Routine
Feb 25, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee illness log or tracking method available at the time of inspection. Will provide Employee Illness log with emailed report. Ensure that Employee illness log is accessible and available during inspections for inspectors to review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Certified Food Protection Manager (CFPM) certification was observed expired at the time of inspection. Looked CFPM up in the state of Minnesota Registry and found that the designated CFPM certification was current. Obtain updated copy of CFPM certificate from the State of Minnesota and post in establishment. Keep posted certificate updated 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cut Chicken Breast was observed improperly cold holding in the Line 2 Cooler at 48F and 46F at the time of inspection. Containers of the cut chicken were observed stacked above the fill line of the cooler with the cooler lid open at the time of inspection. Discussed with Person In Charge that the foods should not be stacked above the fill line because they are more likely to be improperly cold held above 41F. Retrain staff to store extra products in the lower part of the cooler where they are able to be kept cold and then move some of the product to the upper when needed. Maintain all cold TCS foods at 41F or below at all times.
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, Feb 25, 2025 · Original Source