CITYVIEW SCHOOL

Order for delivery

Inspection history

1. Apr 23, 2026

   ✕
   5 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • 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 a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

2. Oct 28, 2025

   ✓
   3 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

3. Oct 14, 2025

   ✕
   7 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Food workers must wash their hands before starting food preparation tasks.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

4. Mar 25, 2025

   ✕
   6 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

5. Oct 24, 2024

   ✓
   6 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all intake and exhaust air ducts and filters clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

6. Oct 10, 2024

   ✕
   9 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all intake and exhaust air ducts and filters clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

7. Apr 11, 2024

   ✕
   10 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.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • 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 a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

8. Oct 12, 2023

   ✕
   7 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.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • 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 a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

9. Apr 14, 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.
   • Use effective cooling methods to cool TCS foods.