Routine
Sep 26, 2026
Official score: 92 · Understand This Area’s Scale
6 recorded violations
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observé no kit de prueba del desinfectante en el sitio. Consigue un kit de prueba para testar la concentración del desinfectante. Observed no test kit in the facility. Have a test kit for the sanitizer available and utilize it to test the sanitizer concentration levels.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observé trastes en elfregadero para lavarse las manos.Aseguranse que nunca tapan el fregadero para lavarse los manos. Observed dishes being stored in handwashing sink. Keep handwashing sinks accessible 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observé dos bandejas de cocinado pescado mantineidos a un temperatura ambiente en un estante sin control de temperatura. Movieron el pescado al refrigerador con una puerta para mantenerlo adecuadamente frío. Se quieren preparan porciones que se puedan mantener en el refrigerador de la estación de preparación. Mantener los alimentos TCS fríos bajo refrigeración mecánica y solo sacan un pequeño porción cuando necesario. Observed two trays of cooked fished being stored at room temperature on a shelf with no temperature control. Moved fish into the 1-door cooler for proper cold holding. Look into making portions that can be kept in the prep station cooler. Maintain cold TCS food under mechanical refrigeration and only take out a small portion when needed.
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
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
No observé un certificado CFPM en el negocio. Manténgan el certificado donde se pueda accesar fácilmente cuando se solicite. I observed no CFPM certificate on site. Keep certificate where it can be easily accessed upon request.
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 Wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Observe contenedores negros de plástico para llevar en la instalacion. Proporciona a los consumidores contenedores de material reciclables o compostables según la iniciativa "Green to Go." Observed black plastic to-go containers in facilities. Provide consumers with recyclable or compostable food containers per green to go initiative. Website: Green To Go - City of Minneapolis
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Inspector’s Notes
Observé que los tenedores y cucharas para los clientes se guardaban sueltos en un contenedor, con las direcciones de los mangos mezcladas, lo que aumenta las posibilidades de contaminación. Manténgan todos los utensilios sin plastico alrededor con los mangos hacia arriba para reducir el contacto con áreas en contacto con el alimento. Observed the fork and spoon utensils for customers being stored loosly in a bin, handle directions were mixed increasing chances for contamination. Keep all unwrapped utensils in a holder with their handles up to reduce contact with food contact surfaces.
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, Sep 26, 2026 · Original Source