Routine
Sep 8, 2025
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was a pH type test kit for the quat sanitizer. This does not test whether the quat sanitizer is used within a safe and effective range. Obtain a quat test kit to ensure that the quat used on site is being used safely and effectively. Maintain test kit on site 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
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 was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Person In Charge stated they had 2 individuals working on getting their approved course completed and then they would need to register with the State for the requirement to be satisfied. Provided link for the CFPM informational site for the State of MN to operator with emailed report. Have a designated CFPM registered with the State of MN for the establishment and maintain certification 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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
A screwdriver was observed being used to hold the right door of the Backup Cooler on its hinges. Repair Backup Cooler door so that is working according to manufacturer's instructions. Maintain all equipment in good condition.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Caulking on the 3 Basin sink in the kitchen area was observed pulling away from the kitchen wall, rendering the seal ineffective. Reseal this area and maintain it sealed so that it prevents water, dirt and debris from getting behind the sink.
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
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A countertop flat grill was observed in the kitchen area at the time of inspection. This grill is being used to cook foods with grease and butter, such as Texas Toast. There is no hood to ventilate the space at this time. Discontinue cooking greasy foods without a hood to ventilate the area. Remove the grill from the premise. Contact inspector with questions on what foods can be cooked without a ventilation hood installed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Prepackaged individual pieces of cake and pie, and containers of banana pudding and yoghurt parfaits were observed for sale in the Display Cooler. Prepacked containers of flavored lemonades were observed in the Drink Cooler without label information. There was no information for these products so that if customers wanted to know what ingredients or potential allergens might be in them, they would not be able to know. Provided packaged food guidance document for label requirements. Provide a binder with the above information for customers to be able to access upon request with each food that is packaged for sale from behind the counter. Maintain current with each addition to the menu that is prepackaged.
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
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
A thin-tipped thermometer was not available on site for cooking animal products, such as raw shell eggs, at the time of inspection. Provide a thin tip thermometer for measuring the temperature of thin foods and animal foods. Maintain on site and properly functioning at all times.
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, Sep 8, 2025 · Original Source