Institution · Minneapolis, MN

Metro School College Prep

Name: Metro School College Prep
Address: 620 Olson Memorial Hwy, Minneapolis, MN

620 Olson Memorial Hwy

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

Routine

May 28, 2026

Complete

Official score: 96 · Understand this area’s scale

2 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

Certified Food Protection manager (CFPM) was observed expired at the time of inspection. Re-certify designated CFPM and post updated Certificate in establishment.

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

criticalCode MN Rule 4626.1620Chemicals

Official wording

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

Inspector’s notes

Sanitizer bucket was measured at 500PPM at the time of inspection according to operator's test kit. Sanitizer steramine label requires a safe and effective concentration of 200-400PPM. Had staff dilute the bucket with water until it was within the 200-400PPM range. Retrain staff to use sanitizer within safe and effective range.

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

Official record from Minneapolis Health Department, May 28, 2026 · Original Source

Routine

Dec 15, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

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.)

Inspector’s notes

Spaghetti pasta was observed hot holding in the Elementary School Warming Unit at 129F at the time of inspection. Chef stated that the food had been delivered by the catering company 15 minutes ago. Discussed with Chef that they should be monitoring the receiving temperatures of foods when they are delivered, and they may need to keep their warming units set at a hotter temperature to keep the foods hot at 135F or higher to maintain hot holding temperature for duration of service period. A discard time was set for the end of service period for the spaghetti pasta to be used up within 4 hours. Maintain all hot TCS foods at 135F or higher at all times.

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 4626.0033APermits, 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

Certified Food Protection Manager (CFPM) was observed expired at the time of inspection. Re-certify designated CFPM and post updated certificate in establishment.

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, Dec 15, 2025 · Original Source

Routine

May 27, 2025

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

French Fries (96F) and Cooked Beef burgers (118F) were observed improperly hot holding in the Upright Warming Unit during inspection. Service period is only 3 hours at maximum, so it was discussed with Person In Charge that the food should b monitored to make sure that it is kept hot. A discard time was set for the end of the final lunch period, 3 hours after the food was delivered. Discussed with Person In Charge that the Warming Unit may need to be set higher to hold the food in the unit for the lunch period. Maintain all hot, TCS foods at 135F or higher for food safety.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 27, 2025 · Original Source

Routine

Nov 7, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

Cooked chicken was observed hot holding in the High School side warming unit at 125F at the time of inspection. It was discussed that the chicken was delivered shortly before lunch service and that they discard any product that remains after lunch service, which is only 3.5 hours long. Discussed with Person In Charge that food may not be received at proper hot holding temperatures, or the warming units may not be high enough to keep the food at 135F or higher. Recommended taking receiving temperatures from caterer and periodic holding temperatures of foods during service period. Maintain hot TCS foods at 135F or higher at all times.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Nov 7, 2024 · Original Source

Routine

Apr 30, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

Barbecue chicken was observed hot holding in the Warming Unit at 115F at the time of inspection. It was discussed that the chicken is only served for a period of 3.5 hours and is then discarded. Discard product that remains after the lunch services are over for the day. Retrain staff to monitor hot holding temperatures so that they are at 135F at all times to ensure safe food.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Apr 30, 2024 · Original Source

Routine

Dec 12, 2023

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1455Equipment and utensils

Official wording

Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

Inspector’s notes

The soap dispenser and paper towelling were observed at the 3 basin sink at the time of inspection. This was observed in the previous inspection. Remove these items so that staff do not wash hands at these sinks. Use handwash sink to wash hands only.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There were not quat test strips on site at the elementary side to measure and monitor the concentration of the sanitizer buckets. Provide and maintain.

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

minorCode MCO 188.380Handwashing

Official wording

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

Inspector’s notes

Handwash sink was dispensing cold water at the time of inspection. After allowing some time for the water to run, the temperature still measured 50F. Discussed with Person In Charge (PIC) that handwash sink water must be at a comfortable temperature to encourage employees to wash hands. Repair handwash sink so that it dispenses water at the proper temperature and maintain warm water at the handwash sink at all times.

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.