Routine
Jul 20, 2026
Official score: 100 · Understand this area’s scale
2 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
Although Louross has taken a ServSafe class, he needs to submit an application to MDH within 6 months of taking a class to receive a CFPM card and certificate. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Although the plate temperature in the dish machine was over 160F, the gauge was reading only 170F when it should be reading 180F or higher. The dish machine is working properly but the gauge is inaccurate and needs to be repaired or adjusted.
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 record from Minneapolis Health Department, Jul 20, 2026 · Original Source