Routine
Oct 7, 2026
Official score: 100 · Understand This Area’s Scale
4 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 certificate on-site. Ensure that a full-time staff member holds an MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Keep the plumbing system in good repair.
Inspector’s Notes
Observed the hot water valve in the handwashing sink near the door was closed. The Person In Charge could not explain the issue with the handwashing sink. Ensure that hot water is available for proper handwashing.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
Observed a mop drying in the mop bucket. Ensure that all mops are properly dried.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed a food rack in the kitchen area to be soiled with old food debris, along with the door handles of the reach-in coolers. Clean and maintain clean.
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 7, 2026 · Original Source