Routine
Apr 22, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Handwash sink was not set up at the time of inspection as facility is currently not operating. Before beginning operation, provide soap at handwash sink.
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
There was not paper towel supply at the time of inspection, as facility is not yet operating. Before beginning operation, provide supply of paper towels at handwash sink for employees to wash 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
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
There was no chemical sanitizer on site at the time of inspection because facility is not yet operating. Before beginning operation, provide sanitizer and corresponding test kit for sanitizing food contact surfaces and equipment.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Since facility is not currently in operation, there was no test kit for the sanitizer. Before beginning operation, provide a corresponding test to the sanitizer used to ensure that the concentration is in safe and effective range. Maintain test kit on site at all times.
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, Apr 22, 2025 · Original Source