Twin Cities International Schools

Year by year

Inspections

1. Jun 1, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Cooked pinto beans were observed in the Walk In Cooler date marked for nine days. Discussed with Chef that TCS foods that are cooked, prepped or opened should be discarded after 7 days, with day 1 being the day the food is made or opened. Chef immediately discarded product.

     Code MN Rule 4626.0405A

2. Dec 11, 2025 Routine Score 100

   Result: Complete.

3. May 31, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Employee was observed rinsing a colander with sanitizer by pouring it over from the hose into the empty sink with it draining away. Discussed with Chef that the sink needs to be filled with sanitizer and dishes need to be soaked for at least 30 seconds for the dishes to be effectively sanitized. Colander was returned to the sink, and the sink was filled with sanitizer to soak for the minimum amount of time. Retrain staff so that they know to allow equipment to sanitize in the 3 basin sink for at least 30 seconds or otherwise indicated on the chemical sanitizer label.

     Code MN Rule 4626.0905C

4. Dec 16, 2024 Routine Score 96
   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Quat sanitizer in the 3 basin sink was measured at approximately 100PPM at the time of inspection. Directions on sanitizer container require 200-400PPM quat for safe and effective sanitizing. Dishes were still being sanitized while the sanitizer was below minimum effective level. Discussed with Chef that sanitizer was not effectively sanitizing dishes because it was too low. Refresh sanitizer sink and re-sanitize dishes that were not sanitized. Maintain quat sanitizer at 200-400PPM to be effective. Retrain staff to more closely monitor sanitizer concentration during dishes.

     Code MN Rule 4626.0805C3

5. May 17, 2024 Routine Score 100

   Result: Complete.

6. Dec 15, 2023 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available for measuring sanitizer concentrations at the time of inspection. Provide and maintain a quat sanitizer test kit at all times.

     Code MN Rule 4626.0715

7. Jun 1, 2023 Routine Score 100

   Result: Complete.