APPLE CHILD CARE CENTER

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Inspection history

1. Sep 4, 2025

   ✕
   5 violations

   • 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 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
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.

2. Sep 11, 2024

   ✕
   5 violations

   • 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.
   • Store clothing and other personal items in lockers or other suitable places.
   • 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
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Sanitize food contact surfaces before using and after cleaning.

3. Sep 26, 2023

   ✓
   2 violations

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

4. Sep 12, 2023

   ✕
   9 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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 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 connections • Properly sanitizing equipment and utensils
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have a test kit for the type of sanitizer used.
   • Have hand soap at all handwashing sinks.
   • 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
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep the physical facilities in good repair.