Routine
Jul 18, 2025
Official score: 92 · Understand this area’s scale
5 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 evidence of a certified food protection manager on site. This is a repeated violation, future violations may result in citations. See website below for information how to obtain this certificate. https://www.health.state.mn.us/communities/environment/food/cfpm/index.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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log on site. Log provided with report. It is suggested that a folder with all needed paperwork is kept on the food truck.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Business license is not posted in the truck. License provided with report, post.
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
There is no sanitizer on the food truck. Ensure there is a container of approved sanitizer on the truck to clean food contact surfaces and to store wiping cloths.
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 clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
Observed forks for customer service stored with handles and mouth contact surfaces combined. Store forks so that when customers touch them they only contact the handles. Suggest storing in an upright container with the handles up or arranging forks so that handles are all facing the same direction. Be sure to wear gloves when handling unwrapped utensils. Discussed with staff.
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, Jul 18, 2025 · Original Source