Lucy Laney School

Year by year

Inspections

1. Mar 11, 2026 Routine Score 96
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings in the back corner of the dry storage area and under the dish machine. Clean area. Regularly inspect the kitchen and report any evidence of pest activity to pest control provider. Increase service as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed teacher helpers to put on gloves and start scooping food without washing their hands. Person-in-Charge notified of observation. Make sure all food handling employees and helpers wash their hands prior to food handling activities.

     Code MN Rule 4626.0075A

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

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings behind equipment along the cookline and under the dish machine. Professional pest control is provided. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed there to be no mechanical thermometer in the stand-up coolers. Keep a mechanical thermometer in the stand-up coolers to monitor air temperature.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     Observed the floor under the cookline prep table and the dish machine to be soiled. Observed the ceiling tiles above the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed there to be ice build-up in the walk-in freezer, along the floor of the walk-in cooler, and in the salad bar cooler. Defrost and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a broken ceiling tile above the dish machine. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed tongs along the salad bar to be stored with its handle touching cut melons. The tongs were removed during inspection. Make sure tongs and scoops are stored without their handles touching food.

     Code MN Rule 4626.0275A

3. Mar 27, 2025 Routine Score 98
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings under the utensil racking by the 3-compartment sink. Clean this area. Professional pest control is provided weekly. Routinely inspect the kitchen area and communicate any pest evidence with professional pest control provider.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2 Corrected on site

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

     Observed buckets to be stored in the handwashing sinks along the service line and by the dish machine. Buckets were removed during inspection. Make sure handwashing sinks are kept accessible and are used only for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed the fan guards in the walk-in cooler and walk-in freezer to be soiled. Clean and keep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed the light shield of an overhead light fixture to be missing in the walk-in freezer. Replace.

     Code MN Rule 4626.1375A

4. Sep 30, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed there to be ice build-up inside the walk-in cooler. Observed there to be heavy condensation at the service line milk cooler. Service equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed there to be rodent droppings in the dry storage area and under the equipment storage racking by the 3-compartment sink. Clean this area. Professional pest control is provided weekly. Routinely inspect the kitchen area and communicate any pest evidence with professional pest control provider.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     Observed the sneeze guard at the salad bar to be folded upward and not protecting the food. Lower sneeze guard. Make sure that sneeze guard is lowered during service to protect the food at the salad bar.

     Code MN Rule 4626.0320A

5. Apr 9, 2024 Routine Score 100
   • Not serious Priority 3

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

     Observed there to be ice build-up on the interior of the walk-in cooler and walk-in freezer. Service equipment and ensure that equipment is operating to manufacturer specifications.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the floors of the walk-in freezer to be soiled with debris. Observed the fans in the walk-in cooler to be soiled. Clean and maintain equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floors behind the ovens and stoves along the cook line to be heavily soiled. Observed the floors under the dish machine and drying board in the dish room to be soiled. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings behind the ovens along the cookline and under the drainboard in the dish room. Professional Pest Control services are provided on a quarterly basis. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

6. Oct 3, 2023 Routine Score 96
   • 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.

     The dish machine was observed to have hot water at a temperature of less than 160 degrees F. The dish machine was ran 5 times, but neither high temp stickers provided by the establishment, nor indicators provided by the inspector, were triggered. 3- compartment sink was being set up at time of inspection. Use the 3 compartment sink to sanitize food contact utensils until a temperature of over 160 degrees F can be verified on the dish machine.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Observed the temperature readings for the 3 rinse cycle on the hot water dish machine to read 151, 162, and 190. However, it was not able to trigger the 160 degrees F temperature indicator. Service this equipment to ensure that it can adequately sanitize utensils. Observed the milk cooler in the checkout line to have frost build-up on the inside. Service equipment to proper working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the gaskets at all of the stand up coolers in the prep and service areas to be soiled with debris. Observed the fans in the walk in cooler to be soiled with debris. Clean these areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles above the convection ovens to be soiled with debris. Clean this area and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed the walls above/behind the service line stand up warmers were soiled with debris. Clean this area and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Observed their to be no lighting in the walk-in cooler. Replace lighting units to provide adequate lighting.

     Code MN Rule 4626.1470A

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

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

     Handwashing signage was unreadable on the handwash sink in the dish area at the time of inspection. Replace signage and maintain in good condition.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Droppings were observed on the floor and on a cart in the dry storage area. Clean area and cart, and consult with the pest control company to eliminate pest presence in establishment.

     Code MN Rule 4626.1565ABD

   • 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.

     High Temperature Dish Machine's hot water rinse sanitization temperature was measured over 4 cycles, with none of them reaching over 160F for a dish temperature. Rinse cycles were measured at 158F, 158F, 153F, and 154F at the time of inspection. Inspector also used a hot water indicator strip and white square did not turn black. Inspector notified kitchen supervisor, who tested the machine with their own hot water indicator strip and the square also did not turn black. Kitchen supervisor called in a maintenance request immediately and began filling the sanitize sink of the 3 basin sink to use as a sanitize step until dish machine is fixed. Repair dish machine and monitor more frequently to ensure it is maintaining a high enough hot water temperature to sanitize dishes at 160F or above.

     Code MN Rule 4626.0905B