HENNEPIN SCHOOLS

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 22, 2026

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

2. Mar 23, 2026

   ✕
   7 violations

   • 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.)
   • 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.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Post the Certified Food Protection Manager certificate.
   • 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.

3. Sep 22, 2025

   ✕
   4 violations

   • Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.)
   • 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.

4. Apr 9, 2025

   –

5. Mar 18, 2025

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • 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.

6. Sep 17, 2024

   ✓
   2 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

7. Mar 5, 2024

   ✓
   2 violations

   • 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
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

8. Sep 12, 2023

   ✕
   4 violations

   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Have a test kit for the type of sanitizer used.
   • 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
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.