Follow-Up
Mar 4, 2026
Official score: 94 · Understand this area’s scale
9 recorded violations
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam containers to be used for takeout orders. Styrofoam is not recyclable and is not allowed under Green-to-Go rules. Make sure that all takeout containers are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure an employee gets a CFPM 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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed cardboard to be used as food racking. Remove cardboard. Make sure that non-food contact equipment is made of non-absorbent and easily cleanable materials.
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk containers of seasoning mix to not be labeled. Label all containers of food and food ingredients once removed from their original packaging.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the fryers to be soiled. Clean and keep physical facilities clean.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing sink to be blocked by a chair. Observed a water bottle to be kept in the handwashing sink. The chair and water bottle were moved during inspection. Make sure that the handwashing sink is accessible and only used for handwashing.
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 all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood filters to be soiled. Clean and keep hood filters clean.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting board at the prep table to be discolored and soiled. Replace. Make sure the cutting boards and all food contact equipment is kept clean to sight and touch.
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
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no vomit/diarrhea clean-up procedure at the deli. A procedure will be included in this report. Print and keep a vomit/diarrhea clean-up procedure at the deli.
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, Mar 4, 2026 · Original Source