Routine
Sep 15, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed household bleach to be used as a sanitizer in the 3-compartment sink. Person-in-Charge was instructed to use bleach that is marked for food-contact surfaces. Make sure approved sanitizers are used for food contact surfaces.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial 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 not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed there to be no handwashing sign at the kitchen handwashing sink. A handwashing sign will be included in this report. Post a handwashing sign at each handwashing sink used by employees.
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
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed a heavy presence of fruit flies in the kitchen area. Facility has professional pest control provider (service conducted quarterly). Provide adequate pest control for fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed significant ice build-up in the chest freezer. Empty and defrost. Keep all equipment in good repair.
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
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Observed there to be no mechanical thermometer located inside the stand-up cooler. Provide a mechanical thermometer to monitor equipment air temperature.
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, Sep 15, 2026 · Original Source