Routine
Oct 3, 2025
Official score: 100 · Understand this area’s scale
6 recorded violations
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
OBSERVED TONGS HANGING ON OVEN HANDLE. TONGS CAN BE CONTAMINATED WHEN STORED IN THIS MANNER BY RUBBING AGAINST EMPLOYEE CLOTHES. STORE TONGS IN A CLEAN AND DRY LOCATION. PERSON IN CHARGE MOVED TONGS AT TIME OF INSPECTION.
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
SOMEONE HAD TAKEN A FOOD SAFETY CLASS, BUT THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. PLEASE VISIT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html FOR MORE INFORMATION. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAINED AN APPROVED CFPM CERTIFICATE. POST CERTIFICATE IN A VISIBLE LOCATION ONCE IT HAS BEEN OBTAINED.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED BAGS OF BREAD STORED ON GROUND IN KITCHEN AREA. PERSON IN CHARGE MOVED BREAD AT TIME OF INSPECTION. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
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
OBSERVED SHELVES NEAR GRILL WITH PEELING CONTACT PAPER. SHELVES MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR OR REPLACE THE SHELVES SO THEY ARE SMOOTH, NONABSORBANT AND EASILY CLEANABLE.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED A SPILL IN BOTTOM OF FREEZER. CLEAN AND MAINTAIN CLEAN FREEZER.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED SHELVES MISSING IN FREEZER WHICH LED TO DIFFICULTY ORGANIZING FOOD PROPERLY AND EXCESSIVE FOOD STACKING. SURFACES ARE NO LONGER EASILY CLEANABLE AND FOOD ORGANIZATION IS NOT MAINTAINED. REPAIR UNIT TO ENSURE IT IS IN GOOD REPAIR AND ALLOW FOOD TO BE STORED IN A PROTECTED MANNER.
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 record from Minneapolis Health Department, Oct 3, 2025 · Original Source