Routine
Apr 1, 2026
Official score: 98 · 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
Observed no state of MN certified food protection manager for facility. Per Dallas, he in the process of signing up to take an approved exam. Upon completion of passing exam, apply for State of MN CFPM certification. Included below, is a link to the State of MN website with applicable information on how to obtain proper CFPM certification. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Once the state CFPM certificate has been received, post on premise.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the following areas in need of a thorough cleaning: 1) Floor under dishwasher and adjacent equipment. 2) Dusty ceiling tiles in kitchen service area. Clean and maintain referenced areas clean.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the hand sink in the kitchen to be pulling away from the wall. Resecure hand sink to wall and recaulk the wall juncture seam as needed.
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 the interior of the high temperature dishwasher have very noticeable lime scale deposits. Delime dishwasher and maintain in good working order.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels to not be present at the employee hand sink. Provide and maintain paper towels at the hand sink. Operator provided paper towels at the time of the inspection.
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, Apr 1, 2026 · Original Source