Routine
Sep 9, 2026
Official score: 100 · Understand this area’s scale
4 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
No employee has taken a food safety class and obtained a CFPM certificate from MDH. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information about classes and certifications.
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
Develop an effective date marking system and disclose the system to the regulatory authority upon request.
Inspector’s notes
Several of the foods in the walk in cooler were not datemarked. If a product is being kept for more than 24 hours, it needs to marked with a date so that it can be discarded after 7 days.
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
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Some of the lights in the downstairs storage area were out and needs to be replaced.
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 wording
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
The lights in the downstairs were missing covers. Be sure that lights have covers in the event that they would be broken and cause shards of glass to potentially contaminate food or food containers or food prep areas.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Sep 9, 2026 · Original Source