Venture Academy

Year by year

Inspections

1. Apr 24, 2026 Routine Score 100

   Result: Complete.

2. Feb 5, 2026 Routine Score 92
   • Not serious Priority 2 Corrected on site

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

     At start of inspection, the hand sink was blocked by a delivery hand truck and jacket, and items were stored in the hand sink. All items were removed. Keep the hand sink clear at all times for easy access.

     Code MN Rule 4626.1110AB

   • 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

     At start of inspection, there were no paper towels available in the kitchen. Person in Charge provided paper towels. The school must keep paper towels stocked in the towel dispenser at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Dressings are set out of temperature control in squeeze bottles each day and contents discarded at the end of lunch periods. The school was using Time as a Public Health Control properly for safety, but did not have written procedures. A TPHC form was provided. Complete the form, checking the box for Service Period, and keep the form onsite.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The contracted service employee had the 3-compartment sink set up without plain water to rinse. Employee reported not using a rinse step between washing and sanitizing. Sink set-up was corrected. Ensure the 3-compartment sink is set up to wash, then rinse, then sanitize, then air-dry utensils. Ensure this procedure is followed.

     Code MN Rule 4626.0885

   • Not serious Priority 3

     Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipme

     The 3-compartment sink was observed dirty. Person in Charge stated it would be cleaned right away. The 3-comparment sink should be cleaned every day it is in use.

     Code MN Rule 4626.0750

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The Person in Charge was not actively overseeing the contracted employee's food safety procedures. Specifically, the employee had no paper towels available, the handsink was not accessible and utensils have not been being properly washed, rinsed and sanitized. Provide consistent oversight and support to contracted employees providing food service.

     Code MN Rule 4626.0035DGHIKM

3. Nov 12, 2024 Follow-Up Score 92
   • 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

     Paper towels were missing. School provided paper towels.

     Code MN Rule 4626.1445

   • 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

     Contracted catering employees could not initially wash their hands because there was no soap or paper towels. Once those items were provided, employees washed hands and put on new gloves.

     Code MN Rule 4626.0075B-J

   • 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.

     Provide a Minnesota Certified Food Protection Manager. Find classes, the application form and process instructions at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no hand soap in the dispenser at the hand sink. School staff went and founds hand soap. The school needs to provide handsoap and maintain it stocked.

     Code MN Rule 4626.1440

4. Oct 28, 2024 Routine Score 88
   • Not serious Priority 2

     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

     At outset of the inspection, no paper towels were provided at the handsink or anywhere within the kitchen. This is a repeat violation which prevents the contracted catering staff person(s) from being able to properly wash their hands. It is the school's responsibility to keep the hand sink stocked. Further observation of this violation will result in a citation (fine). School staff provided paper towels.

     Code MN Rule 4626.1445

   • 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

     The contracted catering employee who delivers and serves the food would not have been able to wash hands before putting on gloves and preparing food items. This is because there were no paper towels available. After school staff provided paper towels, the catering employee washed hands properly and put on new gloves.

     Code MN Rule 4626.0075B-J

   • 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.

     The previous Certified Food Protection Manager (CFPM) has left the school. A new CFPM must be provided. This is especially important since the person setting up and serving food is a contracted catering employee. The school is still responsible to provide the food safety oversight of a CFPM. That individual must take an approved class, pass the written test, then must mail the class certificate to Minnesota Department of Health (MDH) with the MDH CFPM Application Form. See MDH CFPM site for full information: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     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.

     Salad dressings in squeeze bottles were not date-marked. Date marks were provided.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

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

     The food thermometer provided did not work, possibly due to a low battery. Provide a new battery for the thin-tipped thermometer, or provide a new thin-tipped thermometer.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     Equipment, containers and an old wooden cutting board were observed left in the 3-compartment sink. These items were reportedly from a recent science lab or activity. This use is not approved for a licensed food service space. (In the October 2023 inspection, school staff had been found to be using the kitchen for their own food storage and dish washing purposes, and this violation was written at that time as well. Clear direction was given that only food employees or staff overseeing food safety should be using the kitchen.) Communicate clearly to all staff that the kitchen is not to be used for personal or classroom purposes. Further observation of such activity will result in citation (fines).

     Code MN Rule 4626.0035B

5. Apr 30, 2024 Routine Score 92
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed salad dressings being set out for lunch service at room temperature. Based on discussion with catering employee and the school's person in charge, the dressings are used for one day only and discarded after lunch. This use of TIME as a public health control (instead of temperature) is allowed with written procedures. A procedure template is being sent with this report; use the template to write out the procedures to ensure dressings are not returned refrigeration for later use.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Cut melons brought in by the caterer were observed staged out in the prep area instead of put into refrigeration. The melons had warmed to 47F. Catering employee moved the melons to the refrigerator. Ensure all TCS food that is brought in for lunch service is put into temperature control upon arrival at the school.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     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

     There were no paper towels at the hand sink. Catering employee and inspector found napkins to use temporarily. It is the school's responsibility to keep the hand sink stocked with paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The handsink was very dirty. Catering employee cleaned the handsink. It is the school's responsibility to keep the hand sink clean.

     Code MN Rule 4626.0840C

6. Nov 6, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The kitchen door knob still cannot be opened from the outside. Repair.

     Code MN Rule 4626.1515

7. Oct 24, 2023 Routine Score 68
   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     No hand soap was available at the hand sink. (Hand sanitizer was present, which is not a substitute for washing hands properly with soap and water.) Always keep soap at the handsink.

     Code MN Rule 4626.1440

   • 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

     No paper towels were provided at the hand sink. Always keep the hand sink stocked with paper towels.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Contracted employee did not wash hands before putting on gloves to prepare and serve food. Train employees to wash hands before putting on gloves and between changing gloves.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Based on discussion with Person in Charge at school and contracted food employee, there was not a clear employee health policy known. Person in Charge could not describe that a food employee must report to the Person in Charge if they are experiencing vomiting or diarrhea, and must remain out of work until they have been free of these symptoms for a minimum of 24 hours. See rules, resources and Employee Illness Logs at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0030BCQ

   • 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.

     Ranch dressing in squeeze bottles was not date-marked. Mark the date for all TCS foods that will be in use for more than 24 hours.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.

     Observed Driscoll brand packaging containers of whole strawberries being opened and served without rinsing. The packaging itself states to rinse before serving. There is no food preparation sink on site. Arrange with the catering company to provide pre-rinsed produce. The only exception is fresh fruit that students peel themselves - such as bananas or oranges. Those do not require rinsing.

     Code MN Rule 4626.0255A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Observed raw shell eggs (which are not on the menu at all) stored in the kitchen refrigerator above ready to eat foods like ranch dressing, milk and cheese. Remove the raw eggs.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.

     Observed multiple toxic chemical items stored in contact with paper goods such as plates. Toxic items included sanitizer wipes, spray cleaner, propane lighters. Remove all chemicals not needed in the kitchen and store elsewhere.

     Code MN Rule 4626.1600B

   • Serious Priority 1

     All food must be from approved sources.

     Multiple foods and food items were observed in kitchen refrigerator. Some were identifiable (such as raw eggs), some were not (appearing to be home-made items unlabeled and unknowns to the food employee). Have all staff discontinue storing the practice of storing personal food in the kitchen, and reserve the kitchen for licensed food service alone.

     Code MN Rule 4626.0130A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed many items in the kitchen that are not necessary for the food service program. Remove all unnecessary items and devote the kitchen storage shelves solely to the licensed food program.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     School staff were observed coming in and out of the kitchen before and during service for their own purposes - such as to wash personal cups and dishes. Discontinue this practice and ensure that only employees working in the kitchen or overseeing food safety are permitted in the kitchen.

     Code MN Rule 4626.0035B

   • 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

     The Person in Charge did not know that if a student or student's parent makes a complaint of suspected foodborne illness after eating food, even a single case must be reported to the Minnesota Department of Health. Call 877-FOOD-ILL, email health.foodill@state.mn.us or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html#hotline

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Although an older style bimetallic thermometer was available, a digital thin-tip thermometer must be provided for checking the temperature of small or thin pieces of food. Provide a thin-tip, digital thermometer. This can be provided by the school or the catering company, as long as it is available.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The kitchen door knob is broken and unable to open from the outside. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no copy of the Certified Food Protection Manager's certificate available onsite. Post certificate FM64453.

     Code MN Rule 4626.0033D

8. May 4, 2023 Routine Score 100

   Result: Complete.