Routine
Sep 10, 2026
Official score: 94 · Understand this area’s scale
10 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was not sign by the handsink reminding employees to wash hands. Provide that signate.
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 the plumbing system in good repair.
Inspector’s notes
The hand sink faucet had no handle on the side for the warm water. Repair person was called to fix the sink before operation resumed.
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
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
With the handsink broken, there was no way for the employee present to wash hands. Employee and PIC were then instructed to not begin any food prep until the sink was working and they had washed their hands.
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 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
The Person in Charge (PIC) had not inspected the truck to ensure the handsink was working properly. This is a basic responsibility when running a food truck. The PIC must oversee this aspect of employee food safety, along with the others listed above.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed boxes of potato fries stored directly on the floor of the food truck. Employee moved the boxes up to a table.
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
Keep the physical facilities in good repair.
Inspector’s notes
The epoxy floor of the food truck is failing and in a state of poor repair. A large crack is present in the middle of the prep area and pitting is present throughout. Repair or replace the floor. Note that most epoxy resinous systems will be damaged by hot grease. Consider a metal floor, or discuss options with inspector.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
The Minneapolis Business License was not posted, but was found in a folder. Post the license certificate somewhere within the truck.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The MN Certified Food Protection Manager certificate was not posted, but the information for #59915 was provided. Post the MN CFPM certificate somewhere within the truck.
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
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
The cutting board(s) mounted on the prep cooler was observed deeply scored and dirty with stain. Re-suface or replace the cutting board(s)
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Sections of floor and wall were dirty, with FRP wall panels having grease and dust build-up. Clean the floor and walls of the truck.
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, Sep 10, 2026 · Original Source