VENTURE ACADEMY

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Inspection history

1. Apr 24, 2026

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2. Feb 5, 2026

   ✓
   6 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
   • 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

3. Nov 12, 2024

   ✕
   4 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
   • 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.
   • 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 hand soap at all handwashing sinks.

4. Oct 28, 2024

   ✕
   6 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
   • 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.
   • 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 an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

5. Apr 30, 2024

   ✕
   4 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.

6. Nov 6, 2023

   ✓
   1 violation

   • Keep the physical facilities in good repair.

7. Oct 24, 2023

   ✕
   15 violations

   • 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
   • Food workers must wash their hands before starting food preparation tasks.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
   • Separate raw animal foods from ready-to-eat foods.
   • Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
   • All food must be from approved sources.
   • Remove all items unnecessary to the operation of the business from the premises.
   • The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep the physical facilities in good repair.
   • Post the Certified Food Protection Manager certificate.

8. May 4, 2023

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