Apple Child Care Center

Year by year

Inspections

1. Sep 4, 2025 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager Certificate (CFPM) onsite. Information on getting this certification will be included in this report. Make sure an employee gets this certification and keeps a copy of the certificate at the daycare.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed the handwashing sink in the kitchen to not be stocked with paper towels. Paper towels were provided during the inspection. Make sure that paper towels are provided at each handwashing sink to promote employee handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed torn gaskets at the stand-up cooler. Replace and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Inspector was unable to observed the employee illness log at the daycare. An employee illness log will be included in this report. Keep and make sure an employee illness log is available for review at the daycare.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.

     Observed the probe thermometer kept in the kitchen to not be able to turn on. Make sure that the probe thermometer works and is accurate.

     Code MN Rule 4626.0555

2. Sep 11, 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager Certificate (CFPM) onsite. Information on getting this certification will be included in this report. Make sure an employee gets this certification and keeps a copy of the certificate at the daycare.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     Store clothing and other personal items in lockers or other suitable places.

     Observed employee food to be stored intermingled with food items for service in the stand-up cooler. These items were rearranged during inspection. Make sure that employee foods are stored separately from food designed for service.

     Code MN Rule 4626.1560B

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed the handwashing sink in the kitchen to not be stocked with paper towels. Paper towels were provided during the inspection. Make sure that paper towels are provided at each handwashing sink to promote employee handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed torn gaskets at the stand-up cooler. Replace and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no sanitizer onsite. Person-in-charge stated that they had just run out of sanitizer. Provide and maintain an approved food surface sanitizer at the daycare.

     Code MN Rule 4626.0900

3. Sep 26, 2023 Follow-Up Score 98
   • 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 State of Minnesota Certified Food Protection Manager certificate posted onsite. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Person-In-Charge stated that catered food is delivered and served immediately at 6 o'clock PM. Any food that is left over during service is held for further service, but discarded around 9 o'clock PM. Establishment does not have capacity for hot holding product and only uses time to control bacterial growth. Establishment does not have a written Time as a Public Health Control Plan (TPHC). Documents for TPHC will be included in this report. Ensure that a TPHC plan is written and maintained onsite.

     Code MN Rule 4626.0408A

4. Sep 12, 2023 Routine Score 84
   • Serious Priority 1

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

     Observed no employee illness log onsite to record symptoms of vomiting and diarrhea reported by employees. An employee illness log will be provided for establishment's use in this report. Ensure that the illness log is kept and maintained onsite to record symptoms of vomiting and diarrhea reported by employees.

     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.

     Observed no State of Minnesota Certified Food Protection Manager certificate posted onsite. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed that there was a general lack of managerial control at the facility during the time of inspection. The importance of having an employee onsite that is responsible for and knowledgeable of food safety practices at all times of operation was discussed with the Person-In-Charge. Ensure that an employee that is knowledgeable of food safety practices is present during times of operation.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     A thermometer for verifying food temperatures was not present onsite. It was discussed with Person-In-Charge that having a thermometer onsite is important to check temperatures of the catered food. Ensure that a food thermometer is provided at the establishment.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test strips at the facility. It was discussed with the Person-In-Charge the importance of checking the concentration of sanitizer. Ensure that chlorine sanitizer test strips are provided and used at the facility.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed the soap dispenser at the handwashing sink in the kitchen to be out of soap. The soap dispenser was stocked during inspection. Ensure that all soap dispensers are stocked with hand soap to promote handwashing by employees.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed the paper towel dispenser at the handwashing sink in the kitchen to be out of paper towels. The paper towel dispenser was stocked during inspection. Ensure that the paper towel dispenser remains stocked to promote handwashing by employees.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Person-In-Charge stated that catered food is delivered and served immediately at 6 o'clock PM. Any food that is left over during service is held for further service, but discarded around 9 o'clock PM. Establishment does not have capacity for hot holding product and only uses time to control bacterial growth. Establishment does not have a written Time as a Public Health Control Plan (TPHC). Documents for TPHC will be included in this report. Ensure that a TPHC plan is written and maintained onsite.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The base coving of the floors/walls by the prep table and under the 3 compartment sink was damaged and peeled from the wall. Repair the base coving and maintain in good condition.

     Code MN Rule 4626.1515