Routine
Aug 3, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Copy of the establishment’s business license certificate was not posted or available for review at the cart. Informed the owner and the MOD that they must ensure a copy of the business license certificate is posted or readily available at the cart for review upon request 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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Copy of the establishment’s Minnesota Department of Health (MDH) certified food protection manager (CFPM) certificate was not posted or available for review at the cart. Informed the owner and the MOD that they must ensure a copy of their MDH-issued CFPM certificate is posted or readily available at the cart for review upon request 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
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
The establishment is using a portable, non-mechanical Styrofoam cooler with dry ice to keep hot dogs in a frozen state. I informed the owner and the MOD that they must use a mechanical refrigerator that is ANSI/NSF-certified (or an equivalent unit) and built into the cart.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed establishment using customized heating and hot-holding equipment that is not ANSI/NSF-certified or equivalent. I informed the owner and the MOD that they must use heating and hot-holding equipment that is ANSI/NSF-certified (or an equivalent unit) and built into the cart.
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
Water under pressure must be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
Inspector’s notes
Observed that the handwashing equipment in the food cart did not have hot water or sufficient water pressure. Informed the owner and the MOD that they must ensure the handwashing station on the cart provides warm water and adequate pressure to meet handwashing requirements.
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
Provide handwashing devices with running water that is supplied either by gravity or under pressure through a faucet, and is at a temperature that is between 70 degrees F (21 degrees C) and 110 degrees F (43.5 degrees C) and a supply of hand soap, and individual disposable towels for the special event stand.
Inspector’s notes
Observed that the handwashing equipment in the food cart did not have hot water or sufficient water pressure. Informed the owner and the MOD that they must ensure the handwashing station on the cart provides warm water and adequate pressure to meet handwashing requirements.
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, Aug 3, 2026 · Original Source