Routine
Jul 17, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Establishment business license could not be located. Obtain and post business license 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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Observed the left 2-door Upright Cooler holding an ambient temperature of 51-54*F. Have unit serviced so that it maintains a temperature of 41*F or less. 2) At the front counter the 2-door lowboy under the coffee machine the door fell off when opened. Repair door so that it does not fall off it's hinges when opened.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels at front counter hand was sink. Provide and maintain paper towels at this hand sink.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a valid State Certified Food Manager Certificate. The certificate posted expired 3/13/25.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Date mark opened containers of TCS foods in reach-in refrigerators.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Correct the following: 1) At front counter the sanitizer bucket did not contain any sanitizer. Maintain the proper amount of sanitizer in the bucket. Quat 200 - 400 PPM; bleach 50-200 PPM. 2) In back prep area observed wet wiping cloths laying on prep tables. Store wet wiping cloths in sanitizer bucket between uses.
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, Jul 17, 2026 · Original Source