Routine
Sep 23, 2025
Official score: 96 · Understand this area’s scale
4 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
There is not currently a MN CFPM, although a ServSafe class for the certificate was completed.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Throughout this four-house complex of RMHC, domestic kitchen spaces containing a mixture of NSF (or equivalent) and domestic equipment are being used by volunteer cooks. Continue efforts to use the NSF (or equivalent) equipment whenever possible - especially for cooling and cold-holding. When equipment is replaced, replace with NSF models. Contact this inspector for information on what the equivalent certificates are.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Based on discussion of cooling methods for meals prepared by volunteers, meals such as hot dishes and portions of cooked meats are being covered in disposable tins and the tins stacked while the foods are still warm / hot. This is not an effective cooling method, and leaves temperature-abused foods at risk of causing bacterial intoxication. Discussed the Set & Forget method of cooling, which is validated to always cool foods safely. Work with staff and volunteers to use this method. 1. Let hot foods vent off heat on the countertop for about 20 minutes or until their temperature is approaching about 135F. 2. Spread the food out in shallow containers no deeper than 2 inches 3. Place the uncovered shallow containers into refrigerators with at least 2 inches of airflow space around each. 4. Don't cover the containers until the foods are fully cooled to 41F or below.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
The back kitchen hand sink was initially missing hand soap. Keep the handsink stocked with soap.
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, Sep 23, 2025 · Original Source