Routine
Jan 8, 2026
Official score: 100 · Understand this area’s scale
3 recorded violations
Official wording
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
1. Observed gloves stored below a paper towel holder, in a splash zone. 2. Observed cell phone stored on open box of gloves. Instructed to relocate both items. Corrected on site. Store items as described above.
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
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed cell phone stored on box of gloves. Instructed to relocate. Corrected on site. Store personal items away from food preparation areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed vacuum sealed fish thawing in closed package. Package must be cut open or product removed before thawing. Instructed to remove. Corrected on site. Thaw as described above.
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, Jan 8, 2026 · Original Source