Routine
Jul 9, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the chest freezer to have ice accumulation. Empty and defrost. Keep equipment in good repair.
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 wording
Label all food packages as required by the law.
Inspector’s notes
Observed packaged baked goods and ice cream for sale (produced onsite at the facility) to be missing required information on the product labels. Labels were specifically missing nutritional information and detailed ingredient list. Information on labeling requirements will be included in this report. Label food products as required by law.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a domestic stand-up refrigerator to be used for food storage in the basement. Discontinue use of non-commercial/domestic food service equipment.
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 wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed food products to be stored in rooms with carpeting, without drop ceilings, and without cleanable walls. Only store food products in areas with approved floors, walls, and ceilings.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed cutting boards with discolored surfaces. Resurface/replace discolored cutting boards. Make sure food contact equipment is kept 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
Only use single-service items one time.
Inspector’s notes
Observed facility to reuse single-use food containers (cheese, ice cream, etc.) for food storage. Only use single-use containers once.
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 wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed tabouli salad and bechamel sauce in the stand-up cooler to not be date marked. Per person-in-Charge, items were prepared 3/4 days prior to inspection. Make sure prepared TCS foods are properly date marked to ensure proper use/discard within 7 days.
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 record from Minneapolis Health Department, Jul 9, 2026 · Original Source