Routine
Sep 26, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink on the front cook line was observed obstructed by an induction burner hot holding a sauce. Discussed with Chef that handwash sinks need to remain available for staff handwashing at all times and the hot holding set up was blocking staff from being able to wash hands. Chef removed the hot hold setup. Maintain all handwash sinks available for handwashing at all times during service.
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
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Shellstock tags for mussels and clams did not have the last date of sale recorded on the tags at the time of inspection. Discussed with Chef that this is an important component of record keeping in case a foodborne illness complaint is provided within 90 days to the establishment mentioning shellstock. Provided shellstock guidance document with emailed report. Retrain staff to record last date of sold product on the tag once the shellstock are used up in each lot and file in chronological order, then keep for 90 days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Wood cutting boards and wood plates for charcuterie menu items were not known to be NSF or ANSI approved at the time of inspection. Wood is typically absorbent and not approved to be used with food in restaurant settings unless it is NSF or ANSI approved. Provide proof that these wooden items are approved or discontinue allowing food to directly contact the absorbent surface. Replace with approved NSF or ANSI equipment if they are not approved.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloths sanitizer buckets were measured at 100PPM at the time of inspection. Sanitizer range required is minimum 150PPM to 400PPM. Refresh sanitizer buckets so that they are within safe and effective range. Monitor buckets and refresh more frequently so they can be changed when necessary.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Containers of garlic oil and hummus were observed covered tightly while cooling in the Walk In Cooler. Discussed with Chef that foods need to be spread out, unstacked and uncovered for the fastest cooling. Chef removed the lids off of the two products immediately. Retrain staff to cool foods that they have just prepped uncovered, unstacked and spread out.
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, Sep 26, 2025 · Original Source