Routine
May 27, 2026
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
OBSERVED CEILING FINISHES MISSING DOWNSTAIRS WHERE SPICES AND OTHER FOOD PRODUCTS ARE STORED. INSTALL PROPER CEILING FINISHES.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED FREEZER WITH EXCESSIVE CONDENSATION DOWNSTAIRS NEXT TO WALK-IN. REPAIR FREEZER. OBSERVED WATER LEAK IN ICE MACHINE. WATER WAS DRIPPING DOWN THE BACK OF ICE MACHINE ONTO FLOOR. REPAIR ICE MACHINE. OBSERVED LOWER COOLER NEAR 3 COMPARTMENT SINK STORING FOODS ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. TURN DOWN TEMPERATURE DIAL OR REPAIR COOLER.
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
OBSERVED INNER FLAP OF ICE MACHINE WITH MOLD. CLEAN AND MAINTAIN CLEAN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
OBSERVED CRACKED AND LOOSE TILES THROUGHOUT FACILITY AND MISSING BASE COVING. REPAIR TILES AND BASE COVING. OBSERVED FLOOR IN DISREPAIR AT THE BOTTOM OF THE STEPS. MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.
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
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
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE AVAILABLE. ENSURE SOMEONE 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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED NON-WORKING COOLER AND EXCESSIVE CLUTTER IN BASEMENT. REMOVE ANY ARTICLES THAT ARE UNNECESSARY FOR THE OPERATION OF THE BUISNESS.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED BLACK PLASTIC SOUFFLE TO GO CONTAINERS. ALL TO GO CONTAINERS MUST BE RECYCLABLE, COMPOSTABLE OR REUSABLE. BLACK PLASTIC IS NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE WITH AN APPROVED CONTAINER.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
THE BUSINESS LICENSE WAS EXPIRED. POST UPDATED BUSINESS LICENSE.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED SOME CLEANING PRODUCTS, SUCH AS BOTTLE OF FLOOR CLEANER STORED IN HANDWASHING SINK. PERSON IN CHARGE CLEARED OUT HAND SINK AT TIME OF INSPECTION. HANDWASHING SINKS MUST REMAIN ACCESSIBLE AT ALL TIMES.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOODS SUCH AS MILK AND CHEESE AT 44*F IN LOWER COOLER NEAR 3 COMP SINK. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.
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
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE, WHICH WAS COVERED IN DUST. STORE UTENSILS IN A CLEAN LOCATION.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, May 27, 2026 · Original Source