Routine
Jan 6, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed a certificate of completion for a Certified Food Protection Manager course on-site. Post the Minnesota-issued CFPM certificate as instructed.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed an undercounter cooler blocking access to the only handwashing station in the kitchen. The Person In Charge was asked to relocate the cooler to allow full access to the handwashing sink.
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.
More about handwashing problemsOfficial 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
Observed an unapproved bleach sanitizer being used on-site. Ensure that an approved bleach sanitizer is used correctly.
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 record from Minneapolis Health Department, Jan 6, 2026 · Original Source