CARE ONE CHILD CARE CENTER

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Inspection history

1. Mar 13, 2026

   ✓
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post the Certified Food Protection Manager certificate.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

2. Feb 27, 2026

   ✕
   8 violations

   • 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.
   • Post the Certified Food Protection Manager certificate.
   • 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
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • All food must be from approved sources.

3. Feb 21, 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.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.

4. Jun 3, 2024

   ✕
   4 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.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • All food must be from approved sources.
   • Have a test kit for the type of sanitizer used.