Routine
Mar 4, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
There was no Certified Food Protection Manager (CFPM) certificate posted at the time of inspection. Post copy of certificate in establishment for inspectors to verify during inspections.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Tuna Salad was observed being cooled in the Walk in Cooler with cling film tightly covering the product. Discussed with Person In Charge that foods that are cooling need to be uncovered so that they are able to cool most rapidly. Retrain all staff to cool foods uncovered, unstacked and spread out.
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, Mar 4, 2026 · Original Source