Harold Mezile North Community Youth & Teen Enrichment Center

Year by year

Inspections

1. Sep 4, 2025 Routine Score 94
   • Not serious Priority 3

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

     Observed the milk cooler to not be able to seal properly. Observed there to be significant ice build-up in the milk cooler. Service cooler and make sure all equipment is kept in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the interior of the milk cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to have chlorine test strips, but to use quat as a sanitizer. Make sure that there is a sanitizer test kit available for the type of sanitizer used.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Observed there to be no employee illness log at the facility. An employee illness log will be included in this report. Make sure that an employee illness log is kept and maintained at the facility.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed facility to have compostable single-use containers, but does not have an organics collection bin or organics waste hauler. Provide an organics waste bin for customer use and contract with a licensed organics waste hauler.

     Code MCO 204.30B

2. Aug 19, 2024 Routine Score 98
   • Not serious Priority 3

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

     Observed there to be a significant amount of ice build-up in the milk cooler. Defrost cooler and maintain cooler in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the walls and ceilings in the kitchen to be dusty. Clean and keep physical facilities clean.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed microwaves in the kitchen to be soiled with food debris. Person-in-Charge (PIC) stated that the microwaves are cleaned weekly. Clean microwaves at least once every 24 hours.

     Code MN Rule 4626.0850

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed non-kitchen employees enter the kitchen and use the handwashing sink to fill up water balloons. Only use handwashing sink to wash hands for food surface activities.

     Code MN Rule 4626.1110AB

3. Aug 21, 2023 Routine Score 92
   • Serious Priority 1

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

     There was no employee illness log on site for recording employee illnesses or symptoms. Copy of employee illness log was provided with emailed report. Keep a copy on site to record and track employee illnesses.

     Code MN Rule 4626.0040C

   • 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 a designated Certified Food Protection Manager (CFPM) for the facility, but they have not been registered with the State of Minnesota (MN). Application will be provided with emailed report for designated CFPM to complete and send to State. Once certificate is obtained, keep on site in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit to monitor sanitizer concentrations of the 3 basin sink. Provide a test kit and maintain on site at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Cut cantaloupe melon was observed tightly wrapped in cling film while cooling in the Reach In Cooler. Change cooling methods to loosely cover containers that are cooling to allow faster cooling and maintain these practices.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Reach In Cooler was maintaining an ambient temperature of 50F-60F throughout the length of the inspection. It was discussed with Person In Charge that cooler may not be maintaining ambient air temperature of 41F or below. Use alternative cold storage methods if cooler does not maintain 41F or below at all times. Monitor cooler temperature and schedule service repair if it is not maintaining 41F or below at all times.

     Code MN Rule 4626.0735AB