Routine
Oct 30, 2025
Official score: 94 · Understand this area’s scale
3 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
Observed no state certified food protection manager employed at the cafe. Use the following website to send in the training certificate which will complete the registration. This was discussed. https://www.health.state.mn.us/communities/environment/food/cfpm/index.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
Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
Inspector’s notes
Observed several pans of cooked lentils, veg and meat in the reachin which had been prepared at home. Obtain another food license at a commissary or use the oven onsite to cook the vegetable and meat dishes. This was discussed and all product was discarded during the inspection.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed several pans of cooked veg and lentils cooling in the reachin covered and stacked on top of each other 70F. Uncover and space out the pans when cooling product. This was discussed and this product was ultimately discarded as part of the unapproved source.
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, Oct 30, 2025 · Original Source