Routine
Oct 1, 2025
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the bread oven, under the prep table, storage racking, prep sink, and by the water heater to be soiled. Observed the floors and walls by the beverage dispenser and CO2 tanks to be soiled. Clean physical facilities and keep clean.
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
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Observed beverages at the customer self-serve pop dispenser to not have posted ingredient lists. Provide ingredient lists for the beverages at the self-service pop dispenser.
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 wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Keep and use an employee log at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed the handle of a scoop to be nestled touching cooked chicken in the service cold line. The handle was removed from the food. Make sure scoops are stored with their handles outside of food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial 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 meatballs in the service line hot hold to be at 108 degrees F. Person-in-Charge stated that the meatballs were placed in the hot hold unit 20 minutes prior to inspection. Person-in-Charge stated that they noticed the hot holding unit was not turned on when the meatballs were first placed in the unit. Temperature of meatballs were verified at 137 degrees F 40 minutes later. Make sure hot TCS foods are maintained at temperatures of 135 degrees F or higher.
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 a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed there to be no mechanical thermometer located in the walk-in cooler. Keep a mechanical thermometer in the walk-in cooler to monitor air temperature.
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
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 the CFPM certificate to have expired 9/20/2025. Renew certificate.
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 record from Minneapolis Health Department, Oct 1, 2025 · Original Source