Routine
Feb 4, 2026
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The washing temperature gauge of the high temperature mechanical dishwasher was stocked and not working properly. Note: Repair it.
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 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 T-Stick provided for high temp mechanical dishwasher. Note: Provide & use it as required to accurately measure the rack surface temperature
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
TCS food such as Chicken found being cooled in fully covered shallow container in the reach-in refrigerator. Note: Per PIC -it was cooked about 1 1/2 hours ago. Note: PIC removed the cover for correction. Note: For proper cooling methods, please see the food safety fact sheet sent with the report.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution 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
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 current state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one permanent employee needs to be certified. Note: For details, please see the link: Initial and Renewal Process 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
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
One filter cell was missing under the hood. Note: Replace it.
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
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The quaternary ammonium sanitizer concentration in the 3-compartment sink found at zero PPM when tested. Note: PIC adjusted to 200 PPM for correction.
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, Feb 4, 2026 · Original Source