Routine
Jul 21, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink in the kitchen area was observed to be obstructed by a warming unit that had been moved over to access an outlet that was scheduled for repair. Discussed with owner that handwash sinks need to be accessible at all times during operation for employees to wash hands. Owner had warming unit removed immediately. A colander was observed in the handwashing sink in the bar area at the time of inspection which can discourage employees from washing hands there and instead use it as a dump sink. Discussed with bar manager that handwash sinks need to be accessible at all times during operation for employees to wash hands. Keep handwashing sinks available at all times to encourage employees to wash hands frequently.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control was observed being used for housemade katsu sauces, barbecue sauces, and teriyaki sauces, garlic in oil and dairy butter at the time of inspection. Discussed with owner that written procedures must be completed and available on site for foods to be used under a Time as a Public Health Control (TPHC) plan. Provided template of TPHC plan for owner to complete and keep on site for review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
There was no known Certified Food Protection Manager (CFPM) designated for the establishment at the time of inspection. Provided links to CFPM information and portal for the designated CFPM to register. Once CFPM is registered with the State of Minnesota and their certificate is obtained, keep certificate available on site for inspectors to verify 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 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
There was no single use paper towelling available at the handwash station by the dishwashing area at the time of inspection. A supply of paper towels was provided immediately. Discussed with manager that handwash stations need to be stocked with paper towelling at all times so that employees are encouraged to wash hands frequently during operating hours. Maintain supply of single use towelling at handwash station 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 21, 2026 · Original Source