Routine
Nov 3, 2025
Official score: 92 · 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
Currently there is no Certified Food Manager. To find a class and learn more about becoming a CFPM, visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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
The business license must be posted where it can be easily seen.
Inspector’s notes
Post a copy of the Food License in the facility.
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
Test strips are needed for checking the concentration of the bleach in the 3 compartment sink. Some were given to the operator but some should be ordered.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
An employee illness log was not being used. One was given to the operator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Hand soap was missing from the hand sink. Some was found and 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 record from Minneapolis Health Department, Nov 3, 2025 · Original Source