Loring School

Year by year

Inspections

1. Mar 13, 2026 Routine Score 92
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings behind the cookline equipment and under the dish machine. Clean area. Routinely inspect facility and report evidence of pests to pest control provider. Increase service as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the floors under the prep sink and prep table to be soiled with old food debris. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed the sneeze guard on one side of the salad bar to be broken. Person-in-Charge was instructed to only serve on one side of the salad bar until the sneeze guard can be replaced. Protect the salad bar from contamination with a sneeze guard.

     Code MN Rule 4626.0320A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed food containers to be in the 3-compartment sink, but the sink was not filled with enough water to sanitize the containers. The sink was filled with enough sanitizer during inspection. Make sure that food contact surfaces are properly sanitized before use and after cleaning.

     Code MN Rule 4626.0900

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed the handles of the tongs to be touching food in the salad bar. Tongs were resituated during inspection. Make sure in-use utensils are stored without the handles touching food.

     Code MN Rule 4626.0275A

2. Sep 29, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings behind the cookline equipment. Professional pest control is provided 2x quarterly. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

     Code MN Rule 4626.1565ABD

   • 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 the State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite to be expired. Person-in-Charge stated that they were in the process of getting it renewed. Renew and keep CFPM certificate up-to-date.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed there to be a large gap under the receiving door 2, adjacent to the kitchen. Provide door sweep to prevent pest entry into the facility.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed the floors under the prep table/prep sink and under the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

3. Sep 15, 2025 Routine Score 88
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings behind the cookline equipment. Professional pest control is provided 2x quarterly. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed the sneeze guards at the salad bar to be folded up multiple times during inspection. Observed children to stick their heads under the sneeze guard. Sneeze guard was folded down during the inspection. Make sure that sneeze guards remain folded down and that the sneeze guard is used in an effective way.

     Code MN Rule 4626.0320A

   • 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 the State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite to be expired. Person-in-Charge stated that they were in the process of getting it renewed. Renew and keep CFPM certificate up-to-date.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed there to be a large gap under the receiving door 2, adjacent to the kitchen. Provide door sweep to prevent pest entry into the facility.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed the floors under the prep table/prep sink and under the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

     Code MN Rule 4626.0075A

   • 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 teacher helper to touch their face while wearing single-use gloves and then continue to scoop food without changing gloves. Person-in-Charge was informed of observation. Make sure all food handlers change single-use gloves and wash their hands once gloves become contaminated.

     Code MN Rule 4626.0287A

4. Mar 17, 2025 Routine Score 94
   • Not serious Priority 3

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

     Observed the sanitizer bucket in the kitchen area to have a concentration of 100 ppm. Make sure that in use wiping cloths are stored in an approved sanitizer solution.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings under the 3-compartment sink and dish machine, under the racks holding food utensils, and behind the cookline equipment. Professional pest service is provided monthly. Clean area. Report any evidence of pests to professional pest control provider and increase service as needed.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed the sneeze guard at the salad bar to be folded up during lunch service. Sneeze guard was put into place during inspection. Make sure that the sneeze guards are always put in place to protect exposed food.

     Code MN Rule 4626.0320A

   • 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 the State of Minnesota Certified Food Protection Manager (CFPM) to be expired. Renew and keep CFPM up-to-date.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     Observed prepared/cut melons and prepared lasagna to be cooling while in covered containers. Containers were uncovered during inspection. Make sure that cooling TCS foods are uncovered during the cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed the doors sweeps of loading dock door 2 and exterior door 1 to be damaged, creating a gap. Seal exterior doors to prevent pest entry into the building.

     Code MN Rule 4626.1395A

5. Sep 11, 2024 Routine Score 92
   • Not serious Priority 3

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

     Observed wet wiping cloths to be stored on top of food prep surfaces throughout the kitchen. Make sure that wiping cloths are stored in a sanitizer solution when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent dropping to be present behind the cookline equipment, under the prep sink, and under the 3-compartment sink. Professional pest control services are provided quarterly. Regularly inspect the facility and food shipments. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employees to wash their hands for only a few seconds. Retrain employees and make sure that they wash their hands for at least 20 seconds with soap and warm water.

     Code MN Rule 4626.0070A

   • Serious Priority 1

     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 to cover a speed rack, move it into the walk-in freezer, and then return to the service line without washing their hands. Observed teachers to assist in dispensing food items at the salad bar without washing their hands before putting on gloves. Make sure that all employees assisting with food handling wash their hands when switching tasks and before they start food handling activities.

     Code MN Rule 4626.0075B-J

6. Mar 13, 2024 Routine 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.

     Observed the State of Minnesota Certified Food Protection Manager certificate for the Person-In-Charge to be expired. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that the State of Minnesota Certified Food Protection Manager certificate is renewed and that it is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed multiple containers of sauces and dressings in the walk-in cooler to not be labeled with the common name of the product. Ensure that food items and food products are labeled with the common name of the product to ensure proper use by employees and food handlers.

     Code MN Rule 4626.0240

   • Not serious Priority 2 Corrected on site

     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 a large container of mac and cheese in the walk-in cooler to not be date marked. Person-in-charge stated that the mac and cheese was prepared the day before the inspection. Person-in charge stated that the mac and cheese could be reheated and served. Person-in-charge marked the container with the date of preparation during inspection. Ensure that all TCS (temperature controlled for safety) foods are date marked if held for longer than 24 hours to ensure that product is either properly used or discarded.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed there to be no posters at handwashing sinks throughout the kitchen and service line to remind employees to wash their hands. A poster will be included in this report. Post these signs at each handwashing sink used by food handlers.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

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

     Observed a squeegee blade to be stored in the handwashing sink by the dish machine. The squeegee was removed during inspection. Ensure that handwashing sinks are accessible for use and only used for handwashing at all times.

     Code MN Rule 4626.1110AB

7. Sep 13, 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.

     Observed the State of Minnesota Certified Food Protection Manager certificate for the Person-In-Charge to be expired. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that the State of Minnesota Certified Food Protection Manager certificate is renewed and that it is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed packages of frozen chicken thawing in the prep sink in still water. Person-In-Charge placed the frozen chicken under running water during the inspection. Ensure that frozen chicken is thawed under the listed approved methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license.

     Observed the posted license at the establishment to be expired. Upon further investigation, the business food license for the establishment is "Delinquent." Information will be sent to applicable licensing inspector. Ensure that the business food license is renewed to continue operation.

     Code MCO 188.160