Bancroft School

Year by year

Inspections

1. May 5, 2026 Routine Score 100

   Result: Complete.

2. Nov 5, 2025 Routine Score 94
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed a large section of the wall where the dish machine is to be dirty with black mold. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no employee illness log on-site. A conversation was had with the Person In Charge, regarding the importance of having a strong employee health policy recording system. An illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed quat sanitizer being used on-site without proper test strips. Obtain quat test strips and use as instructed.

     Code MN Rule 4626.0715

3. May 7, 2025 Routine Score 92
   • 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 certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed a large section of the wall next to the dish machine to be dirty and moldy. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • 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.

     Observed dish machine rinse temperature to be 156F. PIC was asked to troubleshoot or have dish machine serviced. Use 3-compartment sink for any dishwashing if issue continues.

     Code MN Rule 4626.0905B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no illness log on-site. A conversation was had with PIC regarding the importance of having a strong employee health policy. An employee illness log has been provided with the report.

     Code MN Rule 4626.0040C

4. Nov 6, 2024 Routine Score 96
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed mouse droppings in dry storage room. PIC was asked to clean droppings and have frequency of pest control service changed to match activity.

     Code MN Rule 4626.1565C

   • 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.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a sweater placed inside of the handwashing sink near the hot holding units. Sweater was removed. Handwashing stations shall not be used for purposes other than handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed large amount of mold build up in the wall of the rinse section of the dish machine. Clean and maintain clean.

     Code MN Rule 4626.1520A

5. Apr 8, 2024 Routine Score 94
   • Not serious Priority 3

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

     Observed dish machine gauge displaying final rinse temperature to be 101F. Dish machine was able to reach the wash cycle temperature. Have dish machine serviced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed mouse droppings in dry storage area. Person In Charge mentioned that school is working with their pest control operator to solve issue.

     Code MN Rule 4626.1565C

   • Serious Priority 1

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

     Observed salad in an open-air cooler holding at 44F. Person In Charge mentioned that the salad had been kept in the walk-in cooler before lunchtime. Troubleshoot the cooler or have serviced.

     Code MN Rule 4626.0395A2

   • 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

6. Oct 24, 2023 Routine Score 94
   • Not serious Priority 3

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

     Observed the dish machine wash cycle temperature reach 160F from both on the test label and temperature gauge. Final rinse cycle temperature was not displayed in the gauge. Have the machine serviced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed mouse droppings in the dry storage area. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed mouse droppings in dry storage room. Person In Charge (PIC) was notified and asked to contact Pest Control Operator.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed employees' jackets and bags stored on top of boxes in food storage racks in the dry storage room. Provide a suitable location for employee belongings storage.

     Code MN Rule 4626.1560B

   • Serious Priority 1

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

     Observed TCS food in salad bar such as beans and cut tomatoes holding between 43-45F. Maintain all TCS foods in cold holding at 41F or below.

     Code MN Rule 4626.0395A2

7. May 2, 2023 Routine Score 92
   • Not serious Priority 3

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

     The final rinse temperature gauge on the dishmachine was not working but 160*F thermolabel sent through the final rinse cycle indicated dishware reached a surface temp of at least 160*F. Have final rinse temperature gauge recalibrated. (This is a repeat violation from inspection on 9/28/21, 4/12/22 and 10/18/22).

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Install a paper towel dispenser by hand wash sink in corner at end of ovens.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean mouse droppings on floor in following areas: around cafeteria roll-up doors by front line area and in storeroom. It appears that this is not being addressed custodians. Please correct immediately.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Please post valid establishment license. License posted in cafeteria expired 4/1/21 and in office 4/1/22.

     Code MCO 188.390

   • 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.

     Kitchen manager's CFPM certificate expired 10/16/22. Please renew your state CFPM certificate and post in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Inform pest control operator about mouse dropping sightings. Work with them on abatement of pests from kitchen.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Correct the following: !) In kitchen both hand wash sinks by steamtable and ovens were blocked by carts providing no access to sinks for handwashing. Discontinue this practice. 2) Observed an employee get water for use in a dish to be reheated from cookline hand sink. Discontinue this practice.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Correct the following: 1) In the storeroom observed a large employee jacket laying directly on top of paper plates. Store employee clothing in proper designated area. 2) Observed an employee cell phone laying on cookline cutting board. Discontinue this practice.

     Code MN Rule 4626.1560B

   • Serious Priority 1

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

     Observed mixed lettuce on salad bar at 54*F and garbonzo beans at 46*F . Maintain all cold TCS foods at 41*F or less. Discussed salad bar with Jamie.

     Code MN Rule 4626.0395A2