Routine
Sep 9, 2026
Official score: 96 · Understand This Area’s Scale
4 recorded violations
Official Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
No employee illness log was present at the time of the inspection. One was given to the operator.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
One of the employees may be a CFPM but needs to post a copy of their certificate.
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
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s Notes
The ice scoop was laying in the ice as well as one of the liquor bottles. Keep all containers out of the drink ice so as to not contaminate the ice with the bottom of the bottles. Keep the ice scoop handle from contacting the ice so as not to contaminate the ice with hands when touching the scoop.
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
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s Notes
The lights in the area near the beverage dispenser did not have a shield. Keep all lights covered so that in the even of a broken bulb, glass shards would not contaminate food surfaces or open food.
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, Sep 9, 2026 · Original Source