Routine
Feb 12, 2026
Official score: 92 · Understand This Area’s Scale
5 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
Observed no certified food protection manager (CFPM) onsite. Employ and obtain a CFPM, post a copy of the CFPM's certificate in a conspicous area.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed dessert cold unit in the front not holding food at temp. Service. Observed 4-door upright refrigerator door not closing. Repair.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
No employee illness log provided at the time of the inspection. Obtain and keep illness log onsite and accessible for the person in charge to utilize as needed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
Observed bulk container of potato cooling in the 1-door stand refrigerator. Cool in smaller portion.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed bulk container of boiled potato cooling inside the 1-door stand refrigerator, which is affecting other food temperature. Informed the PIC to cool food inside the freezer or plan for another method to allow for maximum heat transfer.
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 record from Minneapolis Health Department, Feb 12, 2026 · Original Source