Routine
Sep 8, 2025
Official score: 92 · Understand this area’s scale
5 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
Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.
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 an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed chlorine solution in dish machine was testing at 0PPM.. Ensure chlorine sanitizer solution is at the proper concentration. PIC refilled the sanitizer and retested the machine at 100PPM.
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
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly strips over food prep area in the kitchen. Ensure they are replaced often and not over food preparation areas.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed ready-to-eat (RTE), Time/Temperature controlled for safety (TCS) foods throughout cold-holding units without date marks. Ensure foods RTE, TCS foods prepared on site or opened on site are marked with the date it is prepared. Discussed with PIC at time of inspection, emailed over date marking guidance.
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 wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no chlorine sanitizer test kit for dish machine and buckets. Ensure one is obtained.
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 record from Minneapolis Health Department, Sep 8, 2025 · Original Source