Routine
Jul 30, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
I observed no illness log on site. Keep a log to record employee illness symptoms and have it available upon request.
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 license must be posted where it can be easily seen.
Inspector’s notes
Observed an expired business license on site, with an expiration date in 2019. Keep business license up to date, where it can be easily accessed upon request.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
I observed no CFPM certificate on site. Keep certificate where it can be easily accessed upon request.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no sign posted to remind employees to wash their hands. Post a sign to remind employees to wash their hands.
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
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Employee discussed planning on using drink cup as an ice scoop, had them find a scooper with a handle to eliminate contact with ice. All food scooping equipment must have a handle to eliminate contact with product.
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 record from Minneapolis Health Department, Jul 30, 2026 · Original Source