Routine
Oct 20, 2026
Official score: 100 · Understand This Area’s Scale
3 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
Establishment does not have a state certified food manager working on site. Hire a CFPM and post certificate in a conspicuous location.
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
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s Notes
Employee working during inspection had long unnrestricted hair. Hair is to be confined when working with food. A cap, hat, visor, etc. would suffice.
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
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s Notes
Observed the panini grill was in need of detail cleaning. Grill was observed to be very greasy.
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 20, 2026 · Original Source