Follow-Up
Mar 23, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
There are large pans being used in food preparation tasks that the 3 basin sink is not able to submerge at least half of the pan in the sink basin due to the size of the pans. Discussed with Person In Charge that to adequately sanitize all dishes, they must fit in the sink and/or be able to be fit halfway into the sink basin. Choose 1 of the following options moving forward: 1. Reduce the size of pans being used on site 2. Install a larger 3 basin sink to accommodate the largest pans used in the establishment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial 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 was no individual that was certified as a Certified Food Protection Manager (CFPM) at the time of the inspection. Provided information on CFP requirements with Welcome Packet that was provided during inspection and will provide link to CFPM portal for designated individual to register as a CFPM when they complete an approved course. Provide one CFPM for the establishment to supervise daily food preparation activities. Once CFPM certification is obtained through the State of Minnesota, post certificate in establishment for inspectors to verify during inspections. Maintain CFPM current 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 wording
Keep the physical facilities in good repair.
Inspector’s notes
The plumbing beneath the handwashing sink and the 3 basin sink was observed missing pipe collars between the pipe and wall, leaving holes. Seal these holes between the plumbing pipes and the walls with pipe collars to prevent pests from getting in between the walls or coming into the establishment through this avenue.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial 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
Ground beef was observed holding out on the counter top at 69F at the time of inspection. It was found that this food is cooked on site and then cooled to room temperature before being used as an ingredient in sambusas. Discussed with owner that foods cooked on site should be cooled down in the coolers before being used as an ingredient in a food that is going to be cooled if the food is not going to be prepared quickly. Instructed staff to place ground beef into the cooler to cool to 41F or lower. Retrain staff to maintain food hot or fully cool, and to keep foods out of the danger zone above 41F and below 135F as much as possible when preparing foods.
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, Mar 23, 2026 · Original Source