Routine
Sep 26, 2025
Official score: 94 · Understand this area’s scale
10 recorded violations
Official 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 non-compliant white and black plastic coffee cup lids. Discussed compliant products with operator. Operator to replace non-compliant products with compliant products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed through discussion with the person in charge that time as a public health control is used for 2% milk, oat milk and half and half. Written procedures are kept for the referenced items but were unable to be located at the time of the inspection. Maintain written procedures on site and available for review.
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
Observed an expired business license to be posted. Post current restaurant 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
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 current state of MN certified food protection manager for facility. There is a state CFPM available but for the adjacent hotel. A separate state CFPM is required for this hotel. Information can be found on the MDH website on how to obtain proper certification. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon obtaining state of MN CFPM certificate, operator to post current certificate on the 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
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings in the back garbage room. Clean up mouse droppings and monitor for activity. Contact current pest control operator servicing facility and ensure treatments are increased to address observed issue.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed the paper towel dispenser to be stocked in the kitchen but was stuck and not properly dispensing paper towels for use. Maintain paper towel supply for use at all times. Operator restored paper towel dispenser to a satisfactory state during the inspection.
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
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed fruit flies in the kitchen. Continue to monitor for activity. Contact current pest control operator servicing facility and ensure treatments are increased to address observed issue.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature indicator or strips to monitor surface rack temperature of high temperature dishwasher. Obtain and maintain on site for use.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed through discussion with the operator that the high temperature dishwasher was not working. Operator to submit a work order for repair. In the meantime, the three-compartment sink is being used for proper wash, rinse and sanitizing equipment, utensils, etc.
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 all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed mouse droppings in the enclosed, on-site garbage area. Clean up mouse droppings, maintain area in a clean state and monitor for any ongoing activity
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 record from Minneapolis Health Department, Sep 26, 2025 · Original Source