Routine
Sep 17, 2025
Official score: 92 · Understand this area’s scale
9 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
At time of inspection there was no state manager CFPM certificate posted as required. Post CFPM certificate in a conspicuous location
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no hand wash sign posted at handsink in back room. Provide a handwash sign at this hand sink.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
At front Coldwell observed cucumber and tomato salad at 54*Fand corn Salsa at 55*F. In one door lowboy at front counter observed red cabbage at 60*F and cucumber - tomato salad at 59*F Unit was holding an ambient temperature of 58*F Have unit serviced so it maintains an ambient temperature of 41*F or less. Relocate TCS foods to working units.
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 license must be posted where it can be easily seen.
Inspector’s notes
There was no business license posted as required. Post business license in a conspicuous location.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Establishment had no employee illness log on site. Provide and maintain an employee illness log on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1) Observed the 1 door lowboy at cookline was holding an ambient temperature of 58*F; the basement walk-in cooler was holding an ambient temperature of 48*F. Have these 2 units serviced and repaired so they maintain a temperature of 41*F or less. 2) In basement walk-in freezer there was a very large pillar of ice extending from compressor down to freezer floor. Repair condenser and remove large build-up of ice.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
It was extremely dark inside basement walk-in cooler. Provide additional lighting in cooler.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
In the back room observed a build-up of black mold on wall behind 3-comp sink. Clean wall and prevent build-up of black mold from occurring.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed a couple of food containers sitting on floor in basement walk-in cooler. Store all food items up off floor at least 6 inches.
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 record from Minneapolis Health Department, Sep 17, 2025 · Original Source