Moraine Park Culinary Arts Program

Year by year

Inspections

1. Nov 3, 2025 Follow Up · No items found

   No violations cited.

2. Oct 30, 2025 Routine · 4 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after working with raw fish and before putting on a new pair of gloves to work with RTE sandwich.

     Correction: Training provided to the employee during the inspection. Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Provided the DATCP fact sheets: 1. Wearing Disposable Gloves in Food Service and 2. Employee Hygiene and Cleanliness.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands when slicing sandwiches.

     Correction: Training provided to the employee during the inspection. Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cheese is cold held at 47°F in the left Delfield prep unit top well. Cheese and sliced tomato are cold held above 64°F in the right Delfield prep unit.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment discarded the cheese and sliced tomato from the right Delfield prep unit. The establishment placed the cheese from the left Delfield prep unit into a different cooler to cool down.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The food preparation sink in the restaurant kitchen has only about a one inch air gap.

     Correction: Provide a 2 inch air gap per plumbing code, SPS 382.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge (PIC) is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Provided training to the PIC on foodborne illness signs and symptoms. Provided the DATCP Employee Illness Decision Guide.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     The menu is not asterisking the animal food items that are served undercooked to the Consumer advisory in the footnote.

     Correction: Properly identifiy those food items that require a consumer advisory by asterisking the animal food items that are served undercooked to the Consumer advisory in the footnote.

     Code 3-603.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The right Delfield prep unit is not maintained in good repair. The air temperature of the unit reads 58 degrees F and multiple food items on the unit were out of temp during the inspection. The person-in-charge (PIC) stated that the unit is known to not be working properly and will be replaced.

     Correction: Repair equipment to good condition or remove from premise. Place food on ice inside this cooler if used until a new replacement arrives. Frequently monitor the food for proper cold holding temperature.

     Code 4-501.11 (A)

3. Jun 21, 2023 Routine · No items found

   No violations cited.