Routine
Feb 13, 2026
Official score: 96 · Understand this area’s scale
10 recorded violations
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
THE WOOD FLOOR IN THE COFFEE SHOP IS NOT APPROVED. PROVIDE AN APPROVED FLOOR. THIS SHOULD BE DONE AS PART OF A FOOD PLAN REVIEW FOR THE COFFEE SHOP.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
IN THE COFFEE SHOP, NUMEROUS EQUIPMENT SURFACES OF MADE OF WOOD AND DO NOT MEET THE ABOVE REQUIREMENT. REPLACE THE EQUIPMENT TO MEET FOOD SERVICE STANDARDS. THIS SHOULD BE DONE AS PART OF THE FOOD PLAN REVIEW FOR THE COFFEE AREA.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
COFFEE SHOP AREA STILL HAS NON-ANSI CERTIFIED EQUIPMENT IN PLACE. SEE REPLACE THESE PIECES OF EQUIPMENT. THIS SHOULD BE DONE AS PART OF THE FOOD PLAN REVIEW FOR THE COFFEE AREA.
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
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
IN THE COFFEE SHOP, NUMEROUS PROBLEMS INDICATE THE SPACE MAY HAVE BEEN BUILT OUT WITHOUT A FOOD PLAN REVIEW. ACCORDING TO EMPLOYEE ON SITE, THERE ARE NEW PLANS IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A 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
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 CERTIFICATE AVAILABLE. SEARCHED FOR SASHA ELAVSAY IN CFPM DATABASE, BUT THERE WERE NO RESULTS. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST CERTIFICATE ON SITE. YOU CAN FIND MORE INFORMATION AT 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
Have a test kit for the type of sanitizer used.
Inspector’s notes
THERE WERE NO CHLORINE TEST STRIPS ON SITE. PROVIDE A TEST KIT FOR THE TYPE OF SANITIZER USED (CHLORINE).
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED BLACK PLASTIC TO GO CONTAINERS ON SITE. BLACK PLASTIC IS NOT CONSIDERED RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE BLACK PLASTIC WITH CONTAINERS THAT ARE RECYCLABLE, COMPOSTABLE OR REUSABLE. SENDING MORE INFORMATION WITH REPORT.
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 WET MOPS SITTING IN MOP BUCKET. HANG MOPS TO DRY AFTER EACH USE.
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
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
OBSERVED BOXES WITH SINGLE SERVICE ARTICLES STORED ON THE FLOOR. STORE SINGLE SERVICE ITEMS IN A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.
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
Have a covered trash can in toilet rooms.
Inspector’s notes
THERE WAS NO COVERED TRASH CAN AVAILABLE IN REST ROOM. PROVIDE.
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, Feb 13, 2026 · Original Source