Routine
Mar 6, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
THERE WAS NO EMPLOYEE ILLNESS LOG AVAILABLE AT TIME OF INSPECTION. EXPLAINED PURPOSE TO PERSON IN CHARGE. SENDING EMPLOYEE ILLNESS LOG PDF WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
OBSERVED BAGGED RICE IN WALK-IN COOLER AT 90*F THAT HAD BEEN COOLING FOR 1 HOUR. BAGS OF RICE WERE STORED IN A PLASTIC BIN AT A DEPTH OF ABOUT 6 INCHES. EXPLAINED PROPER COOLING METHODS TO PERSON IN CHARGE. RICE WAS REMOVED FROM BAGS AND SPREAD IN A HOTEL PAN AT A DEPTH OF 2 INCHES. DO NOT COVER FOODS UNTIL THEY HAVE COOLED TO 41*F.
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 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 HOME-USE HAMILTON BEACH BLENDER IN FOOD PREP AREA. EQUIPMENT MUST BE COMMERCIAL GRADE AND CERTIFIED FOR SANTIATION (ANSI/NSF OR EQUIVALENT). REPLACE WITH APPROVED 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
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED DRAIN COVER MISSING AT THE MOP SINK. REPLACE DRAIN COVER.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
OBSERVED TONGS HANGING OFF OVEN HANDLES. TONGS CAN BECOME CONTAMINATED WHEN STORED IN THIS MANNER BY RUBBING AGAINST EMPLOYEE CLOTHING. STORE TONGS IN A CLEAN AND SANITIZED LOCATION. EMPLOYEE MOVED TONGS AT TIME OF INSPECTION.
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, Mar 6, 2026 · Original Source