Routine
Mar 11, 2026
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The wall and flooring area on the side of the glazing stations were soiled with a buildup of food debris. The floor under the combi oven in the deli area was soiled with grease buildup from the combi oven. Ensure all walls, floors, and ceilings are clean and maintained 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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The speed rack near the glazing station in the bakery was soiled with a buildup of food debris. Clean and maintain clean all non-food contact surfaces.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Employee bathroom downstairs was missing a handwashing reminder sign. Post a handwashing reminder sign next to all hand sinks.
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
Remove control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
Mop sink back to back door has a splitter attached to the faucet with a control valve on one side. Remove the wye splitter with control valve from this faucet. Replace with an appropriate sidekick and fittings if desired.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
No ingredient information is available on-site for the self-service bakery items. Obtain and know how to find ingredient information for all unpackaged food available for sale.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log on-site. Illness logging requirements were reviewed and a sample log is being provided with the report. Ensure that an employee illness log is maintained and all persons in charge know how to use and find it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The combi oven in the corner of the deli continues to not operate as design causing a buildup of grease and fat that backs up into the unit and has created a significant sanitation concern in the deli kitchen. Repair or replace this unit.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, Mar 11, 2026 · Original Source