Routine
Jan 21, 2026
Official score: 92 · Understand this area’s scale
6 recorded violations
Official 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
Facility has a designated individual to complete an approved course and register with the State of Minnesota for the Certified Food Protection Manager (CFPM). Provided link to the State of MN application portal for CFPM to apply to register online. Once certificate from State of MN is obtained, post in establishment for inspectors to verify during inspections. Maintain CFPM current at all times. Post CFPM on site for inspectors to verify during inspection.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Chicken wings (50F) and andouille sausage (48F) were observed improperly cold holding in the upper part of the Sandwich Cooler at the time of inspection. Discussed with manager that foods that are stored cold need to be kept at 41F or below at all times to be safe to serve to customers. It was not known when these foods were placed in the Sandwich Cooler, so manager opted to discard products. Mambo Sauce (62F) and Jerk Sauce (60F) were observed improperly cold holding on the counter top at the time of inspection. Discussed with Person In Charge that dressings and sauces made in house must be refrigerated at all times to be safe to serve to customers. Person In Charge opted to cool the sauces in the Walk In Cooler since they were only set out for 1 hour. Sauces were cooled to around 43F-45F within 1 hour and would continue cooling until cold at 41F or below. Retrain staff to monitor foods and keep all cold TCS foods at 41F or below at all times for food safety.
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
Containers of cooked sweet plaintains were observed improperly cooling in the Walk In Cooler at the time of inspection in tightly covered and stacked aluminum containers. Worked with Chef to uncover these foods and spread the containers out to allow most rapid cooling. Retrain staff to use rapid cooling methods in thin containers in thin layers, and to only cover foods when they are totally cooled to 41F or below.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
At the time of inspection there was no independent means of measuring the hot water sanitizing rinse temperature rinse of the high temperature dish machine. Discussed with Manager that there needs to be a thermometer to monitor the temperature of the rinse cycle to make sure that the temperature is hot enough to sanitize the dishes. Provide an independent means of measuring the rinse cycle of the high temperature dish machine and keep it on site 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 wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloth bucket sanitizer was measured at 100PPM at the time of inspection. Discussed with Chef that sanitizer buckets may need to be changed more frequently throughout the day because they are being used to wipe surfaces regularly and the sanitizer depletes with each use. Chef refreshed sanitizer bucket. Maintain sanitizer buckets at 200PPM quat according to manufacturer's instruction and refresh when needed to keep solution within safe and effective range.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwash sink in the back dish area was observed missing a sign notifying employees to wash hands. A copy of a handwash sign was provided with emailed report for operator's convenience if they would like to use that, or they can provide their own. Provide sign and maintain so that employees are notified to wash hands.
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 record from Minneapolis Health Department, Jan 21, 2026 · Original Source