Follow-Up
Jul 1, 2026
Official score: 100 · Understand this area’s scale
6 recorded violations
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths still found stored on the prep table between use. Others stored in sanitizer bucket with lower sanitizer concentration. Note: All wet wiping cloths need to be stored in chemical sanitizer solution buckets with approved concentration) between use at all times. Note: PIC adjusted it 200 PPM
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods in squeeze bottles such as butter, honey, oil still not labeled. Note: Provide proper labeling with at least common food name for easy identification.
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.
More about food source, dating, or labeling 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's food operation. Note: At least one employee needs to be certified. For details. please see the following link: 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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand washing signage missing from the hand sink located Infront of the walk-in cooler area. Note: Provide handwashing signage reminding employees to wash their hand
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
Keep the physical facilities in good repair.
Inspector’s notes
The damaged and rusted panel at the entrance of the walk-in cooler still not fixed/ repaired. Note: Repair and eliminate rusting.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license still 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, Jul 1, 2026 · Original Source