Routine
Oct 5, 2026
Official score: 96 · Understand This Area’s Scale
11 recorded violations
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Multiple plastic folding tables are being used in the main kitchen for food staging. Discontinue using these surfaces for food prep, staging, and storage.
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
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Cases of takeout silverware storing directly on the floor in the ice machine room. Move these items at least 6 inches off the floor.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Cases of food stored on the floor of the walk-in freezer. Move all food to at least 6 inches off the floor.
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
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s Notes
Ice bins are stored upright near the ice machine in a manner that can be contaminated. Store these buckets in a self-draining position that prevents overhead contamination. Clean and frozen ice wand stored directly on the shelf in the walk-in freezer. Wrap clean and frozen wands in plastic wrap or store in a container that is washed, rinised, and sanitized.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Ice scoop stored in a soiled holder. The ice scoop and the holder were moved to the dish area to be washed, rinsed, and sanitized. Ensure that all food-contact surfaces are cleaned when not in use and kept clean.
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
Keep the physical facilities in good repair.
Inspector’s Notes
Examples of base tile coming away from the wall in the ice machine room. Examples of wall edging (corner bead) missing from the main kitchen area. Repair or replace finishes throughout the facility as needed.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Flooring in the ice room soiled with build-up and debris around the wall/floor junctures. Clean all walls, floors, and ceilings.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
The interiors of multiple reach-in coolers within the kitchen are no longer being used, but are soiled with mold-like accumulations. Keep non-food-contact surfaces clean.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Multiple bar and bathroom hand sinks are missing hand-washing reminder signage near them. Sample signage is being provided with the report. Ensure that each sink has reminder signage near it.
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 means to measure the plate temperature within the main dish machine during a cycle. The manager indicated that he had one at another facility and would bring it over. Provide a means to test the rack temperature during a cycle to ensure it's reaching at least 160 degrees 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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Interior of the ice machine soiled with mold-like accumulations. Clean and sanitize the interior of the ice machine regularly to prevent these buildups.
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 record from Minneapolis Health Department, Oct 5, 2026 · Original Source