Routine
Feb 16, 2026
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
BASEMENT IS MISSING PROPER FLOOR, WALL AND CEILING FINISHES WHERE FOOD, FOOD EQUIPMENT AND SINGLE SERVICE ARTICLES ARE STORED. PROVIDE PROPER FINISHES. SINCE THIS IS AN ONGOING VIOLATION, REPEATED OCCURANCE OF THIS VIOLATION MAY RESULT IN A CITATION DURING FUTURE INSPECTIONS.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
THERE WAS NO SIGN INFORMING EMPLOYEES TO WASH THEIR HANDS AT HANGWASHING SINK IN DISH MACHINE AREA. PROVIDE SIGN.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
THE TEST KIT FOR CHLORINE WAS EXPIRED. PROVIDE A NEW TEST KIT.
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
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
OBSERVED SOME UNCOVERED GLASS BULBS ON CEILING FIXTURES. COVER BULBS WITH PLASTIC SHEILD.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT FACILITY. STORE WIPING CLOTHS IN AN APPROVED SANITIZING SOLUTION AFTER USE.
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
Only use single-service items one time.
Inspector’s notes
OBSERVED SOUR CREAM CONTAINERS BEING REUSED FOR ICING. THESE CONTAINERS ARE NOT DESIGNED FOR REUSE AND CANNOT HANDLE REPEATED WARE WASHING. ENSURE FOOD IS BEING STORED IN CONTAINERS DESIGNED SPECIFICALLY FOR REUSE.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED CHEESE AND STRAWBERRIES IN LOWER COOLER AT 47*F. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES, IF TEMPERATURES DO NOT DECREASE, CALL FOR REPAIR OF COOLER.
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, Feb 16, 2026 · Original Source