Routine
Nov 20, 2025
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no quat sanitizer test strips on-site. Obtain and use as instructed.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler to not be functioning properly. Have prep cooler serviced and use reach-in cooler as discussed to maintain all TCS foods cold.
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
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
Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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 20, 2025 · Original Source