Routine
Jul 23, 2026
Official score: 92 · Understand this area’s scale
6 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
OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. INCLUDED BELOW IS A DIRECT LINK TO OBTAIN INFORMATION ON HOW TO BECOME A CERTIFIED FOOD PROTECTION MANAGER. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html PROVIDE AND POST CURRENT CERTIFICATION ON PREMISES
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed several boxes of food stored on floor of walk-in cooler and walk-in freezer. Store all food items off the floor.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Provide and keep an up-to-date employee illness log. See attachment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Correct the following: 1) Observed diced chicken on Coldwell unit at 49*F. This was placed in an ice bath and temp came down to 41*F in 10 minutes. 2) Observed several containers of hm, turkey and roast beef in lowboy under coldwell unit holding a temp of 50*F. All meats re-located to a working refrigerator.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following: 1) Observed Coldwell holding ambient temp of 49*F and lowboy underneath it holding an ambient temp of 50*F. Repair units so that they maintain an ambient temperature of 41*F or less. 2) Observed a build-up of ice around compressors in walk-in freezer. Remove ice build-up from freezer.
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 the physical facilities in good repair.
Inspector’s notes
Install a mop hanger over the mop sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Jul 23, 2026 · Original Source