Franklin School

Year by year

Inspections

1. Jun 3, 2026 Routine Score 96
   • 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.

     The high temperature dish machine's sanitizing rinse cycle was run over several cycles and did not reach the minimum sanitizing temperature of 160F. This temperature does not effectively sanitize the dishes. Contact service provider to have dish machine serviced so that the rinse cycle heats the dishes to 160F or higher. In the meantime, dishes can be run through the machine, but they must be sanitized in the sanitizer in the 3 basin sink and air dried before they can be put away. This must be done until the dish machine is serviced and dishes are being heated to 160F or higher. Ensure that the surface temperature of dishes and utensils going through the dish machine are being heated to 160F or higher to be adequately sanitized.

     Code MN Rule 4626.0905B

2. Nov 7, 2025 Routine Score 100

   Result: Complete.

3. May 27, 2025 Routine Score 100

   Result: Complete.

4. Dec 16, 2024 Routine Score 100

   Result: Complete.

5. Apr 8, 2024 Routine 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.

     There was no Certified Food Protection Manager (CFPM) certified with the state of Minnesota at the time of inspection. Kitchen supervisor had completed course but was not registered with the State. Provided application to register with the State of MN in email with report. Complete application and register with the State of MN. Once certificate is obtained from State of MN, post in office or somewhere inspectors can verify during inspections. Maintain a current CFPM at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Ice buildup was observed on the shelves, walls and floors of the facility Walk In Freezer. Person In Charge is aware of this and has placed a work order to have it taken care of. Remove ice buildup in Walk In Freezer and maintain free of ice accumulations at all times.

     Code MN Rule 4626.0855

   • Not serious Priority 2

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

     There was no maximum temperature registering thermometer device available to ensure that the hot water dish machine was adequately sanitizing dishes. Provide a maximum temperature registering thermometer or thermo strips and maintain on site to monitor hot water dish machine's hot water sanitizing temps.

     Code MN Rule 4626.0710B

6. Nov 15, 2023 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 was no Certified Food Protection Manager at the time of inspection. Kitchen Supervisor had completed course but was not in State of Minnesota (MN) registry. Will provide initial application to State registry with emailed report. Once CFPM is obtained, post in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Ice buildup was observed on shelves, walls and floors of the facility Walk In Freezer. Person In Charge is aware of this and has already placed a work order to have it taken care of. Remove ice buildup in Walk In Freezer and maintain free of ice accumulations at all times.

     Code MN Rule 4626.0855

   • 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.

     The high temperature dish machine was not sanitizing the dishes at a temperature of 160F at the time of inspection. Dish machine was run six times and inspector temperature disc measured 153F, 158F, 158F, 154F, 158F, 156F and 155F. Operator did not have a method to test the hot water sanitizing temperature at the time of inspection. Informed Person In Charge of the situation and ordered a final sanitize step in the 3 basin sink's chemical quat sanitizer until dish machine can adequately sanitize dishes to 160F. Service dish machine so that dishes reach a sanitizing temperature of 160F and ensure it is reaching that temperature before beginning dishes.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

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

     There was no maximum temperature registering thermometer provided to ensure that the hot water dish machine was adequately sanitizing dishes. Provide a maximum temperature registering thermometer or thermo strips and maintain on site to monitor dish machines hot water sanitizing temperature.

     Code MN Rule 4626.0710B