Routine
Nov 12, 2025
Official score: 94 · Understand this area’s scale
5 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 protection for the facility food operation. At least one permanent employee needs to be certified. Note: For details, please visit the following 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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employees' illness log not maintained onsite. Note: For details and use, see the log template sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Non-compliant Styrofoam and #6 plastic cups and lids found in use in the facility. Note: Replace them with products that comply with the city's ordinance such as recyclables, reusable or compostables. Note: For details, see the Green-To Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 sitting in the mop sink. Note: Hang it up to air dry.
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 hand soap at all handwashing sinks.
Inspector’s notes
Hand soap not provided at hand sink in the kitchen. Note: Hand sink needs to be stocked and accessible for employees use at all times. Provide soap for effective hand washing.
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 record from Minneapolis Health Department, Nov 12, 2025 · Original Source