ALPHABET CHILDCARE

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Inspection history

1. Sep 18, 2025

   ✕
   3 violations

   • Sanitize food contact surfaces before using and after cleaning.
   • 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
   • 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.

2. Oct 15, 2024

   ✕
   2 violations

   • 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.
   • Sanitize food contact surfaces before using and after cleaning.

3. Sep 18, 2024

   ✕
   5 violations

   • The business license must be posted where it can be easily seen.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Sanitize food contact surfaces before using and after cleaning.

4. Sep 19, 2023

   ✕
   7 violations

   • The business license must be posted where it can be easily seen.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have a test kit for the type of sanitizer used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.