Routine
Jan 6, 2026
Official score: 96 · Understand this area’s scale
6 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
Observed no Certified Food Protection Manager employed at the facility. Find training location and resources at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html . Notify your inspector when certification has been completed.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the sambusa sitting on the counter at 70F. Always store potentially hazardous foods <=41F. This was discussed and operator placed the product to cool in display cooler.
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 temperatureOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed peeling paint on the ceiling above the prep area. Observed quarry tile missing in the back house floor. This was discussed. Repair the 2 mentioned area surfaces and maintain repaired.
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 issuesOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed several food spilled in the chest freezer and front reachin coolers. This was discussed. Clean all spills and food soiled areas 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 problemsOfficial wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed a plugged drain in the back house handsink. This was discusserd. Fix the drain and maintain the sink in working order at all times.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed numerous bags of food within the coolers and freezers open, tipped over and exposed to soiled conditions. Obtain food grade containers or close the bags after opening them while at the same time clean the areas within the coolers.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Jan 6, 2026 · Original Source