Routine
Jan 28, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed shield at the soup hot deli area missing - reinstall. Sanitizer dispenser at the juicing compartment sink dispensing sanitizer with concentration lower than 200 ppm. Service.
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
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
Observed employee drinking from a cup at the juicing area - provide closed beverage container.
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
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
Observed utensils in dipper well with no agitation - turn water on to wash away debris.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed quat bucket reading less than 200 ppm. Quat used must be at least 200 - 400 ppm for activeness. Per PIC, dispenser where chemical was obtained from is not reading within the concentration range. Contacted contractor to service the equipment. PIC was informed to obtain sanitizer from another dispenser.
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
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Observed 3-compartment sink at the juicing area with a quat reading of 100 ppm. Quat used must be at least 200-400 ppm. Contacted contractor and PIC will obtain sanitizer from a different location in the business.
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 record from Minneapolis Health Department, Jan 28, 2026 · Original Source