Routine
Mar 31, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
Observed facility to use sheet pans that did not fit entirely in the 3-ccompartment sink. Make sure all food contact utensils can fit in the 3-compartment sink.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to use chlorine (bleach) as a food contact sanitizer, but to only have quat test strips. Make sure that the sanitizer kit matches the chemical sanitizer used at the facility.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked meatballs and orange chicken in the walk-in cooler to have been cooled in covered containers. Person-in-Charge was informed of effective cooling methods. Make sure that cooked TCS foods are left uncovered while cooling.
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, Mar 31, 2026 · Original Source