Routine
Dec 12, 2025
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no sanitizer test kit for chlorine/bleach solution used to sanitize contact surfaces. Ensure a sanitizer test kit is obtained.
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
Observed kitchen hand washing sink was missing paper towels. Ensure each hand washing sink is provided with a hand drying device like paper towels.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sink in kitchen was missing a sign reminding employees to wash hands. Ensure each hand washing sink is supplied with a sign.
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 record from Minneapolis Health Department, Dec 12, 2025 · Original Source