Routine
Jul 29, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Properly cove and seal floor-wall junctures.
Inspector’s notes
Floor seals in the basement kitchen were observed deteriorated and peeling. Repair/reseal floor so that it is smooth, durable, non-porous and easily cleanable. Maintain floor in good condition at all times.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Soda gun nozzle and holders in the bar and far bar area were observed visibly soiled. Fruit fly egg casings were also observed in the soda gun holder as well. Clean these at more frequent intervals and maintain clean to sight and touch.
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Caulking on the wall attachment of the handwashing sink and the 3 basin sink in the kitchen area was observed deteriorated and pulling away from the wall. Remove and replace caulking and maintain seal in good condition.
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
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
There was no sanitizer being used in the establishment to sanitize the ice scoops, knives and cutting boards and other food utensils and equipment in the establishment. Provide an approved sanitizer to sanitize food contact surfaces and use according to instructions.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Jul 29, 2025 · Original Source