Routine
Oct 24, 2025
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
The floors throughout the facility were observed pitted and missing sections of flooring, exposing the wood floor beneath. Repair or replace floors so that they are smooth, durable, non-porous and easily cleanable.
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
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
The ice machine was observed with a buildup of slime mold on parts of the machine that contact ice. Clean machine at a frequency that maintains it clean to sight and touch.
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
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
The caulking behind the 3 basin sink, the handwash sink and the food preperation sink, and wall junctures were observed stained, deteriorating and crusted with food debris. Remove caulking and reseal with a smooth layer.
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
Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.
Inspector’s notes
Food thermometer was not calibrated accurately and was off approxmiately 4 degrees Fahrenheit. Recalibrate thermometer so that it is accurate to at least +/- 2F. Calibrate according to thermometer instructions.
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 record from Minneapolis Health Department, Oct 24, 2025 · Original Source