Routine
Aug 4, 2026
Official score: 96 · Understand this area’s scale
4 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
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 employee 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 and dish washing areas to store employee 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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed large portion of beef on counter at 62*F on the inside and 70*F on the outside. According to person in charge, employee had meant to put it in a cold holding unit, but it had been forgotten about. Instructed person in charge to discard meat. All cold, temperature control for safety foods should 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