Routine
Aug 19, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
The hotel's banquette staging kitchen does not have approved walls (drywall), floors (VCT), and ceiling panels (non-washable) . Informed the MODs they MUST either install approved walls (FRP, etc.), flooring (quarry tile, etc.), and ceiling panels (ACT, etc.) banquette staging kitchen within a year.
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
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
The hotel's banquet team did not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). The MODs stated they have passed the servsafe course but did not know they have to apply for an MDH certificate. Informed the MODs to ensure they apply for and obtain an MDH issued CFPM corticate as soon as possible.
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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The banquet team did not have a food thermometer at the time of this inspection. Informed the managers on duty (MODs) to ensure they have and use appropriate food thermometer to monitor proper food temps
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 irreversible registering temperature indicator to measure utensil surface temperature for the hot water mechanical warewashing. Informed the MODs to ensure they have and use an appropriate thermometer or test strip to manually monitor the internal hot water temp of 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 record from Minneapolis Health Department, Aug 19, 2025 · Original Source