Follow-Up
Oct 8, 2025
Official score: 98 · Understand this area’s scale
3 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
Designated individuals from the facility had taken a food safety course, but had not registered with the State of Minnesota at the time of inspection. Provided link to the Certified Food Protection Manager (CFPM) portal in prior email where CFPM can register and obtain their certificate. Once certificate is obtained, post in facility where inspectors can verify it during inspections. Maintain CFPM current at all times.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Packages of avocado guacamole were observed cooling in the Walk In Cooler stacked on top of each other at the time of inspection. Discussed with Chef that foods that have been prepped hot or at room temperature should be cooled to 41F or below using rapid cooling methods, such as spreading out the product containers in thin layers on the shelf. Retrain staff to use rapid cooling methods to cool food products.
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
In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
Liquor room floor/wall juncture was observed not coved at the time of inspection. Provide base coving to all areas where food and drinks are stored.
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 record from Minneapolis Health Department, Oct 8, 2025 · Original Source