Routine
Mar 25, 2026
Official score: 92 · Understand this area’s scale
10 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
No State of Minnesota health Department Certified Food Protection Manager (CFPM) for the facility's food operation. Note: Make sure that at least one full-time employee is certified with the State of MN-issued CFPM certificate. Post the copy in the facility as well. Note: For details, please see 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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Quat chemical test strips not provided to accurately measure the concentration of the sanitizer in use onsite. Note: Provide Quat test strips to accurately measure sanitizer concentrations.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No irreversible registering temperature indicator device or thermometer or T-stick provided to measure rack surface temperature of the high temperature sanitization dishwasher. Nore: Provide and use i
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 a covered trash can in toilet rooms.
Inspector’s notes
Cover/ lid not provided for receptacle in the unisex employee's restroom (for use for sanitary napkins or diapers). Note: Provide covered receptacles as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Employee belongings such as shoes, bag and purses stored on food and single service items storage shelf. Note: Store them in a separate and designated place.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The rack surface temperature of the mechanical dishwasher found to be less than 160 F when tested. Note: Adjust the rack surface temperature to minimum 160 F for effective sanitization procedures.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Breads in plastic wrap and in rack stored on floor in the kitchen area. Note: Store all food onto shelf at least 6 inches of the floor.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Wet mop found stored in the mop bucket. Note: Store it to airdry after use
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Food residues build up observed on the top of the mechanical dishwasher. Note: 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 record from Minneapolis Health Department, Mar 25, 2026 · Original Source