Miniapple International Montessori Cadence LLC

Year by year

Inspections

1. Jul 9, 2026 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.

     No state of Minnesota health department certified food protection manager for the facility. Note: At least one employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The Mini Refrigerators found in use in 6 classrooms are household refrigerators. Note: Replace them. Note: All equipment used in the food service facility need to be of commercial grade, NSF and equivalent approved.

     Code MN Rule 4626.0506A

   • Serious Priority 1

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

     No employee's illness log observed onsite. Note: Maintain employees' illness log to record and keep track of employee illness. Note: For details, please see the template sent with the report

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license as required

     Code MCO 188.390

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     The back wall interior and the bottom of the reach-in unit mildly soiled and had rusty condition. Note: Clean

     Code MN Rule 4626.0840B

2. Jul 7, 2025 Routine Score 98
   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Working food thermometer not provided onsite. Note: Provide working thermometer and use it as required.

     Code MN Rule 4626.0705A

   • 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 state of Minnesota Health department certified food protection manager (CFPM) for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The Mini Refrigerators found in use in 6 classrooms found to be household refrigerators. Note: Replace them. Note: All equipment used in the food service facility need to be of commercial grade and NSF and equivalent approved.

     Code MN Rule 4626.0506A