Routine
Jul 16, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The hand sink was blocked at the time of the inspection. Have accessible.
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
No paper towels were located at the hand sink. Stock
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is a high-temperature dish machine at the facility, observed no dish temperature thermometer at the time of the inspection - provide. The staff and person in charge has been informed to provide a thermometer for use.
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, Jul 16, 2026 · Original Source