Institution · Minneapolis, MN

Marcy Open School

415 4th Ave Se

Last inspected Mar 26, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Marcy Open School last inspected?: The most recent inspection on record was on Mar 26, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Sep 27, 2023 to Mar 26, 2026.
Has Marcy Open School ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Sep 27, 2023.

The Full Inspection History

6 inspections

Routine

Mar 26, 2026

Complete

Official score: 94 · 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

Observed TCS foods in the hot hold cabinet below 135F. Examples include chicken leg @ 122F, chicken sandwich @ 123F. Confirmed stock time an discard time and had staff move foods to operating hot hold cabinet. Air temperature of cabinet was set at 130F. Manager is new and did not know how to increase temperature on the hot hold cabinet. Attempted to increase temperature on cabinet with staff. Do not use this cabinet until it can be set to hold foods at 135F or above. Setting control is computer operated vs. manual.

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

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Observed TCS foods cooling from prep in the salad bar in deep containers. Cool foods completely in shallow containers in the walk-in cooler before placing in the salad bar. Confirmed stock time and instructed to discard at end of service, which is less than 4 hours.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Mar 26, 2026 · Original Source

Routine

Oct 1, 2025

Complete

Official score: 98 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Wiping cloths are being stored in soapy water. When not in use wiping cloths must be stored in sanitizing solution.

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

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

The soap dispenser at the handwash sink was not functioning and there was no alternate soap stocked. Provide soap at sink until the dispenser is repaired.

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

Keep the physical facilities in good repair.

Inspector’s Notes

The soap dispenser at hand sink was not functioning. Staff stated it needed a new battery. Repair/replace.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

There is no certified food manager employed. Comply with above rule. Manager has taken an approved food safety course but has not yet obtained their CFPM 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 1, 2025 · Original Source

Routine

Apr 24, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Observed towels stored in green buckets containing soapy water. When wet towels are not being used they must be stored in approved sanitizer solution.

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, Apr 24, 2025 · Original Source

Routine

Sep 27, 2024

Complete

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Sep 27, 2024 · Original Source

Routine

Mar 22, 2024

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.0725ACleaning and sanitizing

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

Two hand sinks are not sealed to the wall. Reseal.

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 22, 2024 · Original Source

Routine

Sep 27, 2023

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.0725ACleaning and sanitizing

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

Two hand sinks are no longer sealed to wall, reseal. Hand sinks needing resealing are: by the oven and by the front service line.

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, Sep 27, 2023 · Original Source