Routine
Oct 1, 2026
Official score: 82 · Understand This Area’s Scale
16 recorded violations
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
There were several foods setting out at room temperature unrefrigerated (fish and onion/peppers) but moved to a cooler immediately.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
The front display cooler was not working and food was not being refrigerated. Employees stated that TPHC was being used but there was not notes/procedures in place to determine how long the Sambusas had been in the unit and the 4 hour time limit could not be determined. Develop a system to ensure that all the sambusas are sold in 4 hours or discarded.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
The cold holding unit in holding the sambusas is not working and should be repaired.
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
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s Notes
The condensate line from the AC is still draining into the handsink. This needs to be routed directly to sewer.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial 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 facility still does not have an employee that has taken a food safety class and applied for a CFPM Certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.
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 all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
A bad of onions were stored directly on the floor where they could be contaminated. They were immediately moved to a shelf.
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
Have hand soap at all handwashing sinks.
Inspector’s Notes
There was no soap at any of the handsinks. Some was found.
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 any of the handsinks. Som was found
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
The back dishroom handsink was blocked and unaccessible.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
There was no bleach on any wiping cloths or in the wiping cloth bucket.
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Dishes were being washed without any sanitizer. The sink was set up.
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
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s Notes
The 2 compartment vegetable prep sink was being used to wash and rinse dishes. This should ONLY be used food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Styrofoam containers are still being used. Use only approved items. A fact sheet will be included with this report. Continued use of styrofoam could result in citations.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
The license was not 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
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Due to the number of violations related to sanitation, hand washing, and temperature controls, it appears that the business lacks a manager who is actively aware of protecting the public from foodborne illnesses by ensuring that food safety procedures are being followed and that all staff are aware of food safety policies.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Many areas of the kitchen appear to have an accumulation of dush and debris on them. Most notably on top of the TV menu display. Clean these areas to ensure contamination does not occur if this falls into the food.
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 record from Minneapolis Health Department, Oct 1, 2026 · Original Source