Routine
Mar 5, 2026
Official score: 100 · Understand this area’s scale
4 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing sinks in bathroom and kitchen lacked required signage. Signage provided and owner posted them during inspection. Corrected on site.
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 wording
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Reach in cooler does not have a thermometer. Provide a thermometer and place it in the warmest part of the cooler.
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
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
No evidence of a certified food protection manager on site or in the MDH database under the name given. Provide a certified food protection manager. Contact inspector with questions.
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
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
There is no ingredient list on site for pastries baked at another location (same owner). Provide an ingredient list to keep on site at this location. Discussed with owner.
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 record from Minneapolis Health Department, Mar 5, 2026 · Original Source