Taaj Daycare Center INC

Year by year

Inspections

1. Feb 4, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed personal food items stored with facility food items in dry storage and in cooler. Ensure all personal items are stored separately and labeled as personal or employee items to prevent contamination.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean utensils stored on ground. Ensure all clean equipment and utensils are stored at least six inches off the ground to allow for proper cleaning.

     Code MN Rule 4626.0955A

2. Jan 31, 2025 Routine Score 94
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin-tipped temperature measuring device to take temperature of thin foods that are delivered to the facility.

     Code MN Rule 4626.0705B

   • 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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     All food must be from approved sources.

     Observed PIC stated food comes from Lenza Restaurant at 2647 Nicollet Ave, which does not have a catering endorsement. Ensure food is coming from a facility which is noted as a catering facility on their food license.

     Code MN Rule 4626.0130A

   • 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

     Observed hand washing sink in kitchen was over 130F. Ensure hand sink water temperature is between 120F-130F to prevent scalding or burning of the skin,

     Code MCO 188.380

3. Feb 9, 2024 Routine Score 94
   • Serious Priority 1

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

     Operator did not have an illness log on site at time of inspection. Inspector provided a log during the inspection. Ensure your illness log is kept up to date and available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin tipped thermometer on site. Provide a thin tipped thermometer.

     Code MN Rule 4626.0705B