Routine
Oct 29, 2025
Official score: 100 · Understand this area’s scale
6 recorded violations
Official 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
NO ONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. ENSURE AT LEAST ONE PERSON HAS OBTAINED CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
OBSERVED DRIED FOOD DEBRIS INSIDE MICROWAVE. CLEAN MICROWAVE AT LEAST EVERY 24 HOURS.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
ICE MACHINE WAS NOT IN OPERATION. REPAIR ICE MACHINE OR REMOVE FROM ESTABLISHMENT.
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 all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED WALLS BEHIND HOT HOLDING EQUIPMENT WITH DRIED FOOD DEBRIS. OBSERVED DIRTY FLOORS UNDER EQUIPMENT. CLEAN AND MAINTAIN 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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED DOORS OF EQUIPMENT AND HANDLES OF EQUIPMENT WITH DRIED FOOD DEBRIS. OBSERVED INSIDE OF COOLERS WITH DRIED FOOD DEBRIS. OBSERVED DEBRIS ON AND NEAR DUMP SINK. CLEAN AND MAINTAIN CLEAN ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
OBSERVED UNCOVERED GELATO IN FREEZER. COVER GELATO TO PREVENT CROSS-CONTAMINATION.
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, Oct 29, 2025 · Original Source