Routine
Mar 20, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
NO SIGN AT BAR HANDSINK REMINDING EMPLOYEES TO WASH HANDS. POST HANDWASHING SIGNAGE AT ALL HAND SINKS.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR DISH MACHINE IN EVENT SPACE. USE T-STRIPS, STICKS, OR A DISH PUCK FOR CHECKING RINSE SURFACE TEMPERATURE OF DISHES.
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 20, 2026 · Original Source