Routine
Apr 4, 2025
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Establishment has installed a mop/service sink, however no plan review was done. Please complete the plan review process to ensure that the sink installed is ANSI certified and that plumbing permits were pulled to do the service to install the sink. Link to plan review provided in email to operator.
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
Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
Inspector’s notes
Observed the back door propped open during inspection and large gap between door frame and floor. Discussed installing a glass door or a door with a screen to keep pests out whilst being able to see if delivery drivers have arrived. Ensure doors are kept closed to prevent entry of pests, and ensure that there are no gaps when the door is closed.
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
Discontinue offering improperly labeled packaged food.
Inspector’s notes
Bulk packages of butter and crackers and cookies are being portioned into single stick and sleeves that are not labeled for individual sale. Discontinue parting out labelled packages and selling products that do not have labels on them.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, Apr 4, 2025 · Original Source