Routine
Aug 19, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
The front service station where servers slice breads and add condiments/final touches to the food STILL does not have a handwash sink that's closeby for employees to wash their hands. The manager on duty (MOD) stated they planned for the sink addition and contracted it to be installed within the next 3-6 months. Informed the MODs to ensure they install the handwash sink in that area within a year or discontinue handing food in that space.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The establishment did not have an irreversible registering temperature indicator (such as a suitable thermometer or test strip) available to measure utensil surface temperature in the hot-water mechanical warewashing machine. The MOD was informed that they must provide and use an appropriate thermometer or test strip to manually verify the internal temperature of the dishwasher at least once per shift.
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, Aug 19, 2026 · Original Source