Sojourner Truth Academy

Year by year

Inspections

1. May 18, 2026 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged floor tiles by the handwashing sink and 3-compartment sink. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the milk cooler to not be able to seal. Service equipment and keep in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed milk in the milk cooler to be a temperature of 45 degrees F. The cooler was not sealed properly during inspection. The cooler was latched and sealed during inspection. Person-in-CHarge was instructed to monitor milk temperature to make sure it got below 41 degrees F within 3 hours. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed employee to be chewing gum in the kitchen during inspection. Employee instructed to discard gum. Make sure employees do not eat/drink/use tobacco in the kitchen area.

     Code MN Rule 4626.0105A

2. Nov 21, 2025 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the base coving in areas throughout the kitchen to be ripping up. Repair base coving and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the floors under the stand-up coolers to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed there to be no base coving on the floor under the 3-compartment sink. Provide base coving.

     Code MN Rule 4626.1335A

3. Apr 21, 2025 Routine Score 98
   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed dressed salad mix in the stand-up cooler to be cooling in a tightly covered container. Container was uncovered during inspection. Keep prepared and cooling foods uncovered until they reach a temperature of 41 degrees F.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed a glue trap to be full of dead inspects. Remove and replace traps once they start to become full.

     Code MN Rule 4626.1570

4. Nov 6, 2024 Routine Score 96
   • Serious Priority 1

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

     Observed container of ranch dressing in the stand-up cooler to be at 50 degrees F. Label on container stated that item must be refrigerated after opening. Person-in-Charge stated that the dressing was opened just prior to inspection for the day's service. Dressing is held in dry storage prior to opening. Person-in-Charge was instructed to monitor temperature and make sure that it reaches a temperature of 41 degrees F or colder. Make sure that TCS foods are cold held at temperatures of 41 degrees F or colder.

     Code MN Rule 4626.0395A2

5. Apr 30, 2024 Routine Score 96
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the interior top rails of the downstairs milk coolers to be soiled with debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     Observed cantaloupe slices in cooler #3 to be at 45 degrees F. The cantaloupe is cut by a caterer and shipped to the school for service. Food is delivered to the school around 10:00 am and lunch service is usually over by 12:40 pm. The container for the cantaloupe slices were tightly wrapped in plastic wrap and covered. The plastic wrap was removed and the container was uncovered during inspection. Person-in-charge was instructed to monitor the temperature of the cantaloupe slices to ensure that it gets below 41 degrees F. The air temperature in the cooler was measured at 38 degrees F. All leftovers are discarded at the end of service. Maintain all cold TCS foods at a temperature of 41 degrees F or colder to inhibit pathogen growth.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed employees to turn off the water faucet with their bare hands after washing their hands. It was discussed with employees that this practice recontaminates their hands. Ensure that employees use a paper towel to turn off the faucet to not recontaminate their hands.

     Code MN Rule 4626.0070C

6. Oct 31, 2023 Routine Score 98
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the plumbing fixtures at the handwashing sink to be leaking. Service this area and maintain in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be damaged baseboards and gaps in the wall underneath the handwashing sink and at the wall corner by the employee service area.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the caulking of the handwashing sink to be damaged, creating a space between the sink and the wall. Re-caulk this area and maintain a seal with the wall to prevent moisture entrapment and proper cleaning.

     Code MN Rule 4626.0725A

   • 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

     Observed the water temperature at the handwashing sink to be 152 degrees F. Ensure that water temperature is maintained between 110 degrees F and 130 degrees F to promote proper handwashing by employees.

     Code MCO 188.380

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the fans in cooler #3 to be heavily soiled with debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed exposed apples to be stored in non-food graded, household plastic storage bins in the breakfast area. Discontinue storing exposed food products in household plastic bins.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed the handwashing sink in the breakfast kitchen to not be stocked with hand towels. Food handling was not occurring in this area at time of inspection, but food storage was observed. Ensure that all handwashing sinks are properly supplied with paper towels to promote employee handwashing.

     Code MN Rule 4626.1445

7. May 24, 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.

     There is no current Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN). Have a designated employee complete an approved course, pass the course and then apply to register with the State of MN as a CFPM. Application was attached in email with routine inspection report. Once certificate from State of MN is obtained, post in establishment for inspectors to verify during inspections. Maintain a current CFPM registered with the State of MN at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Dressed salad mixed on site was observed cooling with the lid tightly sealed and containers were stacked on top of each other. Discussed with Person In Charge that they need to cool foods rapidly and use techniques that allow that to happen. More rapid cooling can be done by loosely covering containers and not stacking containers together, this allows cold air from the cooling unit to reach and cool the food. Retrain employees to use cooling procedures to allow food to cool rapidly and maintain.

     Code MN Rule 4626.0390B

8. May 4, 2023 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.

     There is no current Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN). Have a designated employee complete an approved course, pass the course and then apply to register with the State of MN as a CFPM. Application was attached in the email with report. Once certificate from State of MN is obtained, post in establishment for inspector verification during inspections. Maintain a current CFPM registered with the State of MN.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no test kit for the Steramine quat sanitizer. Obtain a test kit and maintain on site to verify that concentration of sanitizer is effective per label recommendations.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Steramine quat sanitizer for sanitizer bucket and sanitize compartment of 3 basin sink was measured at 0PPM at the time of inspection. Inspector worked with Person In Charge to raise concentration to effective level of 200PPM, per directions on the label. Retrain all staff to follow directions of sanitizers so that they are used at an effective level.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There was no paper towelling provided at handwash station at time of inspection. Towelling was replaced halfway through inspection. Maintain supply of paper towelling at all times during operation so that employees are encouraged to wash hands.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Employees observed washing hands in the wash compartment of the 3 basin sink. Employees must wash their hands in a designated handwashing sink. Discontinue washing hands in unapproved sinks and only use handwash sink to wash hands. Correct and retrain staff that deviate from this practice.

     Code MN Rule 4626.0080

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Dressed salad mixed on site was observed cooling with the lid tightly sealed and containers were stacked on top of each other. Discussed with Person In Charge that they need to cool foods rapidly and use techniques that allow that to happen. More rapid cooling can be done by loosely covering containers and not stacking containers together, this allows cold air from the cooling unit to reach the food.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     The Person In Charge could not demonstrate their knowledge of the following: Effective sanitizer use and concentration Wash procedure for cleaning utensils Proper cooling time and temperature parameters Effective cooling methods Safe hot holding temperatures Safe cold holding temperatures Person In Charge should obtain training in these areas and ensure they have a well rounded knowledge of food safety. Once training has been obtained, actively manage and control food safety risk factors.

     Code MN Rule 4626.0030DEFGHI

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     At time of inspection, thermometer was observed inoperable and did not function. Replace broken thermometer with a thin tip thermometer and maintain one on site at all times to monitor food temperatures.

     Code MN Rule 4626.0705A