Routine
Jul 13, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The walk-in freezer has a significant buildup of ice in and around the condensate vent. Repair the unit to the manufacturer's intended working condition.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Flooring inside the walk-in freezer has a build up of ice on it. Clean and maintain the unit clean.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Tubs of ice cream were stored directly beneath a significant ice dam, leaking ice and non-potable water onto the ice cream containers. This contamination is compromising the safety of the ice cream itself. Prevent the contamination of food in storage.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available on site during the inspection. Obtain an employee illness log, utilize it to record employee illness, and ensure that all shift leaders know how to use it and where to find it. A sample log is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 is a Serv-Safe certificate on site, but there was no staff member who held a state of MN certified food manager certificate. Ensure that at least one staff member holds this certificate and it's posted within the facility.
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
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Inspector’s notes
Single-use sample ice cream spoons were stored in a cup with the handles next to the lip-contact side in multiple directions. Sort these spoons so they are all in one direction to prevent contamination of the food contact surface.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Jul 13, 2026 · Original Source