Routine
Dec 31, 2025
Official score: 92 · Understand This Area’s Scale
6 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
There was no current Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Discussed requirement with Person In Charge, who had taken a food safety course, but had just not registered with the State of Minnesota. Provided link with emailed report for designated CFPM to register on the portal for the State website. Once CFPM has registered with State of Minnesota, post certificate in establishment for inspectors to verify during inspections.
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
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine sanitizer test kit was not available on site to monitor dish machine's sanitizer concentration at the time of inspection. Obtain test kit from supplier and keep on site to ensure dish machine is sanitizing dishes within safe and effective range.
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
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s Notes
Bakery items prepared and delivered from another establishment that are displayed behind the counter did not have ingredient or allergen information available for customers to see upon request. Provide this information and keep available behind the counter for customers to view if they ask for it because of allergy related concerns. Maintain list current with any new additions or subtractions.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Handwash sink in the main kitchen area was observed obstructed by a broom at the time of inspection. Handwash sink in the basement prep area was observed obstructed with boxes of single-use items that had been stored there at the time of inspection. Discussed with Manager that handwash sinks need to be kept available at all times during operation so that employees are encouraged to wash hands. Retrain staff to keep all handwash sinks clear at all times so that they can easily wash hands.
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
Label all food packages as required by the law.
Inspector’s Notes
Chicken wraps, yoghurt parfaits, chia seed parfaits, and tuna sandwiches that were packaged and available for customers to take and purchase were observed missing label information at the time of inspection. Provided labelling information guidance document with emailed report. Provide labels with all required information on packaged items that customers can take and purchase.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
A large container of raw shell eggs were observed being kept on the counter top at 76F at the time of inspection. When asked what they were using the eggs for, it was to crack and cook eggs to order. Container of eggs was nearly 3/4 full at the time of inspection and were placed out on the counter for the late morning and lunch rush approximately 5 hours earlier. Discussed with Manager that eggs should be kept cold at 41F or below and only a small amount should be taken out at a time. Manager opted to discard the eggs that were above 41F. Retrain staff to use small amount of eggs that they will easily go through within 30 minutes or an hour, and no more than that to keep eggs at safe temperatures.
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 record from Minneapolis Health Department, Dec 31, 2025 · Original Source