Henry School

Year by year

Inspections

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

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

     Observed the ceiling tiles above the prep tables, the walls above the 3-compartment sink, and the floors under the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed significant ice build-up on the condensers of the walk-in freezer. Defrost. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets of the stand-up cooler to be soiled. Clean and keep clean.

     Code MN Rule 4626.0855

   • Serious Priority 1 Corrected on site

     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 employees to be eating their lunch, and then return to food handling activities without washing their hands. Employees were instructed to wash their hands before returning to work. Make sure employees wash their hands when they may have become contaminated, as required in this code.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1 Corrected on site

     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 employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands for a minimum of 20 seconds. Make sure that employees wash their hands with soap and warm water, for a minimum of 20 seconds.

     Code MN Rule 4626.0070A

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed employees to be eating their lunch on the food prep table. Make sure employees eat lunches in office, locker room, or other designated area away from food prep areas.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken floor tiles at the corner by the walk-in freezer and prep area handwashing sink. Observed broken wall tiles above the veggie prep sink. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • 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 ovens and in the office. Clean areas. Regularly inspect kitchen and report any evidence of pests to pest control provider. Increase service as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the caulking to be damaged at the 3-compartment sink and the vegetable prep sink. Recaulk and make sure equipment is fully sealed to the wall.

     Code MN Rule 4626.0725A

2. Nov 12, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed the floors behind the steamer and under the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the gaskets at the stand-up warmer to be severely torn. Person-in-Charge stated that they currently have a work order to replace the gaskets. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the racking and the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed multiple white cutting boards in storage to be extremely discolored. Replace or resurface cutting boards.

     Code MN Rule 4626.0840A

3. Oct 30, 2025 Routine Score 86
   • Not serious Priority 3

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

     Observed the floors behind the steamer and under the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the gaskets at the stand-up warmer to be severely torn, affecting the temperature holding capabilities of the unit. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the racking and the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed white cutting boards in storage to be discolored. Replace or resurface cutting boards.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed containers of cooked rice in the stand-up warmer to be at a temperature of 130 degrees F. Person-in-Charge was instructed to use the rice for this lunch service and discard. Make sure all hot TCS foods are kept at a temperature of 135 degrees F or above.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed 2 containers of scrambled eggs in the walk-in cooler to be at temperatures of 78 and 90 degrees F. Person-in-Charge stated that these eggs were placed into the walk-in cooler 2 hours prior to inspection. These items missed the required cooling curve and were discarded during inspection. Make sure that hot TCS foods are tooled from 135 to 70 degrees F within 2 hours and from 70 to 41 degrees F within an additional 4 hours.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

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

     Observed containers of scrambled eggs in the walk-in cooler to have been cooled in containers that were tightly wrapped in plastic wrap. These items missed the cooling curve and were discarded during inspection. Make sure that TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed containers of scrambled eggs in the walk-in cooler to have been cooled in containers deeper than 2 inches. These items missed the cooling curve and were discarded during inspection. Make sure that TCS foods are cooled in shallow containers with a depth of 2 inches or less.

     Code MN Rule 4626.0390A

4. Apr 21, 2025 Routine Score 92
   • Not serious Priority 3

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

     Observed the floors under the service line/kitchen stand-up cooler to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the seals/gaskets at the stand-up warmers and the walk-in cooler to be torn. Replace and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • 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 kitchen stand-up cooler, behind the oven/steamer/other cooking equipment, and in the extra storage room/mop room. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided monthly. Coordinate with pest control provider when evidence of pest activity is present. Increase pest service as needed.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employee to be placing ready-to-eat chicken patties on buns with their bare hands. Employee was instructed to wash their hands and put on gloves while touching ready-to-eat foods. Make sure employees do not touch ready-to-eat foods with their bare hands.

     Code MN Rule 4626.0225A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no food sanitizer available for use at the time of inspection. Person-in-Charge stated that they had just run out and more sanitizer would be delivered the day of inspection. Make sure that sanitizer is always available for use.

     Code MN Rule 4626.0900

5. Oct 28, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed ceiling tiles above the prep tables in the kitchen to be dusty and soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed there to be torn gaskets at the service milk cooler and the walk-in cooler. Observed there to be ice build-up at the condensers of the walk-in freezer. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • 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 stand-up cooler, behind the ovens, under the 3- compartment sink, and in the dry storage areas. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided monthly. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Remove all unsafe and adulterated foods from the premises.

     Observed a case of apple juice in the dry storage area to have been moldy due to water/moisture damage. The case of apple juice was discarded during inspection. Discard all unsafe and adulterated food products.

     Code MN Rule 4626.0125

6. Apr 29, 2024 Routine Score 98
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be dusty and soiled. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed the cooking hood canopy, and the ceiling vents/tiles above the prep area to be soiled. Observed the floors behind the ovens, behind the stand-up cooler, and under the 3-compartment sink to be heavily soiled. Clean these areas and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed there to be torn gaskets at the hot holding closet and the walk-in cooler. Replace gaskets. Observed there to be ice accumulation along the condensers of the walk-in cooler. Defrost and maintain equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed an employee to dump a water bottle down the kitchen handwashing sink. Ensure that handwashing sinks are only used for handwashing.

     Code MN Rule 4626.1110AB

   • 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 floor of the janitorial closet and the adjacent room. These rooms are directly connected to the kitchen. Pest control service is provided by Adam's on a quarterly basis. Frequently inspect premises and increase service as needed.

     Code MN Rule 4626.1565ABD