Routine
Oct 22, 2026
Official score: 92 · Understand This Area’s Scale
4 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 (CFPM) for the establishment. The designated individual has completed an approved course, but has not yet registered with the State of Minnesota. Provided link to CFPM portal with emailed report for designated individual to register with the State. Once registered and CFPM certificate is obtained, post certificate 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
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Cooked ready-to-eat crab mixture was observed stored in front of raw spicy tuna and raw spicy salmon in the upper part of the Prep Cooler at the time of inspection. Discussed with Person In Charge and Chef that the cooked food should be stored at the back so that if any of the food falls from the utensils used to retrieve them, that it does not risk contaminating a ready-to-eat food with a raw food. Chef rearranged cooler so that the raw foods were in front of the ready-to-eat foods. Separate raw animal foods from ready-to-eat foods to prevent potential cross contamination.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Time as a Public Health Control (TPHC) were observed being used without a written plan at the time of inspection for sushi rice. Discussed with Manager that foods used under this plan need to be entered into a written plan and the plan needs to be onsite for review at all times. Provided written TPHC template with emailed report. Complete TPHC plan and keep on site for inspectors to review during inspections.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
A large garbage bin was observed stored in front of the handwash sink in the main kitchen at the time of inspection. Discussed with Manager that the bin needs to be placed in another spot that is not in front of the handwash station as this can discourage employees from washing hands. Bin was moved to another place immediately. A colander was observed stored in the handwash sink at bar area at the time of inspection. Discussed with manager that the handwash sink must be kept clear to encourage employees to wash hands at all times. Colander was removed from sink immediately. Keep handwash sink accessible for handwashing at all times during operation.
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, Oct 22, 2026 · Original Source