Lyndale School

Year by year

Inspections

1. Apr 20, 2026 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.

     Observed hot-water sanitizing dish machine was on 148F at the dish (plate) Ensure hot-water dish machines are at 160F on the dish (plate) to properly sanitize food contact surfaces. PIC stated they are using the dish machine for washing only, then sanitizing at the three comp-sink. Three comp sink sanitizer within proper range.

     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 dish machine was not reaching 160 at the dish (plate). Observed milk cooler with seal falling off. Ensure equipment is 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 mouse feces in several places in dish area. Ensure pest are controlled.

     Code MN Rule 4626.1565ABD

2. Oct 23, 2025 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.

     Observed the final rinse did not meet the 160F for hot-water sanitizing (Measured at 145F). Ensure hot-water sanitizing dish machine is properly sanitizing dishes where the surface of the dish (at the plate) reaches 160F to prevent pathogen growth. Discussed with PIC to sanitize dishes in the three compartment sink until the proper sanitizing temperature is met.

     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 dish machine was in disrepair. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed hand washing sign was missing at middle handwashing sink. Ensure each hand washing sink has a sign reminding employees to wash hands.

     Code MN Rule 4626.1457

3. Apr 15, 2025 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.

     Observed surface temperature of the plate reached 156F. Ensure for mechanical dish washing machines that use hot water for sanitizing the surface temperature of the plate reaches 160F to properly sanitize food contact surfaces. At time of inspection discussed with PIC to use chemical sanitizer until dish machine is repaired.

     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 hot-water dish machine was not sanitizing food contact surfaces properly. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

4. Oct 11, 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.

     At time of inspection PIC has gone through the class and is waiting for the state to accept the paperwork. Ensure someone on staff that has the ability to oversee and direct food workers has the Minnesota Certified Food Protection Manager certificate.

     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 for sanitizer used. Ensure test strips for each type of sanitizer are obtained and concentration is tested often.

     Code MN Rule 4626.0715

5. Apr 18, 2024 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.

     Kitchen Manager's Certified Food Protection Manager (CFPM) Certification was not currently registered with the State of MN. Kitchen manager stated that they send it to another person who handles CFPM certification, registration and payment with the school, so they are not sure why their Certificate is not registered with the State. Register designated CFPMs with the State of MN to comply with this requirement.

     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.

     High temperature dish machine was not functioning and had not been functioning for some time according to the Kitchen Supervisor. Repair dish machine and ensure that it is operating according to manufacturer's instructions.

     Code MN Rule 4626.0735AB

   • 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

     Sanitizer buckets out on the line were observed measured at 100PPM at the time of inspection. Sanitizer label indicates 150PPM minimum for sanitizer to be effective. Instructed staff to change buckets to increase sanitizer concentration within range. Maintain quat sanitizer at 150-400PPM as indicated on the label.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Food containers were observed stacked together with water droplets still on the inside of the containers. Discussed with Person In Charge that containers need to be placed on shelving so that they can fully air dry before stacking for storage. Retrain staff to employ this method.

     Code MN Rule 4626.0955B

6. May 18, 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.

     Kitchen manager's CFPM certificate expired 6/13/22. Please state certified food protection manager certificate and post in a conspicuous location. Note: KM does have a valid Servsafe Certificate and stated that MPLS School Main Office was handling the renewal of expired CFPM certificates.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed posted facility license expired 4/1/22. Please obtain and post a valid 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.

     Correct the following: 1) Observed a large build-up of ice on back of compressor in walk-in freezer. Please correct. 2) Observed 2 large steamtable insert pan covers with missing handles. Please replace the missing handles.

     Code MN Rule 4626.0735AB