Routine
Sep 30, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Damp wiping cloths used for cleaning food contact surfaces were observed sitting on prep surfaces out of sanitizer. Discussed with Chef that if cloths are sitting out on surface after they have been used to clean a surface, they are not being sanitized and can grow bacteria on the cloth. Store wiping cloths in sanitizer buckets so that they are constantly sanitized.
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 consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Menu items containing raw or undercooked fish or animal products were not specified as such on the menu or tied to the consumer advisory on one page of the menu. Discussed with Person In Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linked to the consumer advisory to adequately warn consumers. Attached consumer advisory guidance with emailed report. Provide consumer advisory requirements for raw or undercooked foods on the menu and update with each menu change.
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
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
Quat sanitizer was measured from the dispenser at the 3 basin sink at 100PPM at the time of inspection. Container was Oasis 146 quat sanitizer with a label requiring 150-400PPM quat. The liquid inside the Oasis 146 quat container was blue and not the typical pink color. It was found that a staff member had refilled the container with water and dissolved steramine quat tablets. Ordered that the facility discontinue using the quat from the dispenser, contact their chemical supplier to reset the dispenser and then they could use the quat dispenser to supply sanitizer for their buckets. Retrain staff to only replace chemical containers with approved quat containers. Do not refill empty containers. Maintain quat sanitizer at 150PPM - 400PPm at all times to be safe and effective.
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 record from Minneapolis Health Department, Sep 30, 2025 · Original Source