Routine
Mar 19, 2026
Official score: 92 · Understand this area’s scale
11 recorded violations
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
THREE COMP SINK WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. MAKE SURE YOU ALWAYS HAVE SANITIZER AVAILABLE AT THE RESTAURANT.
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS OUT OF CHLORINE (BLEACH) SANITIZER. MAKE SURE YOU ALWAYS HAVE SANITIZER AVAILABLE AT THE RESTAURANT. PIC WILL BUY BLEACH BEFORE THE EVENING SHIFT. NOTE: NOT VERY BUSY SINCE DURING RAMADAN MOST FOOD PREPARATION AND DISHES ARE DONE LATER IN THE EVENING.
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
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED RED CUTTING BOARD WITH DEEP CREVICES AND WORN OUT. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.
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 all intake and exhaust air ducts and filters clean.
Inspector’s notes
KITCHEN HOOD BAFFLES (FILTERS) WERE GREASY. CLEAN BAFFLES / AIR FILTERS AS NEEDED.
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
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. KEEP FACILITY FREE OF MOUSE DROPPINGS.
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 food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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 wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED INSIDE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
OBSERVED TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO ANOTHER LOCATION.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED STYROFOAM CUPS FOR HOT DRINKS AND STYROFOAM SHELL FOR “TO-GO” FOOD. ALSO BLACK PLASTIC CONTAINER. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Mar 19, 2026 · Original Source