Routine
Jul 29, 2026
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The hand sinks near the cook line, and the dishwashing areas are coming away from the wall. Re-seal the sink to the wall.
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 cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple examples of overstocked TCS foods in the small topside cooler holding above 41 degrees F. Refrigeration troubleshooting was reviewed with the manager, and stock times were reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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 before using and after cleaning.
Inspector’s notes
Manual dishwashing was being done in the triple sink without a sanitizing step. Proper triple sink dishwashing procedures were retrained with the manager and staff. Ensure that all dishes are washed, rinsed, sanitized, and allowed to air dry before their next 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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
There was a non-ANSI dishwasher in the dish room that was occasionally being used. This is not an approved piece of equipment for a licensed commercial kitchen and needs to be removed.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloth stored on the countertop when not in use. Ensure that all wiping cloths that have become wet or soiled are stored in sanitizing solution when not in 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
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Some of the red Cambro container covers have become ripped and damaged. Single-use fish guys containers have been reused to the point where they are showing signs of wear and becoming hard to clean. Remove these pieces of equipment from the facility.
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 record from Minneapolis Health Department, Jul 29, 2026 · Original Source