Routine
Sep 14, 2026
Official score: 84 · Understand this area’s scale
14 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand-washing sinks missing hand washing signs. Ensure each hand-washing sink has a sign reminding employees to wash 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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam containers for to-go food. Ensure to-go food containers are either recyclable (aluminum, non-black #1, #2, #5 plastics, or paper), compostable, or reusable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log available on site. Ensure employees are trained on foodborne illness policy and employees who are experiencing foodborne illness symptoms are recorded on the log. Emailed log with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed mechanical hot-holding cabinet was in disrepair. Ensure all equipment is maintained in good repair.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excess equipment and food service items stored on site. Ensure all unnecessary items are removed from the facility.
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 and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
Inspector’s notes
Observed food prep sink with empty fish packages in the bottom, a colander with lettuce on top of the packages, and raw chicken in package on the drain board. Ensure food/contact surfaces of equipment are cleaned and sanitized between use with each type of raw animal foods (fish and chicken) as well as between used between raw animal foods and other foods (fish/chicken, and the lettuce) to prevent contamination. At time of inspection the lettuce and chicken were discarded, and the sinks were washed and sanitized.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw chicken at 50F on food prep sink. Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth. Chicken was discarded at time of inspection.
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
Discontinue cleaning maintenance tools, preparing or holding maintenance materials, discarding mop water or similar waste in food preparation sinks, handwashing sinks, or warewashing equipment.
Inspector’s notes
Observed mop sink with electronics and non-food items stored inside. Ensure mop water is being disposed in the mop sink. Clear mop sink for use.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed kitchen hand washing sink had cleaning bottles inside. Ensure hand washing sinks are used exclusively for hand washing. At time of inspection PIC moved the items from the hand-washing sink.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed hand washing sink was in need of sealing to the adjoining wall. Ensure all fixed equipment is sealed.
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
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse feces under sink at front counter and behind equipment. Ensure pests are controlled.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed mouse feces in the facility. Ensure the services of a licensed pest control operator are obtained, and pest control services are provided. Keep reports on site for inspector.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed the Certified Food Protection Manager was not posted in a conspicuous place. Ensure it is posted.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed floors were broken near the kitchen entrance. Ensure all surfaces in the food prep area are smooth and easily cleanable.
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 record from Minneapolis Health Department, Sep 14, 2026 · Original Source