Hennepin Schools

Year by year

Inspections

1. Sep 22, 2026 Routine Score 96
   • Not serious Priority 3

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

     1. Dish machine is not in working order. Repair. 2. 2nd walk-in freezer has a leaking condenser. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed damaged/missing floor tiles in front of walk-in freezer. 2. Observed damaged/missing wall tiles near shelving/3 comp sink. Repair all.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leak under 3 compartment sink. Repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     1. Measured milk in chest cooler 42-25 degrees. Adjust/repair chest cooler. 2. Observed milk stored out of refrigeration in lunchroom. Milk needs to be kept under refrigeration. Instructed to refrigerate.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Walk-in coolers are very dark. Replace bulbs/repair as needed.

     Code MN Rule 4626.1470A

2. Mar 23, 2026 Routine Score 92
   • 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.)

     Measured chicken sandwiches below 135 degrees at 120 degrees in hot box. Food will be served within a 4-hour window of reheating. Ensure preparation allows for hot holding at or above 135 degrees, hot box is warmed up before storing food, and food does not sit out too long during preparation.

     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.

     1. Observed walk-in freezer fan not spinning and missing vent cover. 2. Observed 2nd walk-in freezer condenser with a leak. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed floors under 3 compartment sink and storage shelves with debris. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed damage/missing floor tiles in front of walk-in freezer 2. Observed damaged/missing wall tiles near 3 compartment sink. Repair all.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leak under 3 compartment sink. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee on cell phone and then put on gloves without washing hands. Instructed to wash hands before putting on gloves and after touching cell phone. Corrected on site.

     Code MN Rule 4626.0075B-J

3. Sep 22, 2025 Routine Score 96
   • Not serious Priority 3 Corrected on site

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     Missing trash can near hand sink. Corrected on site.

     Code MN Rule 4626.1255C

   • Not serious Priority 3

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

     Observed walk-in freezer with extreme ice buildup on everything (walls, ceiling, fan grates, boxes of food). Repair freezer, defrost and clean.

     Code MN Rule 4626.0735AB

   • 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.)

     Measured burgers below 135 degrees at 110 degrees in hot box. Temp logs stated burgers were cooked to 175 degrees. Food will be eaten within a 4-hour window of cooking. Ensure preparation allows for hot holding at or above 135 degrees, hot box is warmed up before storing food, and food does not sit out too long during preparation.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed employee washing dishes and stacking pans while still wet. Instructed to unstack. Corrected on site.

     Code MN Rule 4626.0935

4. Apr 9, 2025 Follow-Up Score 100

   Result: Complete.

5. Mar 18, 2025 Routine Score 90
   • Serious Priority 1

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

     Observed spinach and commercial dressing stored on dry storage shelf (measured around 65-69 degrees). These items are required to be kept in the refrigerator. Items were discarded. Notice label on commercial products that reads "Refrigerate after opening".

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     Missing trash can near both hand sinks. Provide.

     Code MN Rule 4626.1255C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed milk crates used as shelves inside the walk-in cooler and next to the stove. These are not approved shelving as they are not easy to clean under.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cooked beans inside the walk-in freezer without a date marking. Cooked food needs to be datemarked properly to ensure food is not kept over 7 days in the refrigerator. Freezer pauses time. Date mark to include time food was kept in refrigerator before and after freezing.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Observed moldy whole peppers inside walk-in cooler. Instructed to discard.

     Code MN Rule 4626.0445A

   • 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. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

6. Sep 17, 2024 Routine Score 98
   • Not serious Priority 2

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

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Observed heavy ice buildup on interior of walk-in freezer (ceiling, shelving, ground, door). Repair.

     Code MN Rule 4626.0735AB

7. Mar 5, 2024 Routine Score 98
   • 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 paper towels missing at hand sink. Instructed to stock. Corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed milk crates used as shelving inside the walk-in cooler #1 and walk-in freezer #2. Milk crates cannot be used to store food on top of as they are not easy to clean under. Obtain proper shelving as described above.

     Code MN Rule 4626.0300A

8. Sep 12, 2023 Routine Score 94
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed hand sink caulk no longer holding up. Reseal.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing quat sanitizer test kit. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Upon inspection the temperature at hand sink was 67 degrees. It took a couple minutes to reach 110 degrees. Ensure temperature is at 110 degrees when using the sink. Adjust so that temperature reaches 110 degrees at a faster rate.

     Code MCO 188.380

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee answer cell phone with gloves on and then go to continue portioning food out with spoon. Only one hand was used to touch the phone and other hand to scoop contents but both were still used in the process of food preparation. If gloves become contaminated, by use of cell phone or other means, the gloves need to be removed, hands washed, and new gloves put on. Instructed to wash hands.

     Code MN Rule 4626.0287A