Routine
Feb 11, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED MISSING SIGNS AT HANDWASHING SINKS. POST A SIGN AT EACH HANDWASHING SINK USED BY EMPLOYEES TO REMIND THEM 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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZING SOLUTION WHEN NOT IN USE.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
OBSERVED COOKED BEEF COOLING IN A DEEP PLASTIC STORAGE CONTAINER ON THE COUNTER AT 155*F (INTERNAL) AND 95*F (SURFACE). ACCORDING TO PIC, BEEF HAD BEEN COOLING FOR APPROXIMATELY 1.25 HOURS. THIS INDICATES THAT IMPROPER COOLING METHODS WERE BEING USED. PIC WAS INSTRUCTED ON REQUIRED COOLING PARAMETERS AND METHODS. PRODUCT WAS TRANSFERED TO SHALLOW METAL PANS WITH FOOD DEPTH OF 2 INCHES OR LESS AND PLACED IN WALK-IN COOLER TO FACILITATE RAPID COOLING.
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
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
OBSERVED KNIVES WEDGED BETWEEN 2 PREP TABLES. THIS IS NOT AN APPROVED LOCATION TO STORE CLEAN UTENSILS. MOVE KNIVES TO AN APPROVED LOCATION.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
OBSERVED TONGS HANGING ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED WHEN STORED IN THIS MANNER BY RUBBING AGAINST EMPLOYEE CLOTHING. PERSON IN CHARGE MOVED TONGS AT TIME OF INSPECTION.
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, Feb 11, 2026 · Original Source