Routine
Sep 10, 2026
Official score: 96 · Understand this area’s scale
6 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
Establishment was missing Certified Food Protection Manager Certificate. Ensure at least one person employed at establishment has obtained CFPM certificate and post it 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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed significant dust buildup on wall and ceiling near shelf with strainers. 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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing station near grill was missing sign to remind employees to wash their hands. Provide sign at each handwashing station.
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
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s notes
Observed missing garbage can near handwashing sink by grill. Provide garbage can.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Establishment is using time as a public health control for sauces, cut vegetables and etc. without written procedures. Sending time as a public health control application with report to fill out and maintain on site for tcs foods held on ice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed cheese sauce cooling in deep container in a shallow ice bath. Reviewed effective cooling methods with manager. Cool foods in shallow metal pans at a food depth of 2 inches or less. When using an ice bath, use enough ice and water to reach the level of the food and stir frequently. For deeper containers, use an ice wand in combination with an ice bath.
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 record from Minneapolis Health Department, Sep 10, 2026 · Original Source