Routine
Jul 1, 2025
Official score: 92 · Understand This Area’s Scale
7 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
The owner has taken a food safety class but did not apply for a CFPM license. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about applying for a CFPM license. Once received, post in the restaurant.
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
The business license must be posted where it can be easily seen.
Inspector’s Notes
No license was posted.
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 hand soap at all handwashing sinks.
Inspector’s Notes
The soap dispenser at the hand sink was empty. Keep it filled with soap. Dish soap was found and used during the inspection.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
There were no paper towels at the handsink. Some were found and placed at the sink.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s Notes
The food wash sink was full of miscellaneous items and could not be used. There were also a lot of other items on the floors and in other areas of the coffee shop that need to be removed so that the operation is not affected by these items or food becomes contaminated.
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
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
The business is a coffee shop and chicken was being prepared on hot plates. The only food items approved for cooking on hot plates are lentils(beans) and rice. No proteins or other food items including eggs are allowed to be be prepared.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
No employee illness log was being kept. One was left with the operator.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jul 1, 2025 · Original Source