minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.
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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.
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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: GARBANZO AT 46F AND CHEESE AT 46F SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATION DOUBLE EACH TIME THEY ARE TRIGGERED.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
SAME MENU AS 2025 AND SAME AS PREVIOUS VISIT. OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: KAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
NO MENU CHANGES OBSERVED SINCE LAST VISIT. DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MANY REPEAT AND ONGOING VIOLATIONS, INCLUDING COLD HOLDING AND MENU ISSUES. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.
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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CHOCOLATE / NUTTY DESSERT AT 45F AND TOMATO AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATION DOUBLE EACH TIME THEY ARE TRIGGERED.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
SAME MENU AS 2025 AND SAME AS PREVIOUS VISIT. OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: KAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.
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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEANS AT 45F AND EGGS AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
SAME MENU AS 2025 AND SAME AS PREVIOUS VISIT. OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: KAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
NO MENU CHANGES OBSERVED SINCE LAST VISIT. DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MANY REPEAT AND ONGOING VIOLATIONS, INCLUDING COLD HOLDING AND MENU ISSUES. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.
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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CASHEW MILK AT 51F AND CHEESE AT 49F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
SAME MENU AS 2025: OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. SUCH AS CHLOROPHYLL. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE TO AVOID CITATIONS ON FUTURE INSPECTIONS.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED SANITIZER BUCKET REGISTERING 10PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 200PPM.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. 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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- GLASS DISPLAY COOLER AND LOWBOY COOLER (COFFEE SHOP AREA) ARE NOT KEEPING FOOD AT 41F REPAIR OR REPLACE THESE UNITS TO BE ABLE TO KEEP TCS FOODS AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (LOWBOY COOLER). FOR EXAMPLE: CASHEW MILK AT 51F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( NOTE: GLASS DISPLAY COOLER WAS NOT IN USE AT THIS TIME. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, CBD OILS, SPITULINA, ASHWAGANDHA, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WAS ISSUES SINCE THIS VIOLATION WAS DISCUSSED SINCE 2020. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200. THEY WILL DOUBLE ON NEXT OCCURRENCE.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. 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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- GLASS DISPLAY COOLER AND LOWBOY COOLER (COFFEE SHOP AREA) ARE NOT KEEPING FOOD AT 41F REPAIR OR REPLACE THESE UNITS TO BE ABLE TO KEEP TCS FOODS AT
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
OBSERVED REGULAR HOUSEHOLD BLEACH IN THE ESTABLISHMENT. THIS PRODUCT IS BEING USED FOR SANITIZING. OBTAIN CHLORINE SOLUTION (BLEACH) OR OTHER SANITIZER THAT IS SPECIFIC FOR SANITIZING FOOD CONTACT SURFACES. IT WILL STATE ON THE LABEL SOMETHING LIKE “FOR SANITIZING GLASSES, DISHES, UTENSILS, ETC”. THESE PRODUCTS HAVE INSTRUCTIONS ON HOW TO USE AND DILUTE IT. ALWAYS CHECK WITH APPROPRIATE TEST STRIP THE CONCENTRATION OF THE SANITIZER. AN EXAMPLE OF THE LABEL REQUIREMENTS WAS SEND VIA TEXT.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (GLASS DISPLAY COOLER AND LOWBOY COOLER). FOR EXAMPLE: MILK AT 48F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, CBD OILS, SPITULINA, ASHWAGANDHA, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
DO NOT CLAIM MEDICAL TERM ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. 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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT HAND SINK IN THE KITCHEN (BASEMENT). PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
OBSERVED REGULAR HOUSEHOLD BLEACH IN THE ESTABLISHMENT. THIS PRODUCT IS BEING USED FOR SANITIZING. OBTAIN CHLORINE SOLUTION (BLEACH) OR OTHER SANITIZER THAT IS SPECIFIC FOR SANITIZING FOOD CONTACT SURFACES. IT WILL STATE ON THE LABEL SOMETHING LIKE “FOR SANITIZING GLASSES, DISHES, UTENSILS, ETC”. THESE PRODUCTS HAVE INSTRUCTIONS ON HOW TO USE AND DILUTE IT. ALWAYS CHECK WITH APPROPRIATE TEST STRIP THE CONCENTRATION OF THE SANITIZER. AN EXAMPLE OF THE LABEL REQUIREMENTS WAS SEND VIA TEXT.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET TOWEL HANGING FROM THE SANI BUCKET. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER SOLUTION. PIC PLACED TOWEL BACK INSIDE THE BUCKET. ---------------------------------------------------------------------------------------------------------- OBSERVED SANITIZER BUCKET REGISTERING 10PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 200PPM.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
EMPLOYEE ILLNESS LOG WAS MISSING THE “RETURN TO WORK DATE” ON SOME REPORTED ILLNESS. MOVING FORWARD, DO NOT FORGET TO RECORD ALL REQUIRED INFORMATION (EACH COLUMN AS LISTED ON THE LOG), INCLUDING THE RETURN TO WORK DATE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (GLASS DISPLAY COOLER AND LOWBOY COOLER). FOR EXAMPLE: LEMON BARS AT 57F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL DISH MACHINE. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, CBD OILS, SPITULINA, ASHWAGANDHA, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
DO NOT CLAIM MEDICAL TERMS ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
STAND-ALONE FAN GUARD WAS DUSTY. CLEAN THIS FAN.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. 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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). REPLACE MISSING OR BROKEN TILES.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
PREP. SINK IN THE BASEMENT WAS LEAKING WATER. BUCKET WAS COLLECTING WATER. FIX WATER LEAK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
OBSERVED KITCHEN UTENSILS STORED INSIDE CONTAINERS WITH STAGNANT WATER IN BETWEEN USES (WATER REGISTERED 77F). DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. YOU COULD ALSO STORE THESE UTENSILS IN WATER MAINTAINING A TEMPERATURE OF 135F OR MORE.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
UNIT #1 AND #3 ARE NOT WORKING AT HOT HOLDING TABLE. DO NOT USE THESE UNITS TO HOLD FOOD FOR NOW. REPAIR OR REPLACE FAULTY HOT HOLDING UNITS #1 AND #3.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. 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.
OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). REPLACE MISSING OR BROKEN TILES.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WALK IN COOLER. FOR EXAMPLE: SWEET POTATO AT 44F AND TOMATO AT 43.3F SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
THREE COMP SINK IN THE BASEMENT WAS LEAKING WATER. BUCKET WAS COLLECTING WATER. FIX 3-COMP SINK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
OBSERVED KITCHEN UTENSILS STORED INSIDE CONTAINERS WITH STAGNANT WATER IN BETWEEN USES (WATER REGISTERED 76F). DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. YOU COULD ALSO STORE THESE UTENSILS IN WATER MAINTAINING A TEMPERATURE OF 135F OR MORE.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
STAND-ALONE FAN GUARD WAS DUSTY. CLEAN THIS FAN.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
MISSING TEST STRIPS FOR SANITIZER (BLEACH - CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
UNIT #1 AND #3 ARE NOT WORKING AT HOT HOLDING TABLE. DO NOT USE THESE UNITS TO HOLD FOOD FOR NOW. REPAIR OR REPLACE FAULTY HOT HOLDING UNITS #1 AND #3. -------------------------------------------------------------------------------------------------- WALK IN COOLER SEEMS UNABLE TO KEEP FOOD AT 41F OR BELOW. REPAIR WALK IN COOLER TO BE ABLE TO KEEP FOODS AT 41F OR BELOW DURING NORMAL WORKING CONDITIONS.
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.
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 RICE AT 74F DURING HOT HOLDING. SEE CHART FOR ALL REGISTERED TEMPERATURES. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. FOOD OUT OF TEMPERATURE WAS DISCARDED. NOTE: UNIT #1 AND #3 WERE NOT WORKING.
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.