Routine
Sep 19, 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
There was no current Certified Food Protection Manager (CFPM) that was registered with the State of Minnesota at the time of inspection. Provided link to CFPM site with emailed report for designated individual to apply with copy of certificate from approved course. Once State of Minnesota CFPM has been obtained, post certificate in establishment and maintain current at all times.
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 business license must be posted where it can be easily seen.
Inspector’s notes
Business license was observed expired at the time of inspection. Obtain copy of current license from Business Licensing (612-673-2080) and post in establishment in public view.
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
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
A large tub of Pimento cheese was observed thawing out on the counter at room temperature. The inside of the product measured 45F, while the outside measured 52F at the time of inspection. Discussed with Manager that thawing this product from frozen out at room temperature would allow for uneven and unsafe thawing, with the outside parts of the food being held at room temperature far longer than the inside parts. Product had only been thawing for 1 hour, so it was placed back in the cooler to cool. Thaw frozen foods under refrigeration a day or so in advance before use to safely thaw product. Retrain staff to use safe thawing methods.
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
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Pulled pork was observed improperly hot holding at 126F in the Warming Unit at the time of inspection. Stirring did not raise the temperature. Product had been in unit for approximately 1 hour, so it was reheated to 178F by staff before being placed back in the unit. Unit was set at a higher temperature to continue hot holding. Maintain all hot TCS foods at 135F or higher at all times.
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
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine dish machine was observed not properly dispensing chlorine at the time of inspection. Data plate required a minimum of 50PPM Chlorine, while the machine was dispensing 0PPM. The machine was run several times and the sanitizer line was primed to no avail. Operator immediately requested service of machine to repair. In the meantime, dishes can be washed in the machine, but must go through a final sanitize soak in the 3 compartment sink before being air dried to be sanitized. Test machine and monitor it more frequently to ensure that it is adequately sanitizing dishes. Maintain dish machine at 50PPM at all times to be within safe and effective range.
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, Sep 19, 2025 · Original Source