Northeast College

Year by year

Inspections

1. May 5, 2026 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quaternary ammonium chloride ( Qaut) test strips not provided onsite for use. Note: Provide and use it to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.

     Observed Apple fruits served from cardboard boxes without washing for consumption. Per PIC, all usually washed by the vendor and delivered in the box. Since it was end of the lunch time, PIC removed them. Note: After washed, use of food contact surfaces (for storage and delivering before serving) discussed with the PIC

     Code MN Rule 4626.0255A

2. Nov 7, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Observed cut lettuce and sliced Cantaloupe sitting at ambient temperature on the service line. No cold holding set up also seen on the service line. Per PIC, they put back into the refrigerator between services. PIC discarded all stating that it's the last meal of the day. See the food safety fact sheet for proper holding of TCS foods. Note: Use of TPHC method was also discussed with the PIC

     Code MN Rule 4626.0395A2

3. May 12, 2025 Routine Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The dishwasher temperature disc or T-stick not provided to accurately measure rack surface temperature. Note: Provide and use it.

     Code MN Rule 4626.0710B

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths stored in sanitizer bucket with low sanitizer concentration. Note: Adjusted to 200 PPM

     Code MN Rule 4626.0285B

4. Nov 22, 2024 Follow-Up Score 98
   • 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.

     Current state of Minnesota health department certified food protection manager (CFPM) still not hired for the facility's food operation. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The dishwasher temperature disc battery was still not replaced, and it was not in use at the time of this reinspection. Note: Either replace the working battery or provide T-stick to check the rack surface temperature.

     Code MN Rule 4626.0710B

5. Oct 23, 2024 Routine Score 90
   • Serious Priority 1 Corrected on site

     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.)

     Observed Turkey & cheese sandwich hot held at 120 F on the steam table and Baked Beans at 119 F in Cambro box. Note: Since it was the last service, the manager preferred to discard. Note: Please also note that the Cambro box is for transportation only.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Several open foods found plated out on the table without overhead protection at the front service line area. Note: Sneeze guard/ overhead protection or other effective protective means need to be provided to prevent open foods from contamination.

     Code MN Rule 4626.0320A

   • Not serious Priority 3 Corrected on site

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

     Hand washing signage was missing from the hand sink in the kitchen. Note: Provided onsite

     Code MN Rule 4626.1457

   • 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.

     No state of Minnesota Health Department certified food protection manager for the facility's food operation. Note: To obtain new certificate, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The dishwasher temperature disc ( dishwasher plate thermometer) battery was out and no longer in use. Note: Either replace the battery or provided T-stick to accurately measure the rack surface or utensils temperature

     Code MN Rule 4626.0710B

6. May 8, 2024 Follow-Up Score 96
   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     There was still no food guard or overhead protection above the front service line table. The PIC stated they are still working on it to provide it as required.

     Code MN Rule 4626.0320A

7. Apr 22, 2024 Routine Score 84
   • 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.

     No State of Minnesota Health Department certified food protection manager (CFPM) not available for the facility. Note: The manager stated that they are in the process of recertification. Note: For details for recertification process, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     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

     Wet wiping cloths found held on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     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.)

     Observed Pinto beans and Beef patties hot held in Cambro boxes and waiting to be placed on the steam table at the front service station. Note: See above for temperatures. Note: Both reheated to minimum 165 Degree Fahrenheits for correction & before placed on steam table

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Observed Cheese and lettuce cold held at ambient temperatures on the prep table at the front service line station. Note: See above for temperatures. Note: PIC relocate them into the refrigerator for rapid chilling. Note: Unless time as public health control for safety (TPHC) option is used, all TCS foods need to be cold held at maximum 41 F at all times. Note: For details, please see the food safety fact sheets sent with the report

     Code MN Rule 4626.0395A2

   • 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

     The Quat sanitizer concentration in the 3-compartment sink found at 15O ppm (below the regulated range). The temperature of the sanitizer solution also found at 114 F. Note: Please adjust the concentration to 200- 400 PPM. The temperature of the solution also needs to be adjusted as the sanitizer manufacturer's instruction.

     Code MN Rule 4626.0805C3

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     There was no food guard or overhead protection above open foods plated out (on the table) at the front service line. Note: Provide sneeze guard or other effective protective means to prevent food from contamination.

     Code MN Rule 4626.0320A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Approved water stoppers or drain plugs missing from the 3-compartment sink. Note: Provide three water stoppers for proper 7 effective utensils washing, rinsing and sanitization procedures

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Current food license not posted. Note: Post the current license onsite as required.

     Code MCO 188.390

8. Nov 17, 2023 Follow-Up Score 98
   • 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.

     State of Minnesota health department certified food protection manager still not available for the facility. Note: The manager stated that they are in the process of recertification.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate sanitizer test stripes (Quat) not provided onsite. Note: Provide and use it as required.

     Code MN Rule 4626.0715

9. Oct 24, 2023 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.

     No state of Minnesota health department certified food protection manager (CFPM) for the facility, nor current certificate seen onsite. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate chemical test strips (Quat) not provided onsite for use. Note: Only Chlorine test strips seen onsite while Quat sanitizer was also observed in use in the facility. Note: Provide and use Quat as required as well.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Employees illness log not provided onsite. Note: Please see the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3 Corrected on site

     Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.

     Observed fresh strawberry fruits being served to students directly (in ready to eat form) from the cardboard box without washing. Note: Wash all fresh fruits and vegetables before serving. Note: PIC washed fruits in the prep sink and transferred to the washable container for correction

     Code MN Rule 4626.0255A

   • Serious Priority 1 Corrected on site

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

     Observed Cheese at 46 F sitting at ambient temperature on the service line. Note: Discontinue this practice. Note: PIC relocated it for correction.

     Code MN Rule 4626.0395A2

10. May 2, 2023 Routine Score 98
    • 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

      Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

      Observed #6 plastics used during for lunch service. Person In Charge mentioned that they will transitioning to steal lunch containers for the next school year.

      Code MCO 204.30A

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Observed missing quat test kit. Obtain and utilize test kit.

      Code MN Rule 4626.0715