North School

Year by year

Inspections

1. May 18, 2026 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 no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. A designated individual is Serv Safe certified, but has not yet registered with the State. Discussed with designated individual that they need to register with the State of Minnesota for the requirement to be completed. Provided link with emailed report to State of Minnesota Portal. Register with the State of Minnesota and post certificate obtained from the State in establishment for inspectors to verify during inspections to complete the requirement. https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     Applesauce that had been opened and placed into containers was observed cooling in the Left Front Prep Fridge with the cling film tightly covering the food at the time of inspection. Discussed with Person In Charge that foods need to be uncovered when they are cooling under refrigeration for most safe and rapid cooling. Person In Charge uncovered product to finish cooling. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     There was no independent temperature indicator to check the hot water sanitizing temperature of the hot water dish machine at the time of inspection. Provide a means of measuring the hot water sanitizing rinse cycle to make sure that items reach 160F to indicate they are sanitized. Provide a maximum registering thermometer, temperature stickers, or another independent means of measuring the sanitizing rinse cycle and maintain on site at all times.

     Code MN Rule 4626.0710B

2. Dec 5, 2025 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a current Certified Food Protection Manager (CFPM) for the establishment, but the certificate is not available for inspectors to verify. Obtain certificate from State of Minnesota and post in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

3. Apr 14, 2025 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota, but the certificate is not posted in the establishment as required. Obtain a copy of the CFPM certificate from the State of Minnesota and post in establishment for inspectors to verify during inspections. Maintain current CFPM on site at all times.

     Code MN Rule 4626.0033D

4. Nov 1, 2024 Routine Score 96
   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     There is no independent method for measuring the hot water sanitization temperature of the high temperature dish machine. Discussed with Supervisor that dish machine must have an independent temperature measuring device to ensure that the sanitizing rise is heating dishes to 160F minimum or higher. Provide and maintain an independent temperature measuring device on site at all times.

     Code MN Rule 4626.0710A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota, but the certificate is not posted in establishment as required. Obtain copy of the CFPM certificate from the State of Minnesota and post in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     Several handwash sinks did not have conveniently located waste bins. Ensure that all handwash sinks have a bin that is nearby for staff to wash hands and easily dispose of the single-use towelling that they use to dry their hands. Provide and maintain a waste bin at each handwashing sink to encourage employees to wash their hands as often as necessary.

     Code MN Rule 4626.1255C

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     A large pot of Nashville hot sauce made in house at ambient temperature was observed cooling in the Walk In Cooler. The pot was large and deep and the product was 68F after 3 hours of cooling. Discussed with Supervisor that foods should be cooled in shallow containers for fastest cooling. Another Chef placed the sauce in a shallow pan to finish cooling. Retrain staff to cool foods in shallow pans for rapid cooling.

     Code MN Rule 4626.0390A

5. May 10, 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.

     The Certified Food Protection Manager (CFPM) certification was observed expired at the time of inspection. Will provide application with emailed report. Register as a Certified Food Protection Manager after taking an approved course and once certificate is provided from the State of Minnesota, post CFPM certificate on site. Maintain a current CFPM at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Several cracked and missing floor tiles were observed in the serving area at the time of inspection. Repair or replace and maintain floor in smooth, durable, and easily cleanable condition.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     A missing light shield was observed above the food preparation table by the 3 basin sink. Replace cover and maintain shield so that food and equipment below are protected from glass shatter if lights overheat.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

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

     There are two Walk In Coolers in the main kitchen area. Repair second Walk In Cooler connected to the Walk In Freezer that is not working. Gasket on the Milk Cooler in the serving area was observed ripped and hanging off of unit. Repair and maintain gaskets in good condition to keep cooler efficient.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     License posted in establishment was observed expired at the time of inspection. Contact City of Minneapolis Business Licensing at 612 672 2080 to receive the updated copy of license and post in a conspicuous location. Maintain food license current.

     Code MCO 188.390

   • Serious Priority 1

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

     Cole Slaw (49F) and Cheese (60F) in the Burger Station were observed cold holding above 41F at the time of inspection. Cole slaw (45F) and Cut tomatoes (47F) in the Salad Bar were observed cold holding above 41F at the time of inspection. Discussed with person in charge and it was found that Burger Station cold unit was not turned on or working properly. Because Lunch periods lasts approximately 3 hours, instructed person in charge to discard foods that were above 41F at the end of the lunch period. Keep cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Handwashing sink in serving area was observed completely walled off from the area due to remodeling of the school cafeteria, serving area and kitchen. Employees can no longer wash hands in the area and are resorting to washing hands in the kitchen. This is not convenient for staff to wash hands when working in the service area.

     Code MN Rule 4626.1070A

6. Dec 7, 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.

     The Certified Food Protection Manager (CFPM) certification was observed expired at the time of inspection. Will provide application with emailed report. Register as a Certified Food Protection Manager after taking an approved course and once certificate is issued by State of Minnesota, post CFPM certificate on site. Mantain a current CFPM at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Several cracked and missing floor tiles were observed in the serving area at the time of inspection. Repair or replace and maintain floor in smooth, durable, and easily cleanable condition.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     A missing light shield was observed above the food preparation table by the 3 basin sink. Replace cover and maintain shield so that food and equipment below are protected from glass shatter if lights overheat.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

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

     There are two Walk In Coolers in the main kitchen area. Repair second Walk In Cooler connected to the Walk In Freezer that is not working. Gasket on the Milk Cooler in the serving area was observed ripped and hanging off of unit. Repair and maintain gaskets in good condition to keep cooler efficient.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     License posted in establishment was observed expired at the time of inspection. Contact City of Minneapolis Business Licensing at 612 673 2080 to receive the updated copy of license and post in a conspicuous location. Maintain food license current.

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

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

     Salsa and Sour Cream at the Quesadilla Station in the serving area were measured at 52F and 47F at the time of inspection. Discussed this with Person In Charge, who voluntarily discarded those products at the time of inspection. Ensure that all cold, TCS foods are kept at 41F or below at all times.

     Code MN Rule 4626.0395A2

7. Jun 7, 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.

     There is no current Certified Food Protection Manager (CFPM) for the establishment. Kitchen manager's CFPM certificate had expired. Please renew your CFPM certificate and post in a conspicuous location. Note: Posted CFPM certificate expired 12/26/18.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following physical facility deficiencies: 1) Replace the broken and missing wall tiles in kitchen behind table top mixer. 2) Observed numerous quarry tile coved base in non-working walk-in cooler pulling away from cooler wall. Please repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean the following: 1) Clean wall above food prep sink and garbage disposer unit. 2) Clean build up of dust on ceiling in walk-in cooler by compressor fans.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Replace missing light shield on light above prep table by kitchen hand sink.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

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

     Repair the following equipment: 1) Observed ambient temperature of Service Area walk-in cooler was 58*F. Repair unit so that it maintains a temperature of 41*F or less. Note: At time of inspection there was no TCS foods in walk-in - only hamburger buns. 2) Repair non-working walk-in cooler in main kitchen. At time of inspection there was nothing inside it. 3) In Service Area repair badly ripped gasket on Norlake milk cooler.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed posted license expired 4/1/23. Please obtain and post current license in a conspicuous location.

     Code MCO 188.390