Follow-Up
Dec 23, 2025
Official score: 98 · Understand this area’s scale
8 recorded violations
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk food containers beside 3-comp sink not labeled. Label bulk food bins with contents.
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 non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed a build-up of mold and old food debris on walk-in cooler shelving. Clean shelving and maintain shelving in a clean condition.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed cookline 2-door lowboy unit holding an ambient temperature of 50*F- 54*F. Have unit serviced so that it maintains a temperature of 41*F or less. Note: At time of inspection no TCS foods were being stored in cooler.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Mop up standing water in back prep area from spill that occurred earlier today.
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
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
Observed bulk food storage bins stored underneath 3-comp sink drainboard. Do not store bulk food under 3-comp sink due to risk of splash contamination.
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 wording
Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
Inspector’s notes
Stainless steel scrubbies are being used on the cook line to scrub woks etc. Discontinue this practice. It is okay to use metal scrubbies at 3-comp 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
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 kitchen hand sink. Provide and maintain paper towels in hand sink at all times. This was corrected by manager.
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
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 does not have a CFPM. There was an ownership change and the posted CFPM certificate is the old owner's. Also it expired March 2025. Obtain a CFPM for the establishment and post 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 record from Minneapolis Health Department, Dec 23, 2025 · Original Source