Routine
Apr 22, 2025
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
There was no hot water at handwashing sink at the time of inspection. Because facility is not in use, the hot water to the hand sink has been turned off. Provide hot water temperature at least 100F and no greater than 130F.
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
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hoods were observed soiled at the time of inspection. Since facility is not currently in use, clean hood baffles and also employ a professional company to do a full cleaning of the exhaust hoods before operating. Ensure sticker from company is provided on hoods or provide invoice to inspector at time of inspection.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no sanitizer test kit located on site. Facility is not in operation, so before opening, provide a sanitizer and corresponding test kit for sanitizing food equipment and food contact surfaces.
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
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
There was no chemical sanitizer on site at the time of inspection. Since the facility is not currently operating, provide chemical sanitizer for the 3 basin sink set up before resuming operation.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
Handwash sink did not have soap at time of inspection because facility is not currently operating. Provide soap at hand sink and keep supply stocked at all times before resuming operation.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There was no single use towelling available at the handwash sink because the facility is not currently operating. Before resuming operation, provide supply of paper towels at handwashing sink and maintain stocked during operation.
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
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
Provide a CFPM (Certified Food Protection Manager) for the facility. Facility is not currently operating, so once facility resumes business, provide a CFPM registered with the State of Minnesota (MN). Provided link with CFPM information with emailed report to operator.
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
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Facility is not in operation at this time. Before opening, provide a thin tipped thermometer for measuring temperatures of thin meats and other foods and maintain it on site 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, Apr 22, 2025 · Original Source