Routine
Jun 10, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed a container of previously made Reuben mix in the second floor walk in cooler. Per operator, product had been made on 6/3/26 and frozen on the same day. The product had been removed from the cooler today, (6/10) with no updated date markings on the container. Discussion had with operator about the seven-day use of TCS foods. Day one was the day it was made and day two was the date of removal from the freezer to thaw. Operator has five more days to use or discard the referenced product. Operator to put an updated sticker on the container and train staff to ensure datemarking of TCS foods is properly done.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial 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 be missing at the first floor main prep area hand sink. Maintain hand sinks stocked with paper towels. Operator provided paper towels at the hand sink 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 wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a large garbage bin to be sitting in front of the hand sink in the second floor main kitchen. Maintain access to hand sinks open at all times. Operator relocated the garbage bin 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 wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing signage to not be posted at the first floor catering hand sink. Post signage at hand sink.
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
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 an ice wand to be lying unprotected inside the reach in freezer in the second floor main kitchen. Store ice wands in a protected manner. Operator addressed the ice wand at the time of the inspection.
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
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
Observed the small cutting board in the first-floor main prep area to be heavily scored with deep grooves, making it harder to maintain clean. Replace cutting board with one that is intact.
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
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed an ice scoop to be lying on the horizontal surface next to the ice machine in the first-floor catering room. Store ice scoop in a protected manner. Operator addressed the ice scoop at the time of the inspection.
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
Observed Tim's state of MN certified food protection manager certification to be expired. Update CFPM credentials and post a current state CFPM certificate on site. Applicable information can be found on the following state website. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion, post current state of MN CFPM certificate on site.
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 record from Minneapolis Health Department, Jun 10, 2026 · Original Source