Little Stars Learning Center

Year by year

Inspections

1. Nov 4, 2025 Routine Score 98
   • Not serious Priority 3 Corrected on site

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Certificate was posted. Corrected on site.

     Code MN Rule 4626.0033D

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Missing paper towels at hand sink. Paper towels were installed. Corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed hot food stored and served from wooden table and other food items stored on a covered carpeted counter area. Obtain a stainless steel or equivalent smooth surface for food preparation.

     Code MN Rule 4626.0495

2. May 23, 2024 Routine Score 92
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit available to measure chlorine sanitizer concentration. Obtain.

     Code MN Rule 4626.0715

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     No illness log on site. Provided log and explained use. Be sure to record all instances of employee illness.

     Code MN Rule 4626.0040D

   • 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

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Establishment is now receiving catered hot food at 8:30-9:15 for lunch service at 11:30. Mechanical hot holding equipment/electric food warmer is required.

     Code MN Rule 4626.0675