Routine
Sep 3, 2026
Official score: 92 · 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
Observed no handwashing signage. Provide signage as instructed.
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
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
Observed no Certified Food Protection Manager Certificate on-site. Ensure that one full-time staff member holds a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Observed various sauced and cheese in the display reach-in cooler holding temperatures above 41F. The cooler was overstocked with large condiment containers, restricting cold-air circulation at the front of the unit. Food items stored in the back of the cooler were at or below 41F. The Person In Charge was instructed to rearrange the contents of the cooler and relocate larger/bulkier items to the walk-in cooler to allow for adequate air circulation. Monitor cooler temperatures to ensure food is maintained at 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
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed beef sambusas in an electric hot-holding box at 113F. The temperature in the hot box was increased. Monitor sambusa temperatures and ensure that all food in hot holding is at 135 or above.
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 3, 2026 · Original Source