Routine
Oct 30, 2025
Official score: 94 · Understand this area’s scale
7 recorded violations
Official 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 TO GO CONTAINERS ON SITE. TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE CONTAINERS WITH REUSABLE, RECYCLABLE OR COMPOSTABLE ALTERNATIVES. SENDING MORE INFORMATION WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZER SOLUTION WHEN NOT IN USE.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED MOLDY CAULK BEHIND 3 COMPARTMENT SINK AND PREP SINK. REDO CAULK.
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
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
OBSERVED MISSING PAPER TOWELS AT HANDWASHING SINK IN PREP AREA. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION. PROVIDE A CONTINUOUS SUPPLY OF DISPOSABLE TOWELS AT EACH HANDWASHING 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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED UNLABELED SPRAY BOTTLE WITH SANITIZER. PERSON IN CHARGE LABELED SPRAY BOTTLE AT TIME OF INSPECTION. LABEL ALL CONTAINERS USED TO STORE TOXIC MATERIALS WITH THE COMMON NAME OF THE PRODUCT.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED FLOORS UNDER EQUIPMENT AND WALLS WITH DEBRIS BUILDUP. CLEAN AND MAINTAIN 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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED INTERIOR OF SODA GUN WITH BUILDUP WHERE THE SODA TOUCHES THE DISPENSER. CLEAN AND MAINTAIN 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 record from Minneapolis Health Department, Oct 30, 2025 · Original Source