Routine
Oct 29, 2025
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no hand washing signs posted in bathrooms used by employees. Provide and post applicable hand washing signage in the men's, women's and unisex bathrooms.
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
Have a covered trash can in toilet rooms.
Inspector’s notes
Observed covered garbage cans to be missing in the men's, women's and unisex bathrooms. Provide and maintain covered garbage cans in all bathrooms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed various containers of chemicals to be stored on shelving above paper towels, napkins and toilet paper. Relocate chemical containers to a lower shelf below all single service items.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed no food thermometer available in kitchen. Provide and maintain a food thermometer on site.
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
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 state of MN certified food protection manager for establishment. Information can be found at the below website: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon receiving, post the 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 wording
Provide nonabsorbent floor, wall, and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, all servicing areas, and areas subject to flushing or spray cleaning methods.
Inspector’s notes
Observed underside of front bar area to have an exposed wood surface. This was noted during a recent final plan review inspection. Install FRP or epoxy paint to referenced surface in bar area to ensure there is a smooth and easily cleanable surface.
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, Oct 29, 2025 · Original Source