Routine
Jul 9, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted. Note: Post the current license as required
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
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
The back wall interior and the bottom of the reach-in unit mildly soiled and had rusty condition. Note: Clean
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
No state of Minnesota health department certified food protection manager for the facility. Note: At least one employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The Mini Refrigerators found in use in 6 classrooms are household refrigerators. Note: Replace them. Note: All equipment used in the food service facility need to be of commercial grade, NSF and equivalent approved.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee's illness log observed onsite. Note: Maintain employees' illness log to record and keep track of employee illness. Note: For details, please see the template sent with the report
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, Jul 9, 2026 · Original Source