Follow-Up
Nov 4, 2025
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
A LARGE AMOUNT OF FRUIT FLIES WERE FOUND IN THE MEAT CUTTING AREA. HAVE AREA SERVICED BY A PROFESSIONAL PEST CONTROL COMPANY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
The backdoor had a large amount of light and space between the doors and ground. Install a door sweep and better the seal between the doors. No light should be coming in.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
The floor tiles were cracking in the meat cutting area. Fix.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available 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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The facility did not have a food thermometer on-site. Provide.
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
Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.
Inspector’s notes
The facility indicated that they were mixing sanitizer and detergent in the 1st basin of the 3-comp sink. Discontinue. The facility was wash, rinse, then sanitize in that order.
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, Nov 4, 2025 · Original Source