Bryn Mawr School

Year by year

Inspections

1. Jun 9, 2026 Routine Score 100
   • 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 current state of MN certified food protection manager for establishment. Provide a current state of MN CFPM. Included below is a link to the state website where information can be found on how to become state certified. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion of an accredited class and obtaining a class certificate, apply for state of MN CFPM certification and post state CFPM certificate on premise.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed silverware in upright tray stations to be placed at tables in the lunchroom to be stored in an upright manner and not handle to user. Maintain all silverware handle to user. Train staff to monitor to ensure all silverware is stored handle to user.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

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

     Observed the gasket on the milk cooler in the lunchroom in need of repair. Repair gasket on cooler.

     Code MN Rule 4626.0735AB

2. Dec 16, 2025 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 state of MN certified food protection manager for establishment. Provide a current state of MN CFPM. Included below is a link to the state website where information can be found on how to become state certified. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion of an accredited class and obtaining a class certificate, apply for state of MN CFPM certification and post state CFPM certificate on premise.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed quaternary ammonium sanitizer used in kitchen but applicable test strips to monitor the sanitizer concentration were not present. Operator to obtain referenced test strips for use. A few test strips were left on site by inspector.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Observed the employee bathroom self-closing door mechanism located off the kitchen to not fully close. Adjust mechanism so that the door completely self closes.

     Code MN Rule 4626.1555

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed silverware in an upright tray station to be placed on tables for use during the lunch service windows to not be stored handle to user. Train staff to monitor each individual tray station to ensure all silverware is stored handle to user.

     Code MN Rule 4626.0965B

3. Sep 19, 2025 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 State of MN certified food protection manager for establishment. Provide a current State of MN CFPM. Included below is a link to the state website where information can be found on how to become state certified. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion of an accredited class and obtaining a certificate, apply for state of MN food protection manager certification and post certificate on the premise.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quaternary ammonium test strips to monitor the quaternary ammonium sanitizer concentration. Provide applicable test strips and maintain on site.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed no hand washing sign posted at the hand sink in the kitchen. Provide and post referenced signage at hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Observed the bathroom door self-closing mechanism off the kitchen to not fully close. Adjust mechanism so that the door fully closes.

     Code MN Rule 4626.1555

4. Nov 20, 2024 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 state certified food protection manager for establishment. Included below, is a link to the state website where information can be found on how to become state certified: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Upon completion of an accredited class and obtaining a certificate, apply for state of MN food protection manager certification and post certificate on the premises.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quaternary ammonium test strips to test the quaternary ammonium sanitizer concentration. Provide applicable test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed an open box of packaged pinto beans on the floor in the walk in cooler. Store all food items off the floor. Operator immediately moved the box to an adjacent shelving unit for proper storage.

     Code MN Rule 4626.0300A

   • Not serious Priority 3 Corrected on site

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed previously cleaned food containers to be stacked while still wet. Do not stack wet food containers as this can lead to microbial growth. Always set up in a position that promotes good air circulation for proper air drying. Operator immediately unstacked wet containers and arranged them in an inverted manner to air dry.

     Code MN Rule 4626.0935

5. May 13, 2024 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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. INFORMATION ON HOW TO OBTAIN A CURRENT STATE OF MN CFPM, CAN BE FOUND AT THE BELOW STATE OF MN WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST THE CURRENT STATE OF MN CFPM CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED NO QUATERNARY AMMONIUM TEST STRIPS ON SITE TO TEST THE SANITIZER CONCENTRATION. PROVIDE APPLICABLE TEST STRIPS.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     OBSERVED AN EXPIRED FOOD LICENSE POSTED IN THE KITCHEN. OBTAIN A CURRENT FOOD LICENSE AND POST ON SITE.

     Code MCO 188.390

6. Oct 27, 2023 Routine Score 100
   • 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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. PROVIDE.

     Code MN Rule 4626.0033A

   • 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 BE LEAKING WATER FROM THE BOTTOM OF THE UNIT. REPAIR.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     OBSERVED CUSTOMER SELF-SERVICE PLASTICWARE TO NOT BE STORED HANDLE TO USER. STORE HANDLES UP OR IN ONE DIRECTION.

     Code MN Rule 4626.0965B

7. May 9, 2023 Routine Score 100
   • 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.

     Ensure at least one full time employee has obtained the CFPM credential and display certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed expired license posted. Post current license.

     Code MCO 188.390

   • Not serious Priority 3

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

     Observed milk cooler leaking water from the bottom. Have unit repaired.

     Code MN Rule 4626.0735AB