Routine
May 19, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed no handsink in the foodservice cafeteria room where food is dispensed onto plates. Obtain a handsink and required plumbing permits when installing the sink in this service area.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed a couple of sanitizer buckets with only 100 PPM quat. This was immediately corrected by CFPM. Maintain quat sanitizer at proper concentration as marked on label.
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, May 19, 2026 · Original Source