Bancroft School

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed a large section of the wall where the dish machine is to be dirty with black mold. Clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no employee illness log on-site. A conversation was had with the Person In Charge, regarding the importance of having a strong employee health policy recording system. An illness log has been provided with the report. Print and use as instructed.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed quat sanitizer being used on-site without proper test strips. Obtain quat test strips and use as instructed.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

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.

Inspector’s Notes

Observed no Certified Food Protection manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued certificate and post copy as requested.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed a large section of the wall next to the dish machine to be dirty and moldy. Clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s Notes

Observed dish machine rinse temperature to be 156F. PIC was asked to troubleshoot or have dish machine serviced. Use 3-compartment sink for any dishwashing if issue continues.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no illness log on-site. A conversation was had with PIC regarding the importance of having a strong employee health policy. An employee illness log has been provided with the report.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Observed mouse droppings in dry storage room. PIC was asked to clean droppings and have frequency of pest control service changed to match activity.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

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.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Observed a sweater placed inside of the handwashing sink near the hot holding units. Sweater was removed. Handwashing stations shall not be used for purposes other than handwashing.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed large amount of mold build up in the wall of the rinse section of the dish machine. Clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed dish machine gauge displaying final rinse temperature to be 101F. Dish machine was able to reach the wash cycle temperature. Have dish machine serviced.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Observed mouse droppings in dry storage area. Person In Charge mentioned that school is working with their pest control operator to solve issue.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

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

Inspector’s Notes

Observed salad in an open-air cooler holding at 44F. Person In Charge mentioned that the salad had been kept in the walk-in cooler before lunchtime. Troubleshoot the cooler or have serviced.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

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.

Inspector’s Notes

Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

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

Inspector’s Notes

Observed TCS food in salad bar such as beans and cut tomatoes holding between 43-45F. Maintain all TCS foods in cold holding at 41F or below.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed the dish machine wash cycle temperature reach 160F from both on the test label and temperature gauge. Final rinse cycle temperature was not displayed in the gauge. Have the machine serviced.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed mouse droppings in the dry storage area. Clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Observed mouse droppings in dry storage room. Person In Charge (PIC) was notified and asked to contact Pest Control Operator.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Observed employees' jackets and bags stored on top of boxes in food storage racks in the dry storage room. Provide a suitable location for employee belongings storage.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.