New Horizon Academy

Year by year

Inspections

1. May 6, 2026 Routine Score 96
   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Observed employee to wash, sanitize, then rinse food equipment in the 3-compartment sink. Make sure that the rinse step happens after washing, before sanitizing (wash, rinse, sanitize).

     Code MN Rule 4626.0977

   • Not serious Priority 3

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

     Observed the grout line of the 3-compartment sink and the handwashing sink to be soiled. Observed the ceiling tiles to be soiled. Observed the floors behind the stand-up coolers and under the dry storage racking to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed there to be no garbage can in close proximity to the handwashing sink. Provide a garbage can.

     Code MN Rule 4626.1390

   • 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

     Observed the quat sanitizer concentration in the 3-compartment sink to be 0 ppm. Facility was instructed to use hot water dish machine for all dishes until an adequate sanitizer concetration could be met in the 3-compartment sink. Make sure quat sanitizer concentration is kept between 150-400 ppm, per chemical specification.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     Observed the quat sanitizer dispenser at the 3-compartment sink to not be working. Contact chemical provider for assistance, if needed. Facility was instructed to manually dilute quat sanitizer in the 3-compartment sink until dispenser is working. Keep all food equipment in good repair.

     Code MN Rule 4626.0735AB

2. Oct 8, 2024 Routine Score 98
   • Not serious Priority 3 Corrected on site

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Observed employee to wash, sanitize, and then rinse food contact equipment. Employee was instructed to complete dish washing in this order: wash, rinse, sanitize. Ensure that employees use the 3-compartment sink to wash, rinse, and sanitize food contact equipment, in that order.

     Code MN Rule 4626.0977

   • Not serious Priority 2 Corrected on site

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

     Observed the handwashing sink in the kitchen to be blocked with packages of food and beverages. These packages were moved during inspection. Make sure that handwashing sinks are accessible at all times to promote proper handwashing by employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed the floors under the stand-up cooler and freezer to be soiled. Observed the ceiling in the kitchen to be dusty. Observed the wall at the handwashing sink to have pink mold. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the ovens to be soiled. Observed the table under the ovens to be soiled. Clean these pieces of equipment and keep non-food contact equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     During discussion with Person-in-Charge, they stated that the microwave was cleaned every two days. It was discussed with PIC that the interior of microwaves must be cleaned every 24 hours. Make sure that microwaves are cleaned every 24 hours.

     Code MN Rule 4626.0850

3. May 10, 2023 Routine Score 96
   • Not serious Priority 2

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

     At the time of inspection, there was no thin tip thermometer for measuring cooking and heating temperatures of thin foods. Operator could not locate the thin tip thermometer in the facility. Provide and maintain on site.

     Code MN Rule 4626.0705A

   • Not serious Priority 2 Corrected on site

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     A can of mandarin oranges with a severe dent on the bottom seam was observed on the storage rack ready for use. Discussed risk of cans in poor condition with Person In Charge. Person in Charge removed can from shelf and will discard or return for credit from supplier. Ensure all food packages are maintained in good condition. Discard or reject any products that are received in poor or unsafe condition.

     Code MN Rule 4626.0190