Routine
Jun 8, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels in dispenser at back room hand wash sink. Provide and maintain paper towels in dispenser.
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
Provide chlorine test strips to measure the strength of the chlorine sanitizer in the 3-compartment sink.
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, Jun 8, 2026 · Original Source