Follow-Up
Mar 27, 2026
Official score: 94 · Understand this area’s scale
7 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
The facility did not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: 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 consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked on the menu for the egg dishes or burgers. Add the following statement to the consumer advisory statement that already exists "This item is served raw or undercooked.
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 all intake and exhaust air ducts and filters clean.
Inspector’s notes
The air system was not working properly, causing a large amount of dust to build up on the ceiling. Fix and 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The following items are measured above 41 F: -Burger 45 F and cut tomatoes 47 F in the main service prep unit. Items discarded. Have the unit professionally serviced and keep the prep cold hold unit cover closed. Send the City of Minneapolis Health Department confirmation that the unit is fixed and working properly.
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 plumbing system in good repair.
Inspector’s notes
The cold water faucet was not working for the handwashing sink. Fix.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The handwashing sink was missing handwashing signage. Post. Attached is signage.
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
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
The facility was storing personal items and clothing on shelves with food and single service items. Designate a spot or location away from food and single service storage for personal items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Mar 27, 2026 · Original Source