Routine
Oct 29, 2025
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Hand sink had the hot water turned off due to a leak. Repair the leak and ensure that the hand sink is supplied with mixed water. This issue has been ongoing for the last two inspection cycles. Further non-compliance will result in additional administrative action.
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.
More about water, plumbing, or sewage problemsOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There is no handwashing reminder signage at either the hand sink behind the bar or the bathroom. Ensure that all hand sinks have reminder signage near them. This issue has been ongoing for the last two inspection cycles. Further non-compliance will result in additional administrative action.
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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No probe food thermometer is on-site. Obtain a food thermometer. This issue has been ongoing for the last two inspection cycles. Further non-compliance will result in additional administrative action.
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
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 staff member currently holds a state of MN certified food protection manager certificate. Ensure that at least one staff member holds this certificate. Application is being provided with this report.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There is a digital employee illness log, however, that log is missing required information such as symptoms and return to work date. A sample log is being provided and can be used as a template to update the digital version with the needed columns. Ensure that all examples of employees missing work due to recordable illness are documented.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Interior of the keg cooler is soiled with pooling liquid and build up of debris. Clean and maintain 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
Keep the physical facilities in good repair.
Inspector’s notes
Base tile is coming off of the east facing wall of the bar. Repair or replace tile. Some floor tiles in front of the triple sink or broke and/or coming off of the subfloor. This prevents proper floor cleaning. Repair or replace tile.
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
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Numerous examples of wood being used as a food contact surface. Most of these surfaces are porous and unfinished - not designed for any type of food contact. Remove these pieces of wood from the facility or line them with an approved food contact surface.
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, Oct 29, 2025 · Original Source