Anwatin School

Year by year

Inspections

1. Jun 9, 2026 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 mouse droppings in a few areas within the establishment. Clean up mouse droppings, monitor for activity and contact your pest control operator to treat the establishment on a more frequent basis. Provide pest control receipts to inspector for the next 3 months.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed a few mouse droppings under the shelving in the back storage room, along the wall in the front of the kitchen and along the wall in the lunchroom. Clean up mouse droppings. maintain areas clean and monitor for pest control activity.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the following in need of repair: 1) Broken floor tile on both sides of side loading dock door. 2) Degraded brick/grout outside the side loading dock door. 3) Hole in the floor of the back storage area. Replace, seal and repair referenced areas.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed the side loading dock door to have noticeable cracks under the door sweep leading to a potential entry point for pests from outside. Replace door sweep to provide a tight-fitting seal.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed both hand sinks in the kitchen to not have hand washing signage posted near the hand sink. Post applicable signage at hand sinks.

     Code MN Rule 4626.1457

2. Dec 16, 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 mouse droppings under the shelving in the back storage room. Clean up mouse droppings, monitor for activity and contact pest control operator to treat facility on a more frequent basis.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed mouse droppings under the shelving in the back storage room. Clean up mouse droppings, maintain floors clean and monitor for pest activity.

     Code MN Rule 4626.1520A

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 3

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

     Observed mouse droppings under the shelving units in the front and back storage rooms. Clean up mouse droppings, monitor for activity and contact pest control operator to treat facility on a more regular basis to address current issue.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed mouse droppings under the shelving in the front and back storage rooms. Clean up mouse droppings, maintain floors clean and monitor for pest activity.

     Code MN Rule 4626.1520A

   • 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

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 information on the state website on how to become certified: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Upon completion of class and obtaining a certificate, apply for state of MN food protection manager certification and post certificate on premises.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed the can opener piercing blade to have dried up food debris on the blade. Clean food contact surfaces after use. Operator immediately sent the item to the three compartment sink for a proper wash, rinse and sanitize.

     Code MN Rule 4626.0840A

   • 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 mouse droppings under shelving unit in the dry storage room. Clean up mouse droppings as needed and contact pest control operator to increase frequency of service.

     Code MN Rule 4626.1565ABD

   • 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 tong handles to be in contact with ready to eat foods such as croutons and cut melon at self-service salad bar station. Store tongs with handles up and away from food products at all times. Operator addressed this issue during the inspection.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

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

     Observed mouse droppings under the shelving unit in the dry storage room. Clean up mouse droppings and maintain floors clean.

     Code MN Rule 4626.1520A

5. May 13, 2024 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. ONE EMPLOYEE OBTAINED A SERVSAFE CERTIFICATE IN FEBRUARY 2024, A STATE OF MN CERTIFIED FOOD PROTECTION MANAGER AND STATE CFPM CERTIFICATE IS REQUIRED TO BE POSTED ON SITE. ONCE OBTAINED, POST A STATE CFPM CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     OBSERVED A SANITIZER BUCKET TO BE AT 100 PPM QUATERNARY AMMONIUM. OPERATOR REFRESHED THE BUCKET TO 200 PPM QUATERNARY AMMONIUM.

     Code MN Rule 4626.0285B

6. Nov 20, 2023 Routine Score 94
   • 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 AND POST STATE CERTIFICATE ON SITE. INFORMATION ON HOW TO REGISTER FOR AN UPCOMING CLASS CAN NOW BE FOUND AT THE BELOW WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE AN APPROVED CLASS HAS BEEN COMPLETED AND EXAM PASSED, OPERATOR WILL NEED TO APPLY FOR STATE OF MN CFPM CERTIFICATION. UPON DOING SO, THE STATE WILL ISSUE A STATE OF MN CFPM CERTIFICATE WHICH WILL NEED TO BE POSTED ON SITE.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     OBSERVED YOGURT AT 43*F AND RICE AT 43*F AT SALAD BAR. PER OPERATOR, LUNCH SERVICE IS A COUPLE OF HOURS IN DURATION. ITEMS TO BE DISCARDED AT END OF LUNCH SERVICE. MAINTAIN ALL TCS FOODS AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

   • 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 THE LIGHTING TO BE VERY DIM IN THE WALK IN COOLER. REPLACE VERY DIM OR BURNED OUT LIGHT BULBS IN TWO OF THE CEILING LIGHTS WITH NEW LIGHT BULBS.

     Code MN Rule 4626.1470A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED PANS OF RICE TO BE COVERED IN SARAN WRAP AND STACKED ON TOP OF EACH OTHER MAKING IT DIFFICULT FOR PROPER COOLING TO TAKE PLACE. THE RICE WAS AT 47*F AND PER OPERATOR HAD BEEN MADE WITHIN THE PAST 30 MINUTES. OPERATOR REMOVED THE SARAN WRAP FROM THE CONTAINERS AND UNSTACKED THEM. OPERATOR TO RETRAIN STAFF ON ENSURING PROPER COOLING METHODS ARE BEING USED SO PROPER COOLING TIMES AND PARAMETERS CAN BE ACHIEVED.

     Code MN Rule 4626.0390B

7. May 18, 2023 Routine Score 96
   • 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 staff member has obtained the State CFPM credential.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed yogurt at salad bar with varying temperatures throughout (40 on the side, 47 in the middle) Discussed with operator. Stir foods during service and possibly switch to metal pans to allow for more even cooling if you plan on re-using food from the salad bar.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed old license posted. Post current license.

     Code MCO 188.390