Best Academy

Year by year

Inspections

1. May 21, 2026 Routine Score 98
   • Not serious Priority 2 Corrected on site

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

     Cooked vegetables were observed cooling in the Walk In Cooler being tightly covered with aluminum foil at the time of inspection. Discussed with Person In Charge that when foods are cooling, they must be uncovered for most rapid cooling. Person In Charge removed foil from containers to allow them to cool faster. When cooling TCS foods, keep containers uncovered and spread out for most rapid cooling.

     Code MN Rule 4626.0390B

   • 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.

     There was no current Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Provide a current CFPM that is registered with the State of Minnesota. Information provided with emailed report and link to portal provided below: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Employ a Minnesota State registered CFPM and keep them current at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Salads and fruit plated onto trays were observed being stacked on top of each other at the time of inspection. Discussed with Person In Charge that food should not have trays or containers stacked on top of it as this is a risk for contaminating the food below. Retrain staff so that they do not stack containers on top of each other where the bottom of the containers are touching the food.

     Code MN Rule 4626.0235A(4)

2. Dec 5, 2025 Routine Score 100

   Result: Complete.

3. May 27, 2025 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment has a hot water sanitizing dish machine, but no irreversible temperature stickers or thermometer to ensure that hot water temperature is reaching 160F during the sanitizing rinse cycle to adequately sanitize dishes. Explained to Person In Charge that a separate piece of equipment that holds a maximum temperature should be used to independently determine the highest water temperature of the dishes going through the dish machine, and that it needs to reach 160F to adequately sanitize dishes. Provide an maintain a maximum registering thermometer or sticker to ensure dish machine is properly sanitizing dishes.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Cooked chicken was measured at 128F at the time of inspection in the Warming Unit. Discussed with Person In Charge that foods that need to be kept hot for food safety (called a TCS food) must be kept at 135F at all times to prevent harmful bacterial growth that can make kids sick. Turn up hot holding temperature on unit and ensure that the food is hot enough when it is placed into the unit to maintain safe hot holding temperatures. A discard time was set for 4 hours from the time that the food was placed in the warming unit. Maintain all hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

4. Sep 30, 2024 Routine Score 92
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment has a hot water sanitizing dish machine, but no irreversible temperature stickers or thermometer to ensure that hot water temperature is reaching 160F during the sanitizing rinse cycle to adequately sanitize dishes. Explained to Chef that a separate piece of equipment that holds a maximum temperature should be used, whether that be temperature stickers or a maximum registering thermometer. Provide and maintain on site to ensure dish machine is sanitizing dishes properly.

     Code MN Rule 4626.0710B

   • 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

     Rodent droppings were observed underneath shelves in the dry storage area. Clean up droppings and contact pest control company to address issue.

     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 was not adequately sanitizing dishes at the time of inspection. Sanitizing rinse was measured over 5 cycles and rinse temperature did not reach 160F as required. Discussed with Chef that machine needs to sanitize dishes at 160F for them to be sanitized. Temporary sanitize step should be done in the 3 basin sink. Sink was set up and ready to sanitize dishes before end of inspection. Dishes must go through a final chemical sanitizing step in the sanitize compartment of the 3 basin sink until machine is repaired and is properly sanitizing dishes. Maintain dish machine sanitizing rinse at 160F or higher at all times.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Main handwashing sink in kitchen was missing paper towelling at the time of inspection. Keep handwash sink stocked with paper towelling at all times of operation.

     Code MN Rule 4626.1445

5. Jan 8, 2024 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment has a hot water sanitizing dish machine, but no irreversible temperature measuring device to ensure that hot water temperature is reaching 160F to adequately sanitize dishes. Chef mentioned that they watch the digital temperature attached to the machine to monitor hot water temperature. Explained to Chef that these thermometers attached to the machine are not always accurate and an independent means is required. Provide and maintain an independent, irreversible temperature measuring device to monitor temperature of the dish machine.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Pressure gauge on dish machine did not move during entire cycle of dish machine washing, rinsing and sanitizing. Mentioned this to Operations Director and Chef that they should get machine serviced so that all parts of the machine operate according to manufacturer instructions. Repair and maintain pressure gauge on machine.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Prepped pans of lasagna no deeper than 2 inches were observed sitting on the counter top measuring 64F. When asked, Chef stated that they were preparing the pans of lasagna to be stored in the Walk In Cooler and then cooked for tomorrows lunch service, but was interrupted mid-prep as they were short staffed and he had to help serve. Prep had started 1.5 hours earlier. Discussed with Chef that there were 2.5 hours left in the 4 hour ambient cooling window to get the food cooled to 41F or below safely. Chef opted to place pans on a speed rack and place them in the Walk In Freezer to cool more rapidly. After 30 minutes, temperature of product was measured at 53F. Instructed Chef to continue monitoring cooling every half hour for the remaining hour of cooling to ensure that food reached 41F or below within 4 hours, or the food would need to be discarded. Maintain all cold, TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

6. May 26, 2023 Routine Score 98
   • Not serious Priority 3

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

     Observed container of sauce sitting on floor of walk in freezer. Keep all foods at least 6 inches off of the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment has hot water sanitizing dish machine, but no means to measure plate temperature on site. Obtain device or test strips as described in rule above.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Observed pressure gauge on dish machine to be non-functional. Repair/replace pressure gauge. Observed milk cooler latch to be broken, preventing a tight seal when closed. Fix latch.

     Code MN Rule 4626.0735AB