Folwell Middle School

Year by year

Inspections

1. Apr 30, 2026 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033D

2. Oct 31, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE. POST ON SITE ONCE IT HAS BEEN RECEIVED.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     OBSERVED FOODS IN SALAD BAR COLD HOLDING ABOVE 41*F (BROCCOL SALAD 47*F, CUT TOMATO 50*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL AND MONITOR UNIT. IF TEMPERATURES STAY ABOVE 41*F, CALL FOR REPAIR OF COOLER.

     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 FOODS IN SALAD BAR COLD HOLDING ABOVE 41*F (BROCCOL SALAD 47*F, CUT TOMATO 50*F). ENSURE COLD HOLDING EQUIPMENT IS PROPERLY MAINTAINED TO HOLD FOODS AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0735AB

3. Apr 11, 2025 Routine Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT OBTAINS CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE, AND POST CERTIFICATE IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     THE CAN OPENER WAS OBSERVED WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     THE HANDWASHING SINK NEAR THE OVENS WAS MISSING SIGN NOTIFYING EMPLOYEES TO WASH THEIR HANDS. ENSURE ALL HANDWASHING SINKS HAVE SIGNS REMINDING EMPLOYEES TO WASH THEIR HANDS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOP STORED UPSIDE DOWN AND LEANING AGAINST WALL, RESULTING IN WALL AND MOP HANDLE BECOMING SOILED. HANG MOPS TO DRY AFTER EACH USE IN A MANNER THAT PREVENTS CONTAMINATION OF WALLS, EQUIPMENT, OR SUPPLIES.

     Code MN Rule 4626.1540

4. Oct 21, 2024 Routine Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     ACCORDING TO PERSON IN CHARGE, THERE IS NOT A CURRENT CERTIFIED FOOD PROTECTION MANAGER EMPLOYED AT ESTABLISHMENT, BUT SHE IS SIGNED UP FOR THE NEXT CLASS IN DECEMBER. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE. ONCE RECEIVED, POST IT IN A VISIBLE LOCATION.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     OBSERVED THE SCOOP HANDLE RESTING IN BLUEBERRIES AT SALAD BAR. WHEN UTENSILS ARE STORED IN FOOD, HANDLES MUST BE STORED ABOVE THE TOP OF THE FOOD TO PREVENT CONTAMINATION.

     Code MN Rule 4626.0275A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

5. Apr 16, 2024 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     OBSERVED SERVSAFE CERTIFICATE POSTED, BUT THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE POSTED. POST CERTIFICATE.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED WET MOP RESTING IN MOP BUCKET. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     THE PERSON IN CHARGE WAS NOT AWARE THAT THEY MUST NOTIFY THE REGULATORY AUTHORITY IF THEY RECEIVE A COMPLAINT OF ILLNESS. ENSURE MINNESOTA DEPARTMENT OF HEALTH (1-800-FOOD-ILL) IS CALLED EVEN IF YOU ONLY RECEIVE ONE COMPLAINT OF ILLNESS. SENDING PDF INFO SHEET WITH REPORT.

     Code MN Rule 4626.0040D

   • 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

     OBSERVED QUATERNARY AMMONIUM CONCENTRATION IN BUCKET AT 100 PPM. INSTRUCTED PERSON IN CHARGE TO REFRESH SANITIZER BUCKET. MAINTAIN CONCENTRATION OF QUATERNARY AMMONIUM BETWEEN 200 - 400 PPM.

     Code MN Rule 4626.0805C3

6. Oct 13, 2023 Routine Score 100

   Result: Complete.

7. Apr 28, 2023 Routine Score 100
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Squeeze bottle of the salad dressing in use at salad bar not labelled. Note: Label with the common name of the food as required.

     Code MN Rule 4626.0240

   • Not serious Priority 3 Corrected on site

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

     Observed wiping cloths found stored in sanitizer bucket with lower Quat sanitizer concertation. Note: PIC adjusted to 400 PPM onsite.

     Code MN Rule 4626.0285B