Routine
Dec 12, 2025
Official score: 94 · Understand this area’s scale
4 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
NO STATE CFPM. EMPLOY 1 FULL TIME STATE CFPM.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HANDWASHING SIGNAGE MISSING AT HANDSINK. POST HANDWASHING SIGNAGE REMINDING EMPLOYEES TO WASH HANDS BEFORE RETURNING TO WORK.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR DISH MACHINE. OBTAIN T-STICKERS, T-STICKS, LOLLYPOP THERMOMTER, OR DISH PLATE FOR MEASURING TEMPERATURE OF RINSE CYCLE OF 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
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
DISH MACHINE RACK TEMPERATURE MEASURED 153 DEGREES F. IT SHOULD BE A MINIMUM OF 160 DEGREES F. CALL FOR SERVICE OF UNIT.
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 12, 2025 · Original Source