Routine
Nov 17, 2025
Official score: 74 · Understand this area’s scale
12 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
Establishment had no State Certified Food Protection Manager. Obtain a CFPM and post a copy of certificate in a conspicuous location.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed potato salad in Display Case at 72*F. Maintain all cold TCS foods at 41*F or less.
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
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
In the hot food display case observed chicken breasts at 115*F and chicken wings at 99*F. Maintain all hot TCS foods at 135*F or higher. Note: Both chicken items removed from service and reheated to 165*F
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Establishment does not have an employee illness log. Provide and maintain an up-to-date employee illness log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following equipment: 1) The undercounter dishmachine in back room was not working. Repair unit so that it works properly. 2) The large dishmachine in 7th floor banquet kitchen was not dispensing any chlorine during final rinse cycle. Repair dishmachine so that it operates correctly,
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
When drying, invert mop in mop sink with mophead facing the bottom of mop sink.
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
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Correct the following: The dishmachine in the banquet kitchen was not dispensing any chlorine during the final rinse cycle of dishmachinne. Repair dishmachine so that sanitizer is dispensed during rinse cycle.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.
Inspector’s notes
The sanitizer dispenser at banquet kitchen 3-comp sink was not dispensing any sink and surface sanitizer into sink compartment. Repair the sanitizer dispenser.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
In banquet kitchen walk-in coolers on 7th floor observed outdated foods prepared more than 7 days still in use. Discard TCS foods prepared or opened for more than 7 days. Outdated food discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Observed the dishmachine hot water running at 80*F during wash and final rinse cycles far below the required temperatures listed on the machine data plate. Repair dishmachine so that the data plate hot water requirement are met. Until repaired use 3-comp sink with sanitizer instead.
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 the plumbing system in good repair.
Inspector’s notes
Chef reported that employee restrooms on 7th floor by banquet kitchens are out of order. Toilets won't flush. Repair plumbing so that toilets are returned to good working order.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food being stored on milk crates in Banquet Kitchen walk-in coolers. Discontinue this practice.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Nov 17, 2025 · Original Source