Routine
Nov 6, 2025
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
3 Basin Sink quat sanitizer in the bar area did not have a test kit corresponding to the sanitizer. Provide a quat sanitizer test kit and maintain it in the bar area to ensure that sanitizer is used within safe and effective range at all times.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Date marking system is set by a computer program sticker system with a use by date. The system currently calculates date marks to be used for 8 days. Discussed with Chef that date marking system counts the day the item is prepared as day one. Adjust the date marking program so that foods are used within 7 days as required by food code. Reprogram system and retrain staff to use foods within 7 days of preparation.
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
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
Melted butter was measured at 98F at the time of inspection on the stovetop. Discussed with Chef that butter is required to be refrigerated at 41F or below or hot held at 135F or higher because it is a TCS food. Chef removed remainder of melted butter from stovetop and discarded. Retrain staff to hot hold butter and other items at 135F or hotter to keep safe.
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
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
There is no Certified Food Protection (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Two individuals have taken a course and passed it, so link was provided with emailed report for the designated CFPM to register with the State of Minnesota. Once Certificate is obtained, keep on site and have available for inspectors to verify during inspections.
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, Nov 6, 2025 · Original Source