Routine
May 18, 2026
Official score: 96 · 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
There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. A designated individual is Serv Safe certified, but has not yet registered with the State. Discussed with designated individual that they need to register with the State of Minnesota for the requirement to be completed. Provided link with emailed report to State of Minnesota Portal. Register with the State of Minnesota and post certificate obtained from the State in establishment for inspectors to verify during inspections to complete the requirement. 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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Applesauce that had been opened and placed into containers was observed cooling in the Left Front Prep Fridge with the cling film tightly covering the food at the time of inspection. Discussed with Person In Charge that foods need to be uncovered when they are cooling under refrigeration for most safe and rapid cooling. Person In Charge uncovered product to finish cooling. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid cooling.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent temperature indicator to check the hot water sanitizing temperature of the hot water dish machine at the time of inspection. Provide a means of measuring the hot water sanitizing rinse cycle to make sure that items reach 160F to indicate they are sanitized. Provide a maximum registering thermometer, temperature stickers, or another independent means of measuring the sanitizing rinse cycle and maintain on site 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 record from Minneapolis Health Department, May 18, 2026 · Original Source