Routine
Feb 5, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
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
There is no current Certified Food Protection Manager Certification (CFPM) for the establishment at the time of inspection. Designated CFPM could not be located in the State of Minnesota (MN) registry either. Discussed with Chef that the CFPM must renew their certificate with the State of Minnesota. Provided link to apply to State website with emailed report. Renew CFPM and post in establishment for inspectors to verify during inspections.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cut tomatoes were observed cooling in the Reach In Cooler with lid tightly covering the entire container. Discussed with Chef that foods that are cooling must use most rapid cooling methods, including uncovering the container and cooling in shallow, unstacked containers. Retrain staff to use rapid cooling methods to cool TCS foods safely. Lid was removed from container to finish cooling the product uncovered.
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
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Food employee was observed placing a raw beef burger onto the grill with gloved hands, then they removed the gloves and put on a new pair of gloves without washing hands in between. Inspector intervened and had employee wash hands before putting on a pair of gloves. Explained to staff and Chef that when removing soiled or contaminated gloves, they must wash hands in between to prevent possible cross contamination between soiled and clean gloves. Retrain staff to wash hands between all tasks and monitor and correct employees who deviate from this safe food practice.
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 record from Minneapolis Health Department, Feb 5, 2026 · Original Source