Exploration High School

Year by year

Inspections

1. Mar 27, 2026 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed the gaskets of the stand-up coolers to be torn. Observed the dish machine to not have hot water. Repair. Replace and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be broken floor tiles in the kitchen. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed there to be multiple areas of the kitchen where the walls are not made of approved finishes. Apply FRP or other approved finishes. Make sure floors, walls, and ceilings are made of approved finishes.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed paper towel dispensers to be mounted above the prep sink and the drain board sink at the dish machine. Remove paper towel dispensers.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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.

     Observed the water in the dish machine to not get hot enough to sanitize food contact surfaces. Make sure hot water sanitizers can make a utensil surface sanitizer at least 160 degrees F.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed presence of fruit and drain flies, but facility does not have a professional pest control provider. Contract with a professional pest control provider for the kitchen area.

     Code MCO 188.590

2. Mar 17, 2026 Routine Score 86
   • Not serious Priority 3

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

     Observed the gaskets of the stand-up coolers to be torn. Observed the dish machine to not have hot water. Repair. Replace and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be broken floor tiles in the kitchen. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed there to be multiple areas of the kitchen where the walls are not made of approved finishes. Apply FRP or other approved finishes. Make sure floors, walls, and ceilings are made of approved finishes.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed opened containers of chicken nuggets and tomato sauce in cooler 8 to not be date marked. Make sure that opened TCS foods are date marked to ensure proper use/discard within 7 days.

     Code MN Rule 4626.0400B

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed cooked rice in cooler 8 to be date marked 2/23/2026. Rice was discarded during inspection. Make sure TCS foods are used/discarded within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed container of stir fry in cooler 7 to not be date marked. Person-in-Charge stated that the food was leftover from 5 days prior to inspection. Make sure all cooked TCS foods are date marked to ensure proper use/discard within 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed paper towel dispensers to be mounted above the prep sink and the drain board sink at the dish machine. Remove paper towel dispensers.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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.

     Observed the water in the dish machine to not get hot enough to sanitize food contact surfaces. Make sure hot water sanitizers can make a utensil surface sanitizer at least 160 degrees F.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed there to be fruit and drain flies at the 3-compartment sink. Provide pest control to eliminate fly presence.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed presence of fruit and drain flies, but facility does not have a professional pest control provider. Contract with a professional pest control provider for the kitchen area.

     Code MCO 188.590

3. Sep 23, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed the gaskets of stand-up cooler "8" to be torn. Observed there to be ice build-up in the front chest freezer. Repair equipment and keep in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the wall under the dish machine to be damaged. Observed there to be damaged base tiles by the dish machine. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the sealing (caulking) at the prep sink to be damaged and the sink to be peeling away from the wall. Repair caulking and make sure the sink is sealed to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood filter baffles to be soiled. Clean and keep filters clean.

     Code MN Rule 4626.1530A

4. Sep 10, 2025 Routine Score 86
   • Not serious Priority 3

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

     Observed the gaskets of stand-up cooler "8" to be torn. Observed there to be ice build-up in the front chest freezer. Repair equipment and keep in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the wall under the dish machine to be damaged. Observed there to be damaged floor base tiles by the dish machine. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • 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

     Observed the handwashing sink in the back cook area to not be stocked with paper towels. Paper towels were provided during inspection. Make sure that all handwashing sinks are stocked with paper towels to promote proper handwashing by employees.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed there to be no mechanical thermometers located inside the stand-up coolers. Provide internal mechanical thermometers to monitor air temperatures of stand-up coolers.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     Observed the sealing (caulking) at the prep sink to be damaged and the sink to be peeling away from the wall. Repair caulking and make sure that the sink is sealed to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed the spray bottle for wiping surfaces to have a sanitizer concentration of over 200 ppm chlorine. Make sure chlorine sanitizer concentration is kept between 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood filter baffles to be soiled. Clean and keep filters clean.

     Code MN Rule 4626.1530A

   • 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 the top shelving and back potions of the stove to be wrapped in tin foil. Remove tin foil and make sure that all food service/production equipment are made of non-absorbent and easily cleanable materials.

     Code MN Rule 4626.0495

   • Serious Priority 1 Corrected on site

     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 employee to handle their phone, speakers, and personal items and then return to food handling activities without changing their single-use gloves. Employee wash instructed to wash their hands and change gloves. Make sure that single-use gloves are changed after switching tasks and after they become contaminated.

     Code MN Rule 4626.0287A

   • Not serious Priority 2

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

     Observed facility to not have a way to verify surface temperatures of utensils placed in the hot water dish machine. Make sure that a maximum temperature thermometer, temperature indicator stickers, or another way to verify surface temperatures is provided at the kitchen.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test kit at the kitchen. Make sure that there is a sanitizer test kit to ensure proper concentration of sanitizer solutions.

     Code MN Rule 4626.0715

5. Sep 20, 2024 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed the gaskets in the stand-up cooler "8" to be torn. Replace gaskets and keep in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a broken glass fixture to be patched with cardboard. This is not a permanent repair. Provide a permanent repair. Observed the walls under the dish area to have bubbling and peeling paint. Repair this area. Keep physical facilities in good repair.

     Code MN Rule 4626.1515

6. Sep 5, 2024 Routine Score 86
   • Not serious Priority 3

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

     Observed the gaskets in stand-up cooler 2 to be torn. Replace gaskets and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed the handwashing sink in the back prep area to be blocked by multiple roller racks. These racks were moved during inspection. Keep all handwashing sinks accessible and easy to use by food employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed soap and a paper towel dispenser to be mounted above a prep sink. Remove these items and make sure that handwashing sinks are clearly identified.

     Code MN Rule 4626.1455

   • Serious Priority 1

     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 food handler to move throughout the kitchen and switching tasks without washing their hands. Observed food handler to rinse dirty dishes and then begin to return to food handling duties without washing their hands. Observed food handler wipe their face with a towel and then begin to return to food handling without washing their hands. Make sure that food handlers wash their hands, as required in this code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed lentil soup in the stand-up cooler to not be date marked. Person-in-charge stated that it had been prepared the day prior to inspection and they are planning on reheating it and serving. Container was marked with the date of production during inspection. Make sure to date mark all TCS foods that are prepared and intended to hold for longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed cobwebs and dust to be present on the ceiling and in the windows. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be broken glass in the windows. Observed the wall under the dish area to have bubbling and peeling paint. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to not have a chlorine sanitizer test kit available. Facility uses sanitizer wipes that have chlorine as the sanitizing agent. Provide and maintain a chlorine test kit to test the concentration of the sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Observed there to be no method at the facility to verify the temperature of the hot water dish machine. It was discussed with Person-in-Charge that a maximum temperature thermometer or temperature indicator stickers can be used to verify hot water temperature. Provide an item to verify the temperature of hot water dish machines.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed there to be no procedure of the clean-up of a vomit or diarrhea event. A procedure will be included in this report. Maintain and train employees on the clean-up procedures of vomit and diarrhea events.

     Code MN Rule 4626.0123