Routine
Sep 28, 2026
Official score: 82 · Understand This Area’s Scale
15 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
At time of inspection facility did not have a CFPM on site. Obtain and post a copy of CFPM certificate as required. Note: Looked up manager's name in State site but it was not present.
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 lowboy #2 holding an ambient temperature of 55*F. Turn down thermostat or have unit repaired so that it maintains a temperature of 41*F or less.
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 plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s Notes
Observed the hand sink near 3-comp sink was in need of detail cleaning.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed metal covers and lids from front line Coldwell and lowboy units being washed in front counter hand wash sink. Discontinue this procedure. Only hands are to be washed in hand sink. Note: Coldwell and lowboy inserts and lids are to be properly washed in 3-compartment 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
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed mac and cheese being held at 120*F in steamtable. TCS hot foods to be held at 135*F or higher.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
At time of inspection there was no employee illness log. Obtain and keep up-to-date an employee illness log. See attachment as an example of an employee illness log.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
At the front service area observed numerous live drain flies by dipper well, cabinets above dipper well and around steam table, topping table and in dishroom. Work with pest control company to abate the drain fly problem.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s Notes
Upon entering restaurant observed packages of frozen food being defrosted in standing water. Defrost frozen foods by one of the above listed methods. Note: This was corrected by manager.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed sliced tomatoes in lowboy #2 at 50*F, and diced chicken at 44*F in Coldwell to the left of oven; observed sliced tomatoes at Coldwell by oven. Maintain all cold TCS foods at 41*F or less.
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
Keep the plumbing system in good repair.
Inspector’s Notes
Correct the following: 1) Replace the missing floor drain cover beside the 3-compartment sink. 2) Repair plumbing at ice cream station dipper well so that dipper well works.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed that the dipper well by ice cream machine was really filthy. Clean and maintain dipper well 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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Clean the following equipment: Clean build-up of food debris on Coldwell unit next to oven; at cookline clean build-up of food debris on sides of lowboys; clean all front service area counters, prep tables and refrigerators.
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 all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed a heavy dust build-up around hood vent. Clean vent and maintain 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
Keep the physical facilities in good repair.
Inspector’s Notes
Repair damaged wall at front counter area behind Coldwell unit. Wall to be smooth, washable and in good condition.
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 Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Clean cookline / front counter floors under and behind lowboys, Coldwell units, prep tables and counters. Clean floors around and under 3-comp sink.
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, Sep 28, 2026 · Original Source