a measurable concentration when checked. Person in Charge informed staff they will send all items through the dish machine on the other side of the hall.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     The chemical mixer for quaternary ammonium at the 3-compartment sink is not functioning properly. Person in Charge called for service. Additionally, the hot hold cabinet to the left of the service line is not functioning at all. This hot unit is critical for proper temperature control based on the food flow that takes place daily at this school. There is not sufficient capacity to rely on the oven to hot-hold back-up portions of cooked food. Replace or repair the service line hot cabinet for hot holding back-up food portions.

     Code MN Rule 4626.0735AB

   • 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.)

     Orange chicken in hot service line was observed at 110F. Based on discussion, the chicken had been fully heated, but likely cooled down when the sauce was added and mixed. No corrective action was needed, as the chicken was served out to the students within ten minutes and a new portion replaced it.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     In the walk-in cooler, foods near the door were observed at 44F. Person in Charge stated that some work had been done on the walk-in unit last week. Person in Charge called for service. Foods were placed further back in the walk-in unit for chilling.

     Code MN Rule 4626.0395A2

6. Apr 22, 2024 Routine Score 100

   Result: Complete.

7. Oct 24, 2023 Routine Score 100

   Result: Complete.

8. Apr 27, 2023 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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed Quat sanitizer concentration to be lower than required in sani bucket.

     Code MN Rule 4626.0285B