Routine
Nov 19, 2025
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There is a burger special on the menu where the customer can choose how well done the burger is. There was no consumer advisory on the menu warning customers of the potential risk of eating raw or undercooked ground beef with the burger special. Provided consumer advisory guidance document with emailed report. Provide a consumer advisory and asterisk the products that have foods that are served raw or undercooked or contain raw or undercooked ingredients. Maintain with each menu change.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no sign at the main handwash sink and the adjacent handwash sink in the kitchen area notifying employees to wash hands. Provided a sign from the City of Minneapolis website for operator to post at handwash sink, or they could provide their own sign of choice. Post handwash signs at all handwash sinks reminding employees to wash their hands.
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
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
Vent hoods were not properly functioning at the time of inspection. When staff were cooking raw beef on the grill, the smoke and grease was observed wafting outside the hood onto the ceiling nearby. Owner called landlord, who came out on site to order repairs for the hoods. Discontinue cooking with grease producing foods until vent hoods are fixed and are functioning properly. Maintain vent hoods in good working condition at all times.
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
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 was observed stored in mop bucket after being used. Discussed with owner that mop should be hung to dry after being used so that it does not get sour and attract pests. Owner hung mop to dry immediately. Hang mops to dry after being used.
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
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Facility is using a non-continuous cooking procedure for raw steak without a written plan. Discussed that there is a process for cooking foods in a non-continuous cooking manner and that there needs to be a written plan. Provided non-continuous cooking plan template with emailed report. Choose one of the two options: 1. Complete the non-continuous cooking plan, submit to inspector for approval and once plan is approved, then non-continuous cooking can be done according to the written plan. 2. Discontinue non-continuous cooking procedures and fully cook all raw animal products.
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 cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Sliced Tomatoes (62F), Cooked onions (58F), Red Jam (56F) and Spicy Mayo (52F) were observed being deliberately held out of temperature control in a bus tub of melted ice on top of the Counter Cooler next to the grill. Discussed with owner that this is not an approved way to cold hold foods. Foods were placed out 2 hours prior to inspection, so a discard time was set for 2 hours later to correct the violation. Maintain all cold TCS foods at 41F or below at all times under mechanical refrigeration.
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
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 owner is the designated Certified Food Protection Manager (CFPM). After looking up their name in the State of Minnesota registry, it was not found. Discussed with owner that they need to register with the State of Minnesota and have the State of Minnesota certificate to be the CFPM. Provided link to register on State portal with emailed report. Once certificate is obtained, post in establishment for inspectors to verify during inspections.
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 record from Minneapolis Health Department, Nov 19, 2025 · Original Source