Routine
Jul 17, 2026
Official score: 86 · Understand this area’s scale
5 recorded violations
Official 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
Food truck voluntarily closed down due to no working handwash sink. During conversation, operator indicated that the current CFPM license is expired. Recertify the Certified Food Protection Manager.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Inspection not completed due to no functioning handwash sink on truck at time of inspection, truck stopped service.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food employees must keep hands and exposed portions of arms clean.
Inspector’s notes
At time of inspection there was no available handwash sink for employees to use. Food employees must keep hands clean to sell food. Operator voluntarily closed and inspection was not completed. Repair water line and handwash sink to continue service.
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
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
At time of inspection there was no available handwash sink for employees to use. Operator indicated they would go into a nearby building to wash their hands down the street. Handwash sinks must be in close proximity to the required areas, in this case the food truck. Operator voluntarily closed and inspection was not completed. Repair water line and handwash sink to continue service.
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
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
At time of inspection there was no available handwash sink for employees to use. Operator indicated that gloves were used to prevent barehand contact, however there was no working handwash to use when switching gloves. Food employees must keep hands clean and properly washed to sell food. Operator voluntarily closed and inspection was not completed. Repair water line and handwash sink to continue service.
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 record from Minneapolis Health Department, Jul 17, 2026 · Original Source