Metro School College Prep

Year by year

Inspections

1. May 28, 2026 Routine Score 96
   • 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 (CFPM) was observed expired at the time of inspection. Re-certify designated CFPM and post updated Certificate in establishment.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     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

     Sanitizer bucket was measured at 500PPM at the time of inspection according to operator's test kit. Sanitizer steramine label requires a safe and effective concentration of 200-400PPM. Had staff dilute the bucket with water until it was within the 200-400PPM range. Retrain staff to use sanitizer within safe and effective range.

     Code MN Rule 4626.1620

2. Dec 15, 2025 Routine Score 96
   • 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.)

     Spaghetti pasta was observed hot holding in the Elementary School Warming Unit at 129F at the time of inspection. Chef stated that the food had been delivered by the catering company 15 minutes ago. Discussed with Chef that they should be monitoring the receiving temperatures of foods when they are delivered, and they may need to keep their warming units set at a hotter temperature to keep the foods hot at 135F or higher to maintain hot holding temperature for duration of service period. A discard time was set for the end of service period for the spaghetti pasta to be used up within 4 hours. Maintain all hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

   • 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 (CFPM) was observed expired at the time of inspection. Re-certify designated CFPM and post updated certificate in establishment.

     Code MN Rule 4626.0033A

3. May 27, 2025 Routine Score 96
   • 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.)

     French Fries (96F) and Cooked Beef burgers (118F) were observed improperly hot holding in the Upright Warming Unit during inspection. Service period is only 3 hours at maximum, so it was discussed with Person In Charge that the food should b monitored to make sure that it is kept hot. A discard time was set for the end of the final lunch period, 3 hours after the food was delivered. Discussed with Person In Charge that the Warming Unit may need to be set higher to hold the food in the unit for the lunch period. Maintain all hot, TCS foods at 135F or higher for food safety.

     Code MN Rule 4626.0395A1

4. Nov 7, 2024 Routine Score 96
   • 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.)

     Cooked chicken was observed hot holding in the High School side warming unit at 125F at the time of inspection. It was discussed that the chicken was delivered shortly before lunch service and that they discard any product that remains after lunch service, which is only 3.5 hours long. Discussed with Person In Charge that food may not be received at proper hot holding temperatures, or the warming units may not be high enough to keep the food at 135F or higher. Recommended taking receiving temperatures from caterer and periodic holding temperatures of foods during service period. Maintain hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

5. Apr 30, 2024 Routine Score 96
   • 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.)

     Barbecue chicken was observed hot holding in the Warming Unit at 115F at the time of inspection. It was discussed that the chicken is only served for a period of 3.5 hours and is then discarded. Discard product that remains after the lunch services are over for the day. Retrain staff to monitor hot holding temperatures so that they are at 135F at all times to ensure safe food.

     Code MN Rule 4626.0395A1

6. Dec 12, 2023 Routine Score 98
   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     The soap dispenser and paper towelling were observed at the 3 basin sink at the time of inspection. This was observed in the previous inspection. Remove these items so that staff do not wash hands at these sinks. Use handwash sink to wash hands only.

     Code MN Rule 4626.1455

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were not quat test strips on site at the elementary side to measure and monitor the concentration of the sanitizer buckets. Provide and maintain.

     Code MN Rule 4626.0715

   • 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

     Handwash sink was dispensing cold water at the time of inspection. After allowing some time for the water to run, the temperature still measured 50F. Discussed with Person In Charge (PIC) that handwash sink water must be at a comfortable temperature to encourage employees to wash hands. Repair handwash sink so that it dispenses water at the proper temperature and maintain warm water at the handwash sink at all times.

     Code MCO 188.380

7. May 1, 2023 Routine Score 98
   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed soap dispenser and towel dispenser at 3 comp sink in high school kitchen. Remove these dispesners.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed a hot holding or hot temperature thermometer in one of the coolers. Due to the limited cold temperature range of these type of thermometers, a new cold temperature thermometer is required. Provide new thermometer.

     Code MN Rule 4626.0620A

   • 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 mops not hung to dry after use. Hang mops.

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quat test strips on site. Obtain test strips.

     Code MN Rule 4626.0715