Routine
Jul 9, 2026
Official score: 96 · Understand this area’s scale
3 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 currently is no MDH CFPM for the restaurant although several employees have taken a ServSafe class. After taking a food safety class, the student needs to submit a copy of the certificate within 6 months to MDH with an application and fee. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.
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
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
A large amount of chicken was thawing in one of two side by side sinks but not under running water that would be removing surface bacteria and draining it away. Instead it next to a sink of cooling broth in containers set in ice. These containers could potentially become contaminated with raw chicken juices from the other sink. Perform these tasks separately and with running water in the thawing sink.
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
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
The beef bones broth being hot held on the stove was only at 107F. It had been turned down because it was too hot. It was immediately turned back up. Maintain at 135F or higher.
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, Jul 9, 2026 · Original Source