Routine
Jan 5, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Date mark TCS sauces in squeeze bottles kept in coolers and by Coldwell unit. They are to be discarded after 7 days of being opened.
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 the physical facilities in good repair.
Inspector’s notes
Correct the following: 1) Install soap dispenser at hand sink in back room. Dispenser was laying on side of hand sink. 2) Provide a paper towel dispenser at back room hand wash sink.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of State Certified Food Manager's Certificate in a conspicuous location.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial 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
Provide paper towels at hand sink in back room.
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
Provide a hand wash sign at hand sink in back room.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed ice bin under counter was not covered - the lid was not covering the ice. This was corrected on site.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Post establishment license in a conspicuous location.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
PIC did not know if establishment had an employee illness log. Provide and keep up to date an employee illness log. See attachment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jan 5, 2026 · Original Source