Institution · Minneapolis, MN

Lake Nokomis Keewaydin School

Name: Lake Nokomis Keewaydin School
Address: 5209 30th Ave S, Minneapolis, MN

5209 30th Ave S

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine

Apr 30, 2026

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

OBSERVED GARBAGE BLOCKING HANDWASHING SINK. KEEP GARBAGE IN ANOTHER LOCATION TO ENSURE HANDWASHING SINK IS ACCESSIBLE. VIOLATION WAS CORRECTED ON SITE.

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

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

Inspector’s notes

OBSERVED MOLDY CAULK BEHIND SINK IN DISHWASHING AREA. REDO CAULK IN THIS AREA.

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.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Apr 30, 2026 · Original Source

Routine

Nov 5, 2025

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

OBSERVED QUATERNARY AMMONIUM AT 100 PPM IN 3 COMPARTMENT SINK. MAINTAIN QUATERNARY AMMONIUM CONCENTRATION BETWEEN 200-400 PPM.

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.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Nov 5, 2025 · Original Source

Routine

Apr 17, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

OBSERVED MISSING SIGN AT HANDWASHING SINK INFORMING EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGN.

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.

Oct 24, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

OBSERVED COLD, TCS FOODS SUCH AS CUT TOMATO AND BEANS AT AROUND 50*F IN SALAD BAR COLD HOLDING. INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR TEMPERATUES, IF COOLER IS NOT ABLE TO HOLD FOODS AT OR BELOW 41*F, CALL FOR REPAIR OF UNIT.

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.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

OBSERVED MISSING SIGN AT HANDWASHING SINK TO REMIND EMPLOYEES TO WASH THEIR HANDS.

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

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

Inspector’s notes

OBSERVED SALAD BAR COLD HOLDING UNIT HOLDING FOODS AROUND 50*F. ADJUST OR REPAIR COLD HOLDING EQUIPMENT SO THAT IT HOLDS FOODS AT OR BELOW 41*F.

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.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Oct 24, 2024 · Original Source

Routine

Mar 29, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

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 EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. RENEW CERTIFICATE.

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.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.0635Chemicals

Official wording

Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

Inspector’s notes

MISSING TEMPERATURE MEASURING DEVICE FOR DISH MACHINE. PROVIDE.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

WALL BEHIND DISH MACHINE AREA HAS MOLD BUILD UP. 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.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Mar 29, 2024 · Original Source

Routine

Oct 4, 2023

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0033APermits, training, and postings

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 EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. RENEW CERTIFICATE.

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.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Oct 4, 2023 · Original Source