Routine
Nov 18, 2025
Official score: 96 · Understand this area’s scale
18 recorded violations
Official wording
Label all food packages as required by the law.
Inspector’s notes
PACKAGED FOODS IN FRONT AREA ARE MISSING A COMPLETE LABEL. EXAMPLES OF UNLABELED ITEMS INCLUDE: MACAROONS, BANANA BREAD, CINNEMON BREAD. INDIVIDUALLY PACKAGED FOODS MUST BE LABELED WITH THE FOLLOWING INFORMATION: 1. COMPLETE NAME AND ADDRESS OF THE PACKER/SUPPLIER 2. COMMON NAME OF THE PRODUCT 3. LIST OF INGREDIENTS IN DESCENDING ORDER (WITH ALLERGENS CLEARLY NOTED) 4. NET WEIGHT 5. DATE MARKING IF POTENTIALLY HAZARDOUS FOODS
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
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 WAS NOT A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE ON SITE. SOMEONE HAD TAKEN AN APPROVED CLASS, BUT HAD NOT BECOME A REGISTERED CERTIFIED FOOD PROTECTION MANAGER WITH THE STATE. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST CERTIFICATE IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT 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
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
OBSERVED SOME LIGHT FIXTURES MISSING PLASTIC COVERS OVER GLASS BULBS. ADD PLASTIC BULB SHEILDS OR LIGHT COVERS.
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 wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN 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 problemsOfficial wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED CLEANING SUPPLIES AND SANITIZER BUCKET IN HANDWASHING SINK NEAR DISH WASHING AREA. MOVE ITEMS. ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEE USE.
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
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED PUDDLES OF WATER IN BASEMENT. PERSON IN CHARGE SAID THAT THIS PLUMBING ISSUE HAS BEEN SCHEDULED FOR REPAIR. MAINTAIN PLUMBING SYSTEM IN GOOD REPAIR
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
OBSERVED MOP LEANING AGAINST WALL WITH HEAD ABOVE HANDLE. WALLS AND MOP HANDLE CAN BECOME DIRTY WHEN STORED IN THIS MANNER. HANG MOPS TO DRY AFTER EACH USE WITH THE MOP HEAD BELOW THE HANDLE.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED SEVERAL COOLERS AND OTHER EQUIPMENT OUT OF ORDER. OBSERVED TRUE FREEZER #15 WITH EXCESSIVE CONDENSATION THAT WAS DRIPPING ONTO A BOX OF FROSTING. OBSERVED SOME PANS UNDERNEATH REFRIGERATORS THAT WERE CATCHING DEBRIS. REPAIR EQUIPMENT OR REMOVE FROM ESTABLISHMENT.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED PE LINED HOT COFFEE CUPS, BLACK PLASTIC LIDS AND #6 CONTAINERS ON SITE. THESE ITEMS ARE NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE TO GO CONTAINERS WITH RECYCLABLE, COMPOSTABLE OR REUSABLE ALTERNATIVES. PLEASE NOTE: FUTURE GREEN TO GO VIOLATIONS MAY TRIGGER A CITATION.
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 DUST BUILDUP ON CEILING. CLEAN 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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED UNLABELED SPRAY BOTTLES WITH SANTIZER. LABEL ALL BOTTLES WITH TOXIC MATERIALS WITH THE COMMON NAME OF THE PRODUCT.
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
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
OBSERVED OVER 5 DRAIN FLIES ON SITE. PROVIDE CONTROL FOR DRAIN FLIES BY THE METHODS ABOVE OR BY USING A PEST CONTROL COMPANY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED UNDERSIDE OF HOBART MIXER WITH SIGNIFICANT FOOD DEBRIS BUILDUP. DEBRIS COULD FLAKE OFF INTO FOOD. OBSERVED COOLER DOORS WITH EXCESSIVE FOOD DEBRIS. CLEAN 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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED SOME BUCKETS WITH FROSTING ON FLOOR. STORE FOOD AT LEAST 6 INCHES ABOVE GROUND.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED A COUPLE HANDWASHING SINKS MISSING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. ENSURE EACH HANDWASHING SINK HAS A SIGN NOTIFYING EMPLOYEES TO WASH THEIR HANDS.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
OBSERVED UNCOVERED DONUTS IN FRONT OF HOUSE. OBSERVED UNCOVERED SYRUP AND SUGAR IN KITCHEN AREA. COVER FOOD TO PROTECT FROM CROSS-CONTAMINATION.
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 wording
Keep the physical facilities in good repair.
Inspector’s notes
OBSERVED SOME BASE COVING MISSING IN PREP AREA. ADD BASE COVING.
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
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
OBSERVED OPEN EMPLOYEE BEVERAGE IN PREP AREA. EMPLOYEES MUST USE CLOSED BEVERAGE CONTAINERS IN FOOD PREP AREAS.
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, Nov 18, 2025 · Original Source