Routine
Oct 24, 2025
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The walls near the dish machine had mold build up. Clean.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
The facility was cooling a large tub of pasta that was densely filled and covered. Cool product in a more shallow portion, uncovered to promote heat transfer.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The facility was cooling a large tub of pasta that was densely filled and covered. Cool product in a more shallow portion, uncovered to promote heat transfer.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw salmon was stored directly above vegetables in the prep cooler near the stove area. The salmon was moved to the bottom shelf.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
The current license was not posted. Post. Contact business licensing at 612-673-2080 to obtain.
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
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
The previous CFPM left last week. The facility did not have a current MDH CFPM. Obtain 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 record from Minneapolis Health Department, Oct 24, 2025 · Original Source