Routine
Jul 14, 2026
Official score: 94 · 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
The facility did not have an MDH CFPM. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
The interior of the ice machine in the kitchen had a film build up. Dump ice then clean/sanitize the unit.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The facility could not locate their employee illness log. Attached is the illness log. Keep on-site and maintain.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The coffee cups are PE lined which are not recyclable or compostable. Replace with compostable coffee cups.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
The bar hand sink was missing paper towels at the time of the inspection. Stock.
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 14, 2026 · Original Source