Routine
Jun 17, 2025
Official score: 98 · Understand This Area’s Scale
3 recorded violations
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed a build-up of debris on caulking behind front counter hand sink. Clean and maintain in a clean condition.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
There were no paper towels in dispenser at hand sink in back room. Provide and maintain paper towels in dispenser.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Observed the ice scoop by the ice machine laying on top of packages of juice. Store ice scoop in a clean and sanitized container.
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, Jun 17, 2025 · Original Source