Olson School

Year by year

Inspections

1. May 5, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed ice build-up in the walk-in cooler. Service equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the prep sink and the 3-compartment sink to not be sealed to the walls. Seal equipment to allow proper cleaning.

     Code MN Rule 4626.0725A

2. Oct 21, 2025 Routine Score 98
   • Not serious Priority 3

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

     Observed ice build-up in the floor of the walk-in cooler. Defrost and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed the interior of the milk cooler to be lined with paper. Remove paper and make sure that equipment is made of non-absorbent material.

     Code MN Rule 4626.0495

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed packaged meals of beans and taco meat (processed at MPS commissary) to not be date marked. Person-in-charge stated that these meals were leftover from the day prior and will be frozen for later use. Date mark TCS foods that are held for longer than 24 hours.

     Code MN Rule 4626.0400B

3. Apr 10, 2025 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     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.

     Observed ice build-up on the floor of the walk-in cooler. Defrost equipment. Keep all equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

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

     Observed the sneeze guards at the salad bar to be folded up during lunch service. The sneeze guards were folded down during inspection. Make sure that all food served through the line is behind a sneeze guard to prevent contamination.

     Code MN Rule 4626.0320A

4. Oct 15, 2024 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     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.

     Observed significant amount of ice build-up on the floor of the walk-in cooler. Defrost equipment. Keep all equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the floors of the dry storage area to be soiled. Clean and keep clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

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

     Observed the sneeze guards at the salad bar to be folded up during lunch service. The sneeze guards were folded down during inspection. Make sure that all food served through the line is behind a sneeze guard to prevent contamination.

     Code MN Rule 4626.0320A

   • 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

     Observed the handwashing sink by the walk-in freezer to not be stocked with paper towel. Person-in-Charge was notified of violation. Make sure that each handwashing sink is stocked with paper towels to promote proper handwashing by employees.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Observed single-use food boats(unwrapped) to be stored upright in the dry storage areas. Ensure that food boats are stored inverted to prevent potential contamination.

     Code MN Rule 4626.0965A

5. Apr 23, 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 the State of Minnesota Certified Food Protection Manager (CFPM) certificate for the onsite Person-In-Charge to be expired. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     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.

     Observed there to be significant ice build-up on the floor of the walk-in cooler. Observed ice build-up in the walk-in freezer. Service these pieces of equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • 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 dusty. Observed the hood canopy over the ovens to be dusty. Clean and maintain 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 to be heavily soiled. Clean and maintain clean.

     Code MN Rule 4626.1520A

6. Oct 24, 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.

     Observed the State of Minnesota Certified Food Protection Manager (CFPM) certificate for the onsite Person-In-Charge to be expired. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     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.

     Observed there to be significant ice build-up on the floor of the walk-in cooler. Service this equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed the water at the handwashing sink in the prep area to be at a temperature of 82 degrees F. Ensure that water temperature is maintained between 110-130 degrees F to promote proper handwashing.

     Code MCO 188.380

   • Not serious Priority 3

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

     Observed the gaskets of the walk-in cooler and the victory 2 door stand-up cooler 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

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed a physical thermometer to be missing from the interior of the stand-up cooler closest to the dry storage area. Provide and maintain a thermometer inside of each cooler.

     Code MN Rule 4626.0620B

7. May 30, 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.

     Observed current food protection manager's certificate expired 5/16/22. Provide an approved CFPM for the kitchen. For more information please see https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html#cfmcourses or call 651-201-4500.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed facility license posted expired 4/1/23. Please obtain and post a copy of School's facility 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.

     Observed a build-up of ice at floor/wall juncture in walk-in cooler. Remove this ice build-up to prevent a safety hazard.

     Code MN Rule 4626.0735AB