Follow-Up
Sep 18, 2026
Official score: 98 · Understand this area’s scale
9 recorded violations
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
A few wet wiping cloths still found stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times. Note: PIC corrected it onsite.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Black mold growth at 3- Compartment sinks and wall juncture still not cleaned. Note: Clean and recalk it as needed
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Clean in-use food utensils such as strainer basket etc., still found stored on cardboard box between use on the cook line. Discontinue this practice. Note: PIC instructed to clean and sanitize and relocate it onto clean surface. Note: Corrected onsite.
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
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 of Minnesota health department certified food protection manager for the facility. The manager had training certificate dated to January 16, 2026. but not registered with the state. Note: At least one employee needs to be certified. For details, please see the following link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Chlorine test strips still not provided onsite. Note: Provide and use it to accurately measure the sanitizers concentration.
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
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 rear exterior exit door still not self-closing. Note: Provide the door closing arm or device so as to make it self-closing.
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
Missing ceiling tiles seen above the three-compartment sink and 2 doors reach-in refrigerator areas. Note: Replace.
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 non-food contact equipment surfaces clean.
Inspector’s notes
Food and grease build up on cooking equipment such as rice cooker, fryer and etc. are still not cleaned. Note: 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
The business license must be posted where it can be easily seen.
Inspector’s notes
Current license not posted. Note: Post the current license as required.
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, Sep 18, 2026 · Original Source