Routine
Mar 9, 2026
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Access to handsink in pantry area was blocked by a utility cart. This was immediately corrected by Chef.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Observed ambient air temperature of pantry walk-in cooler at 52*F. Repair cooler so that it maintains a temperature of 41*F or less. 2) In main kitchen dishroom observed the front portion of unit being held together with duct tape to steady it. Repair unit so that duct tape is not required to hold the metal in place.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
At main cookline observed a container of coleslaw double stacked with a metal pan sitting on top of and directly touching the uncovered coleslaw beneath it - on Coldwell. Discontinue double stacking uncovered food products. This was immediately corrected by Chef.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Correct the following: 1) In the dishroom the soap dispenser at the hand wash sink had fallen off wall. Mount soap dispenser on wall next to hand wash sink. 2) Observed flaking paint on wall of basement prep walk-in cooler. Repair wall. 3) Observed ambient temperature of walk-in cooler in pantry area at 52*F. Have unit serviced so that it maintains an ambient temperature of 41*F or less.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
In walk-in cooler #33 observed numerous foods and dressings date marked on 2/18/26. Discard TCS items seven days after being made or opened.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There were no 160*F thermolabels or an irreversible measuring thermometer to measure the final rinse temperature of the high temp dishmachine. Provide so that fianl rinse temp can be measured.
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 9, 2026 · Original Source