Kinder Care Learning Center

Year by year

Inspections

1. Sep 15, 2026 Routine Score 98
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A 3-compartment sink was installed without submitting a food plan review or obtaining a plumbing permit for the work. Health is willing to waive the requirement for a food plan review (this inspector being a plan reviewer has already assessed the sink replacement meets food code requirements) when a plumbing permit is applied for, received and final plumbing inspection passed. Have a licensed plumbing look at the existing sink and plumbing and submit a plumbing permit. Information and applications on Minneapolis Plumbing Permits page.

     Code MN Rule 4626.1720A

2. Mar 14, 2025 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.

     There is no Certified Food Protection Manager. Two staff will be taking an approved class soon. After taking the class and getting a class certificate, mail the class certificate - with an application form - to Minnesota Department of Health. Find application forms and details at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A 3-compartment sink was installed without submitting a Food Plan Review or obtaining a plumbing permit. (On 1/14/202, this inspector reminded Jeff Hechtel by email (with John Childs copied) that the plan review application must be submitted to Development@minneapolismn.gov. That was not done. There is no record that a plumbing permit was pulled either.) To correct this, the plumbing permit and food plan review must both be completed.

     Code MN Rule 4626.1720A

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     The sanitizer concentration coming from the 3-compartment sink chemical mixer was producing a concentration of 500ppm quaternary ammonium. The safe range for that sanitizer is 200-400ppm. Person in Charge diluted the sanitizer mix with water to obtain a solution at 300ppm in the 3rd compartment of the sink. Person in Charge will call for service to recalibrate the chemical mixer.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Behind and around the handsink, the wall is just painted. Add FRP to area around handsink.

     Code MN Rule 4626.1335A

3. Sep 29, 2023 Follow-Up 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 is still no state-registered Certified Food Protection Manager. A person in charge must take an approved class and pass the test, then submit the class certificate to the Minnesota Department of Health along with the application form and filing fee. See 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.

     The ventilation hood over the oven is reportedly not used because it pulls hot air into the kitchen rather than drawing heat and moisture out. Have the ventilation hood inspected and serviced by a certified mechanical provider.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3-compartment sink provided in this kitchen to manually wash, rinse and sanitize equipment and utensils. Rather, a 2-compartment stainless steel sink is present which based on observation and discussion is being used both to rinse fresh produce and to prepare dirty equipment for loading into the dish machine. A 3-compartment sink must be installed. One year will be provided to plan for this required upgrade, so the sink should be installed by October 1, 2024.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A Food Plan Review application must be submitted to evaluate the plans for installing a 3-compartment sink. Any other repairs or upgrades could be included in this plan review - such as replacing the current hood (if needed) or expanding the kitchen space to fit the 3-compartment sink. Find the Food Plan Review application and information about the process at: https://www2.minneapolismn.gov/businessservices/business-assistance/run/food-safety/food-plan-review/ Submit plans by September 1, 2024.

     Code MN Rule 4626.1720A

4. Sep 12, 2023 Routine Score 88
   • 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 still no state-registered Certified Food Protection Manager. A person in charge must take an approved class and pass the test, then submit the class certificate to the Minnesota Department of Health along with the application form and filing fee. See https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     On multiple runs, the dish machine was observed to not produce a rack temperature of at least 160. Person in Charge called for service. There is no back-up facility to wash, rinse and sanitize onsite. If the hot water sanitizing function of the dish machine is not restored, use disposable equipment and utensils or arrange to have meals catered in until corrected.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     The ventilation hood over the oven is reportedly not used because it pulls hot air into the kitchen rather than drawing heat and moisture out. Have the ventilation hood inspected and serviced by a certified mechanical provider. (Even on a cool day outside, the air temperature in the kitchen was over 80F. These elevated temperatures could damage cold-holding equipment - like the refrigerator.) The refrigerator in the kitchen recently stopped failed. TCS foods are being kept in an a small ANSI certified refrigerator in one of the classrooms until the replacement unit arrives.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3-compartment sink provided in this kitchen to manually wash, rinse and sanitize equipment and utensils. Rather, a 2-compartment stainless steel sink is present which based on observation and discussion is being used both to rinse fresh produce and to prepare dirty equipment for loading into the dish machine. A 3-compartment sink must be installed. One year will be provided to plan for this required upgrade, so the sink should be installed by October 1, 2024.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A Food Plan Review application must be submitted to evaluate the plans for installing a 3-compartment sink. Any other repairs or upgrades could be included in this plan review - such as replacing the current hood (if needed) or expanding the kitchen space to fit the 3-compartment sink. Find the Food Plan Review application and information about the process at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ Submit plans by September 1, 2024.

     Code MN Rule 4626.1720A

   • Serious Priority 1

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

     A large jar of pickles labeled to keep refrigerated was observed at room temperature. Discarded from service.

     Code MN Rule 4626.0395A2