Routine
Jul 8, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Certified Food Protection Manager (CFPM) certificate was not posted at the time of inspection. Post CFPM certificate where it can be reviewed during inspections.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Whole Milk (51F), Heavy Cream (52F) and Skim Milk (50F) were observed improperly cold holding in the Coca Cola Cooler at the time of inspection. Discussed with Manager that foods need to be kept at 41F or colder at all times. Internal thermometer of cooler measured 50F at the time. It was not known when the milk and cream went above 41F, so operator opted to discard cream and milk and reorder. Chef ordered the cooler not to be used for foods that needed to be kept cold and to use an alternative cooler for those foods. Maintain all cold TCS foods at 41F or lower at all times.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The Coca Cola Cooler was not properly holding cold TCS foods at 41F or lower at the time of inspection. Internal thermometer showed a temperature of 50F at the time of inspection. All cold TCS foods were removed from the cooler and discarded. Manager ordered service of cooler during inspection and an alternative cooler was designated to hold cold products until cooler was repaired. Repair cooler or replace if it cannot be repaired.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sinks by the dishwashing area and in the prep area were observed obstructed by carts with dirty dishes/equipment on them at the time of inspection. Discussed with Manager that handwash sinks need to remain unblocked at all times so that employees are encouraged to wash hands at any time. Carts were moved away from hand sinks immediately. Keep handwash sinks accessible for handwashing at all times.
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 8, 2026 · Original Source