Routine
Aug 10, 2026
Official score: 96 · Understand this area’s scale
10 recorded violations
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No device or T-Stick provided to measure the rack or utensils surface temperature in High temp sanitizing mechanical dishwasher. Note: Provide and use it as require
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 a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand washing signage missing from the hand sink in the kitchen. Note: Provide it to remind employees to wash their hands.
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
Develop an effective date marking system and disclose the system to the regulatory authority upon request.
Inspector’s notes
Date marking is missing from TCS foods that were previously prepared and cold held in the refrigerators. Note: Using an effective method, mark the refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation. Note: For details, see the 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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket 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
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
Paper towel or other hand drying device missing from the hand sink in the back kitchen areas.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Wet mop found sitting in the mop bucket. Note: Hang up to air dry
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted. Note: Post it 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 wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No state of Minnesota health department certified food protection manager for the facility's food operation. Note: The manager had training certificate dated to 05/06/2026. But not registered with the state. Note: For details how to apply, see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed food residue and grease build-up on the equipment between and on the cook line. Note: Clean
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The rinsing temperature gauge of the high temperature sanitizing dishwasher not working properly. Note: Repair or replace it.
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 record from Minneapolis Health Department, Aug 10, 2026 · Original Source