Routine
Apr 16, 2026
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Lower shelves in the kitchen were soiled with debris and build-up. Clean and maintain all shelves and other non-food contact surfaces throughout the kitchen.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Some utensils and equipment were stored in a bin on the speed rack, soiled with food debris and build-up. Store all equipment and utensils 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
Maintain all stored frozen foods in a frozen state at all times.
Inspector’s notes
Multiple examples of foods in the walk-in freezer were not frozen solid but below 41 degrees F. The walk-in freezer was turned off yesterday for maintenance and was turned back on during the inspection. Ensure that all frozen foods remain frozen solid.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Multiple examples of uncovered prepared foods in the walk-in freezer that were uncovered. Once foods have fully cooled ensure that they are covered to prevent contamination.
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 wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cooked meat holding within the cold top unit storing above the fill line holding at 47 degrees F. Half the product was moved to a new container and placed in a different reach-in cooler. Ensure that all TCS foods are holding at or below 41 degrees F. More than a small working portion of shelled eggs is being held at room temperature in the kitchen. Cook indicated that they only need to replace this container once or twice a day. Either reduce the portion size to a small working portion or control this practice by installing time as a public health control practice, such as masking tape or a log, to ensure that these foods never exceed 4 hours of temperature abuse.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors underneath the coolers on the line soiled with build-up of debris. Clean and maintain all floors, walls, and ceilings.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Some lower shelves were lined with used carboard. Remove these shelf liners as they are not cleanable and absorbent.
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, Apr 16, 2026 · Original Source