Routine
Jun 3, 2026
Official score: 90 · Understand this area’s scale
5 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 certified Food Protection Manager C(FPM) at the time of inspection. Last CFPM had expired. Provide a new CFPM and post certificate in the establishment for inspectors to verify during inspections. Portal link for registering with the State of Minnesota provided below. Employ at least 1 CFPM for the establishment. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The high temperature dish machine was run over several cycles and did not reach the minimum sanitizing rinse temperature of 160F as indicated by the independent thermometer. Discussed with Kitchen Supervisor that the dishes need to be heated to 160F in order to be sanitized. Order repair on the dish machine so that it heats dishes to 160F. In the meantime, dishes can be run through the machine, but must then be sanitized in the 3 basin sink's sanitize sink with the quat sanitizer for 60 seconds before air drying. Once dish machine is repaired and heats dishes to 160F, dishes can be done using only the dish machine.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Turkey sandwiches (46F) and Milk (52F) in the Right Pass Thru Cooler were observed improperly cold holding at the time of inspection. The digital display showed an error type of message and a thermometer placed in the unit did not drop below 60F, Foods had been placed there before lunch, so they were moved to the Walk In Cooler to cool down. No other foods that required refrigeration were in the unit at the time. Order service or repair on Cooler if it is not keeping food cold at 41F or lower and do not store TCS foods in the unit until it is holding at 41F lower. Keep all cold TCS foods at 41F or lower at all times.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no means of measuring the high temperature dish machine's sanitizing rinse cycle that was independent from the machine. Either provide a maximum registering thermometer or temperature stickers that indicate that the rinse cycle has reached at least 160F. Maintain this device on site at all times to monitor the dish machine.
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
The Right Pass Thru Cooler was not holding foods at 41F or lower at the time of inspection, and the digital display indicated that something was not right with the unit. Service cooler and ensure that it is functioning according to manufacturer's instructions.
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 record from Minneapolis Health Department, Jun 3, 2026 · Original Source