COSMOS MONTESSORI SCHOOL

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Inspection history

1. Apr 8, 2026

   ✓
   1 violation

   • 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.

2. Sep 17, 2025

   ✕
   1 violation

   • Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.

3. Mar 20, 2025

   ✕
   3 violations

   • 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
   • Sanitize food contact surfaces before using and after cleaning.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Sep 24, 2024

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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

5. Mar 11, 2024

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

6. Sep 14, 2023

   ✓
   1 violation

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

7. May 16, 2023

   ✓
   2 violations

   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

8. Apr 25, 2023

   ✕
   8 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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
   • The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.
   • 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
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.