Routine
Nov 20, 2025
Official score: 94 · Understand this area’s scale
5 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
Unable to verify if there is a State certified CFPM. Ensure at least one full time employee has received the CFPM from the State and post certificate.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Operator uses quat based sanitizer but only had chlorine test strips available on site. Ensure you have a test kit for each type of sanitizer used on site.
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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed spray bottle with cleaning solution inside without a label. This was corrected on site during the inspection. Label all working containers of chemicals.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwash sink missing proper signage.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed greens in deep container in walk in cooler. Temperature was below 41 at time of inspection so no cooling violation observed. Discussed cooling practices with operator. Cool TCS foods by placing them in an open, shallow container no deeper than 2 inches deep.
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 record from Minneapolis Health Department, Nov 20, 2025 · Original Source