Routine
Jan 26, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Appropriate test strips (Quat, chlorine and sink and surface cleaner sanitizer) not provided to accurately measure sanitizers concentration. Note: Provide and use them as required
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 the Certified Food Protection Manager certificate.
Inspector’s notes
No State of Minnesota Health Department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. For more information, please check the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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 the physical facilities in good repair.
Inspector’s notes
Observed missing ceiling tiles above 3 compartment sink and in the back dry storage areas. Note: Replace.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Current license not posted. Note: Post the current license.
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
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
The manufacturer's data plate missing from the dishwasher. Note: Provide it as required.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The high temperature mechanical dishwasher was broken and not working properly. Note: Repair. Continue to use 3-compartment sink until it's fixed.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
Hand soap missing from the hand sink in the kitchen. Note: Provide it.
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 record from Minneapolis Health Department, Jan 26, 2026 · Original Source