Routine
Apr 20, 2026
Official score: 92 · Understand this area’s scale
10 recorded violations
Official 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
Rodent droppings observed on the floor in the basement area. Note: No fresh or live rodent infestation and contaminated food or food contact surfaces observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate evidence of rodent activities from the facility
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep tables between use throughout the facility. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods such as sauces, Ranch and other dressings in squeeze bottles in front of the cook line not labelled. Note: Label them with the common food names for easy identification. Note: See labelling fact sheet sent with the report
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Hot foods held in the improperly working single door warmer cabinet in front of the cook line not held at 135 F and above. See above for foods and temperatures. Note: Per PIC all cooked about an hour ago. Note: Reheated for correction. Newly purchased hot cabinet found on site waiting for installation. PIC advised cooking all hot foods to order until the hot holding unit is replaced. Citation issued for repeated violation. Note: Further notice will be forthcoming.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The top compartments of the single door warmer cabinet in front of the cook line not maintaining a unit temperature of 135 degrees Fahrenheit and above and found in use at the time of this inspection. Note: PIC stated that the new warmer has already been purchased and waiting for installation. Note: Repair or replace it. Discontinue using this warmer until fixed.
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 food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Ice scoop found stored inside the ice maker. Note: Store ice scoop in clean container and outside of the ice maker. Note: PIC relocated it for correction
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
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
The plastic scoop without handle found in use in the bulk sugar container. Note: Provide the scoop with the handle so as to make sure the handle is above the sugar
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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Food thermometer missing. Note: PIC stated that they have it, but unable to locate it. Note: Provide and use it to accurately measure internal food temperature.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no rack surface temperature measuring device or T-stick for the mechanical hot water sanitization dishwasher. Note: Provide and use it as required.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted. Note: Post the current license as required.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Apr 20, 2026 · Original Source