Routine
Oct 15, 2026
Official score: 90 · Understand This Area’s Scale
7 recorded violations
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
The facility has a certified food manager but the certificate needs to be 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
There was no soap at the hand sink. Some dish soap was used. Refill the soap dispsenser or get a small bottle of hand soap.
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 hand sink. Some napkins were used. Refill the towel dispenser with paper towels.
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
The business license must be posted where it can be easily seen.
Inspector’s Notes
The food license is posted but it is not current. Post the most current license.
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
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s Notes
The ice scoop was laying in the ice with the handle in contact with the ice. Keep the scoop in the ice in a way that the handle is not in contact or store out of the ice upside down and protected from contamination.
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
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
The beans had been cooked about an hour before but when put in the hot holding, the unit had not been turned on. It was immediately turned on full.
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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
The facility did not have a food thermometer for checking the temperatures of the food in the hot holding (beans). One was given to the operator.
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, Oct 15, 2026 · Original Source