Anishinabe School

Year by year

Inspections

1. Apr 29, 2026 Routine Score 98
   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Observed the rinse temp on hot water machine below 180F. The rack temp of 136F verified the manifold temp and it was determined that the gauge is not the problem. Staff were to clean and sanitize in the 3-comp sink and PIC called the staff responsible for adjusting the machine.

     Code MN Rule 4626.0795A

2. Oct 24, 2025 Routine Score 96
   • Serious Priority 1

     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.)

     Observed taco meat in the hot hold unit at 125F. Keep the product at 135F or above during service. This was discussed.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Observed the final rinse gauge broke on the warewash machine. Although the rack temp measured 160F, the final rinse temp did not reach that of the data plate of the machine 180F. Fix and maintain. This was discussed.

     Code MN Rule 4626.0735AB

3. Apr 11, 2025 Routine Score 100

   Result: Complete.

4. Oct 11, 2024 Routine Score 100

   Result: Complete.

5. Apr 11, 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.

     No CFPM employed. Find class/location for training at: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

6. Oct 5, 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.

     Send the SERVE SAFE certificate to state MDH using the enclosed application.

     Code MN Rule 4626.0033A

7. Jun 8, 2023 Routine Score 98
   • Not serious Priority 3

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

     Current food license not posted. Note: Post the current food license as required.

     Code MCO 188.390

   • 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.

     No State of Minnesota health Department certified food protection manager for the facility. Note: PIC claimed that she has already taken the recertification training and working on the state registration process. Note: For details or follow up, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     No irreversible registering temperature indicator or T-Sticker to measure the rack surface temperature in high temperature dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B