Routine
May 21, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood baffles in need of more frequent cleaning.
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
Unable to confirm the establishment has a CFPM employed on site. Ensure at least one full time employee has obtained the CFPM credential 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
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
Observed several foods cooked on site missing date marks. Date mark food to ensure it is used or discarded within 7 days.
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
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Per discussion with operator, they will par cook chicken and then fully cook on the grill top when ordered. Discussed with operator. Complete par-cooking work sheet sent with report and return to inspector to sign. Keep a copy of the par cooking procedures on site and available for review upon request.
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, May 21, 2026 · Original Source