Routine
Apr 13, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hood baffles were observed soiled with excessive grease accumulations with some starting to drip down onto the equipment. Discussed with Person In Charge that hood baffles need to be cleaned more frequently to prevent such significant grease accumulations to reduce the risk of fire. Increase frequency of cleaning hood baffles and maintain clean to sight and touch.
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
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
A designated person has taken an approved course for becoming the Certified Food Protection Manager (CFPM), but has not yet registered with the State of Minnesota (MN). Provided link for applying to State of MN portal with emailed report. Complete application process, and once certificate is obtained from the State, post CFPM certificate in establishment for inspectors to verify during inspections.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
A food thermometer was available during the inspection but was not a thin tip thermometer that is required for temping raw animal products to make sure that they are fully cooked before serving. Provide and maintain thin tip thermometer on site at all times.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
Hand soap dispenser was empty at the front handwashing sink at the time of inspection. Notified Person In Charge who refilled the soap right away. Ensure soap is at each hand sink to encourage employees to wash hands regularly.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log available on site to track employee illness occurrences at the time of inspection. Inspector provided a copy of the illness log to the establishment with the emailed report. Print off employee illness log and keep on site and fill out with each employee illness occurrence.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Apr 13, 2026 · Original Source