Routine
Sep 15, 2026
Official score: 86 · Understand this area’s scale
8 recorded violations
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
No CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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 issuesOfficial wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Employee illness training policy is not in place. Implement an illness policy to ensure employees are aware of reporting illness and know what symptoms and diagnoses need to be reported. PDF provided and emailed as a sample.
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 issuesOfficial wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed consome date marked 9/7 and 9/4. Food must be used or discarded after 7 days. Instructed to discard. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the following flooring areas in need of cleaning: 1. Basement floors 2. Staircase 3. Floors behind dish machine and under 3 compartment sink Clean and maintain all floors.
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 problemsOfficial wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Most food was date marked except for 1 pan of beef (instructed to discard if date cannot be discovered). Observed meat thawing in walk-in cooler with a date > 7 days. There is no datemarking system in place for food that arrives frozen (cooked at the commissary kitchen) and is thawed on site. For proper date marking you must follow a procedure that outlines the following to ensure food is not kept for over 7 days while refrigerated: 1. How many days food was refrigerated at commissary before freezing 2. When thawing- Label with use by date that incorporates the time that food was previously refrigerated 3. Equation: 7 days - # of days food was refrigerated at commissary before freezing = use by date
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Dish machine is not properly pulling rinse aid or sanitizer from containers. Have 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.
More about equipment or utensil issuesOfficial wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Dish machine measured at 0 ppm. Tubing is not pulling up any chemical. Discontinue use until repaired. FYI when chlorine turns white, it becomes inactive and the bottle needs to be replaced.
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 unsafelyOfficial wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed ice machine in basement that appears to not be ANSI/NSF certified. Remove machine. Replace with approved equipment.
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 issuesOfficial record from Minneapolis Health Department, Sep 15, 2026 · Original Source