Minnehaha Area Child Care

Year by year

Inspections

1. Sep 22, 2026 Routine Score 100

   Result: Complete.

2. Mar 31, 2025 VerRec Score 100

   Result: Complete.

3. Mar 27, 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.

     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

   • 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. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • 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.

     Dish machine rack temperature measured below 160 degrees. Sanitize in 3-comp sink until machine is repaired. You will need strips to verify 160-degree measurement.

     Code MN Rule 4626.0905B

4. Sep 28, 2023 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.

     No CFPM. A full time 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

   • Not serious Priority 2

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

     Missing device as described above to measure rack temperature of dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Per operator dishes are rinsed, washed, and then sanitized. Dishes must be washed, rinsed, and then sanitized.

     Code MN Rule 4626.0885

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Expired license posted. Post current license- sent with report.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit on site. Obtain chlorine test kit.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Measured chlorine sanitizer concentration around 10 ppm. Maintain between 50-200 ppm.

     Code MN Rule 4626.0805C1