Routine
Jul 26, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Main handwashing sink in the kitchen area was observed obstructed by a food preparation cart at the time of inspection. Executive Chef immediately removed the cart so that staff could get to the sink to wash hands. Keep handwash sink accessible for handwashing at all times during operation.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log available to track illness reporting for food employees. Provided an employee illness log with emailed report. Use employee illness log to track when food employees call in sick to ensure that they are not coming into work sick. Keep log up to date and filled out with each employee illness report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Data plate for the high temperature dish machine was observed heavily discolored and difficult to read. Replace manufacturer data plate so that it is easy to read. Maintain data plate and replace when it is damaged or no longer readable.
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
Facility does not have a current Certified Food Protection Manager (CFPM) that is registered with the State of Minnesota (MN). There are two individuals who have taken a food safety course, but neither have registered with the State of Minnesota to be a CFPM. Follow link here to more information for State of Minnesota CFPM: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a designated individual is registered with the State of MN as a CFPM and maintain at all times.
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 record from Minneapolis Health Department, Jul 26, 2025 · Original Source