Routine
Aug 4, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
The base coving near the door had fallen off. Replace base coving.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Have a covered trash can in toilet rooms.
Inspector’s notes
There was no covered trash available in toilet room. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
There was no Certified Food Protection Manager (CFPM) certificate available. Searched for Angel Marcatoma in CFPM database and there were no results. Ensure at least one person employed at establishment has obtained CFPM certificate and post it in a visible location.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no sign at handwashing sink in prep area informing employees to wash their hands. Post sign.
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
Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
Inspector’s notes
Observed employee jacket on 3 compartment sink. Provide lockers or other areas away from food preparation or dish washing areas to store employee clothing or personal items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed mops leaning against wall with mop head above the handle. Hang mops to dry in a way that does not contaminate walls, and with the head below the handle to avoid contamination of handle.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed large portion of beef at room temperature at 62*F on inside and 70*F on the outside. According to person in charge, they had meant to put it in a cold holding unit, but it had been left out at room temperature. Instructed person in charge to discard meat. All cold, temperature control for safety foods must be held at 41*F or below.
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, Aug 4, 2026 · Original Source