Hmong Academy

Year by year

Inspections

1. Mar 23, 2026 Routine Score 96
   • 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 in the dry storage area. Professional pest control is provided on a monthly basis- reports verified by inspector. Clean area. Regularly inspect cafeteria and report any signs of pest activity to professional pest control operator. Increase service as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the service cold hold unit to not be working. Facility is currently using TPHC and discarding leftovers after service. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • 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

   • Not serious Priority 3 Corrected on site

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed employee to turn off the faucet with their hands after washing their hands. Employee was instructed to use a paper towel to turn off the faucet. Make sure employees use a paper towel to turn off the faucet after washing their hands.

     Code MN Rule 4626.0070C

   • 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 frozen beef to be thawing in standing water. The frozen beef was placed under running water. Make sure that frozen foods are thawed by one of the ways listed in this code.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

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

     Observed the sanitizer bucket in the kitchen to be at a quat concentration of 100 ppm. The bucket was refreshed and reverified at a concentration of 200 ppm quat. Store wiping cloths in solution with a correct sanitizer concentration.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

2. Oct 20, 2025 Follow-Up 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 on the floors of the dry storage area and in the office behind the filing cabinet. 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

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

     Observed there to be ice build-up along the floor of the walk-in cooler. Defrost. Observed the service line coolers to not hold proper temperatures. Repair coolers and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • 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 students on the shoulder 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

3. Oct 7, 2025 Routine Score 86
   • 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 on sheet pans at the spice storage area in the kitchen and on the floors of the dry storage area. 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

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed a dead mouse in the corner of the dry storage room. Clean room. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

     Code MN Rule 4626.1570

   • Not serious Priority 3

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

     Observed there to be ice build-up along the floor of the walk-in cooler. Defrost. Observed the salad bar cooler, milk cooler, and service line coolers to not hold proper temperatures. Repair coolers and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed mac and cheese sauce in the walk-in cooler to be cooling in covered containers. Containers were uncovered during inspection. Make sure foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     Observed deli sandwich, milk, cut tomatoes, and cut melon to be at temperatures ranging from 44-54 degrees F. Person-in-Charge was instructed to only have working portions available for service and to discard leftover food items after service. Keep cold TCS foods at a temperature of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • 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 not be folded down during service. Person-in-Charge was instructed to lower sneeze guards. Make sure sneeze guards are in place during service to prevent potential contamination of food.

     Code MN Rule 4626.0320A

   • 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

4. Apr 7, 2025 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • 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 significant rodent droppings in the dry storage room, office, and by the utensil storage racking in the kitchen. Pest control is provided monthly- service reports were verified. Clean affected areas. Record any pest activity in the pest sighting log. Increase pest control services as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior walls/floors if the walk-in cooler and walk-in freezer to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

5. Oct 1, 2024 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be available for review at time of inspection. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors underneath the pan storage racking to be soiled. Observed the continuous floor in the walk-in cooler to be soiled. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 there to be rodent droppings in the dry storage area. Clean this area. Professional pest control is provided weekly. Routinely inspect the kitchen area and communicate any pest evidence with professional pest control provider.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

     Code MN Rule 4626.0040C

   • 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 upward and not protecting the food. PIC was instructed to lower the sneeze guard. Make sure that sneeze guard is lowered during service to protect the food at the salad bar.

     Code MN Rule 4626.0320A

   • Not serious Priority 3

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

     Observed ice build-up in the service line milk cooler and on the condensers of the walk-in freezer. Defrost items. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed food handling staff to wash their hands and then turn off the faucet with their bare hands. Staff was coached to use a disposable paper towel to turn of faucets after washing their hands. Make sure that staff use a paper towel to turn of faucets.

     Code MN Rule 4626.0070C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the racking in the walk-in cooler to be soiled. Clean the racking and keep non-food contact surfaces clean.

     Code MN Rule 4626.0855

6. Apr 8, 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be available for review at time of inspection. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the hood vents and tiles by the cooking hood to be soiled with debris. Clean and maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed rodent droppings in the dry storage area. Professional Pest Control services are provided on a quarterly basis. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1530A

   • 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 in the dry storage area. Professional Pest Control services are provided on a quarterly basis. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

     Code MN Rule 4626.0040C