Routine
Aug 25, 2025
Official score: 92 · Understand this area’s scale
11 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
Although the operator has taken a food safety class, a copy of their certificate needed to be sent to MDH with an application in order to become a CFPM. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.
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 thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
A thermometer is needed for the front display cooler
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 the plumbing system in good repair.
Inspector’s notes
The water for both hot and cold was shut off at the handsink, because it was leaking a lot when it was on. This needs to be immediately fixed so that water for handwashing is available.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The gasket on the right door of the prep table was off and preventing the door from closing properly. This needs to be reattached.
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
Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
Inspector’s notes
There was no waste can near the 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
Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
Inspector’s notes
There was evidence that several different dishes of food with meat had been prepared in the preparation area using hot plates without the proper required ventilation. This included hard boiled eggs, goat meat (cooked and raw goat meat was in the prep cooler), chicken (in the prep table, stand up cooler, and in the back area). The business is a designated coffee shop and may be allowed to "cook" beans, rice, and malawa only without a hood. Sambusas and other similar precooked products can be available for reheating in a microwave. Discontinue cooking any proteins and remove these products from the kitchen. Repeated occurrences of this violation may result in citations.
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
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
There was evidence that employees were eating meals in the back area where food was being prepared. Any eating must be done outside of the food preparation area.
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
Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
Inspector’s notes
Employees stated that some of the foods had been prepared at home (chicken at 78F in the prep table) with the volume and stated intent to serve to customers. Home cooked foods can NOT be brought in for sale.
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
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
No paper towels were at the handsink at the beginning of the inspection but some were placed at the sink immediately.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloths were not being kept in a sanitizer bucket.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test strips were available for checking the concentration of the sanitizer.
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, Aug 25, 2025 · Original Source