Routine
Jan 28, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
There was no soap at handsink in chocolate processing room. Provide and maintain soap at this handsink at all times.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Access to hand wash sink in chocolate processing room was blocked. This was corrected while present.
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
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Observed a green hose from ceiling extending down inside the fill line of mop sink. Cut hose so that it does not extend down inside mop sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Repair the damaged ceiling in chocolate processing room so that it is smooth and washable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed several items being stored in popcorn unit immersed in the popcorn. Discontinue this practice. Store these items on a clean and sanitized surface or place a stainless steel divider between the popcorn and the stored utensils as we discussed during inspection.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
At the front counter area observed uncovered salt and baking soda containers. Provide a lid or cover on these containers.
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 record from Minneapolis Health Department, Jan 28, 2026 · Original Source