Mtcmtc/banaadir Elementary

Year by year

Inspections

1. May 12, 2026 Routine Score 92
   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     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.

     DISH THERMOMETER FOR HIGH TEMP DISH MACHINE IS OUT OF BATTERIES. REPLACE BATTERIES TO MAKE SURE THERMOMETER IS AVAILABLE FOR USE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. ------------------------------------------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK. EDUCATION WAS PROVIDED ON SITE. HANDOUT ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

2. Oct 31, 2025 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 no certified food protection manager (CFPM). Obtain and employ a CFPM.

     Code MN Rule 4626.0033A

3. May 12, 2025 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 no certified food protection manager (CFPM). Employ and obtain a CFPM.

     Code MN Rule 4626.0033A

4. Nov 13, 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 state certified food protection manager (CFPM) onsite at the time of the inspection. Obtain a state CFPM.

     Code MN Rule 4626.0033A

5. Apr 4, 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 no certified food protection manager (CFPM) onsite at the time of the inspection. Employ.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     The quat sanitizer bucket was observed reading less than 200 ppm. Per the label, quat must be at least 200 ppm to be active. Maintain sanitizer bucket to at least 200 ppm to 400 ppm at all times. The person in charge was informed to discard and fill the bucket with new solutions.

     Code MN Rule 4626.0285B

6. Oct 23, 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 not a Certified Food Protection Manager employed. The process is to have a person in charge take the class, pass the test, then submit the class certificate to Minnesota Department of Health - along with an application form. See https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

7. Apr 25, 2023 Routine Score 100

   Result: Complete.