Routine
Sep 26, 2025
Official score: 100 · Understand this area’s scale
3 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
Establishment does not have an up to date CFPM. Owner's CFPM Certificate expired 4/19/25. Renew your state certified food manager certificate.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the front counter prep area 1-door lowboy holding an ambient temperature of 45*F. Lower thermostat or have unit serviced so that it maintains a temperature of 41*F or less.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
There were no sanitizer buckets out for storage of wet wiping cloths. Maintain sanitizer bucket with sanitizer to store wet wiping cloths between uses.
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 record from Minneapolis Health Department, Sep 26, 2025 · Original Source