Routine
Nov 25, 2025
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HANDWASHING STATIONS MISSING SIGNS INFORMING EMPLOYEES TO WASH THEIR HANDS. POST A SIGN AT EACH HANDWASHING SINK. SENDING SIGN PDF EXAMPLE WITH REPORT.
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.
More about handwashing problemsOfficial wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
THE PERSON IN CHARGE SAID THAT HE HAS HIS CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE, BUT IT WAS NOT POSTED AT TIME OF INSPECTION. ENSURE A COPY OF CFPM CERTIFICATE IS POSTED. YOU CAN FIND MORE INFORMATION ABOUT CFPM REQUIRMENT AT 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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED MOLDY CAULK AT 3 COMPARTMENT SINK. CLEAN OR RECAULK THE SINK AREA.
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
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED HEAVILY SCRATCHED CUTTING BOARD IN PREP AREA. RESURFACE OR REPLACE CUTTING BOARD.
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
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
THERE WAS NO TEMPERATURE MEASURING DEVICE AVAILABLE FOR THE INSIDE OF THE DISH MACHINE. PROVIDE. SENDING PRODUCT EXAMPLES WITH REPORT.
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, Nov 25, 2025 · Original Source