Follow-Up
Sep 15, 2026
Official score: 86 · Understand this area’s scale
8 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post the Certified Food Protection Manager certificate.
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 license so it is conspicuous to consumers.
Inspector’s notes
Business license not posted. Post.
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 and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
Commercially smoked salmon is served. Provide records from the supplier providing that it is fully cooked or an aquaculture letter as specified above.
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
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Multiple sauces that require refrigeration are not being maintained at 41 degrees or less in prep refrigeration unit due to frequent use/removal of pan with mayo-based sauces from refrigeration. Per operator, TPHC is not feasible. You must keep mayo-based sauces at or below 41 degrees and store in refrigeration unit. Provide sufficient refrigeration for sauces.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed multiple mayo-based sauces above 41 degrees stored in prep cooler. Sauces must be kept at or below 41 degrees in refrigerator.
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
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Smoked Salmon BLT is on the menu without a consumer advisory. Include advisory (unless you provide documentation confirming from the supplier providing that it is fully cooked). Full example: *This item is served undercooked. Consuming undercooked seafood may increase your risk of foodborne illness. Include updates on in house and online menu
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 hand soap at all handwashing sinks.
Inspector’s notes
Missing soap at one of the hand sinks in kitchen. Instructed to stock. Per staff, a hand soap dispenser is coming tomorrow.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed saran wrap on top of one of the hand sinks in kitchen. Instructed to relocate. Corrected on site. Keep hand sink accessible at all times and find a new permanent position for the saran wrap.
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, Sep 15, 2026 · Original Source