Routine
May 14, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Observed no handwashing sink in the food service area in the gymnasium. If lunch service is going to be performed in this location, install a handwashing sink to allow staff to wash their hands before serving. In the kitchen area, a stool was observed in front of the handwashing sink. This is a barrier to employees washing hands. Remove stool and keep handwashing sink clear for handwashing at all times.
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
At the time of inspection, there was no current Certified Food Protection Manager (CFPM) registered with the State of Minnesota. A ServSafe Certificate was posted in the establishment, but the designated CFPM needs to apply to the State of Minnesota to register as a CFPM. Once certificate is obtained, post in establishment for inspectors to verify during inspections. 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
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before installing the handwashing sink in the food service area, apply to the City of Minneapolis for a plumbing permit. Apply here: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Utensils were being washed with soap and water in the 3 basin sink but not sanitized. Worked with Person In Charge to set up a sanitize basin for staff to wash, rinse and sanitize the utensils kept on site and reused. Make sure to wash, rinse and sanitize all multi-use equipment in the 3 basin sink setup and use the sanitizer on site.
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, May 14, 2026 · Original Source