Routine
Dec 3, 2025
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WENDY COOLER (BASEMENT). FOR EXAMPLE: BUTTER AT 47F AND EGGS AT 47F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO MOVE FOOD TO A NEARBY COOLER THAT HAS EXTRA ROOM. ALSO, TO TURNED DOWN SETTINGS AND TO MONITOR TEMPERATURES OF THIS COOLER. REPAIR IF NEEDED.
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
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED CUPS MADE OF PAPER WITH PE LINING (PLASTIC) FOR ICE-CREAM (MULTIPLE SIZES WITH LOGO ON IT). 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 wording
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
OPERATOR WAS WASHING AND SANITIZING AT 3-COMP SINK. RINSE STEP IN BETWEEN WAS MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT STAINLESS STEEL FREEZER (FRONT). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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
Have a covered trash can in toilet rooms.
Inspector’s notes
MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT HAND SINK IN THE BASEMENT. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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 record from Minneapolis Health Department, Dec 3, 2025 · Original Source