Routine
Jul 21, 2026
Official score: 90 · Understand this area’s scale
6 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Oberve comida guardado en el estación de preparación a mas de 41F. Discutimos reemplazado el estación de preparación para mandener el comida a 41F o mas bajo. I observed food stored in prep station a higher than 41F. We discussed replacing prep station to maintain food at 41F or lower.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observé platos en elfregadero para lavarse las manos. Movieron los platos par tiener acceso. Aseguranse que nunca tapan el fregadero para lavarse las manos. Observed dishes being stored in handwashing sink. Dishes were removed to have accessibility. Keep handwashing sinks accessible at all times.
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
No observé un senal que recordara a los empleados que se laven las manos. Pon un senal para recordar a los empleados que se laven las manos. Observed no sign to remind employees to wash their hands. Post a sign to remind employees to wash their hands.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observé no kit de prueba de desinfectante en el sitio. Consigue un kit de prueba para testar la concentración del desinfectante. Observed no test kit of sanitizer on site. Acquire testing kit for sanitizer concentration testing.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observe no termómetro de comida en el negoico. Consigue un termómetro de comida para chequear el temperatura del comida. Observed no food thermometer in the business establishment. Have a food thermometer accessible for food temperature checks.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observe un trapo de limpieza mojado sobre la mesa y el cubeta roja de disinfectante se registraron a niveles mas bajo de 50 ppm. Manténga los trapos de limpieza en un solución de desinfectante aprobada. Observed wiping cloth wet on counter and recorded sanitizer levels in red bucket below 50ppm. Maintain wiping clothes in use in approved sanitizer solution.
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, Jul 21, 2026 · Original Source