Routine
May 16, 2025
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Relocate or enclose the utility service lines and pipes so they are not unnecessarily exposed.
Inspector’s notes
Utility lines are exposed in the ceiling near the main handwashing sinks from a water leak. Ensure that utility lines are enclosed so that dust and debris from the lines do not come into the food preparation area.
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 approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine bar dish machine measured 0PPM at the time of inspection after being run several cycles. Chemical compartment was opened and it was found all 3 chemical bottles were empty. Manager discontinued use of dish machine and had all dishes run back to the main dish machine until chemicals could be provided to dish machine. Proof that machine had chemicals was provided a few days later. Discussed with manager that bar staff need to be monitoring the dish machine to ensure that it does not run out of sanitizer, or other chemicals. Monitor and replenish chemicals as required and maintain all chlorine sanitizer at 50PPM minimum.
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
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Quat dispenser was measured at 0PPM at the time of inspection. Manager stated they would fix that but in the meantime, a sanitizer bucket of chlorine mixed at 100PPM was the alternative means of sanitizer. Maintain all quat sanitizers according to manufacturer instructions.
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 all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Water was observed on the floor from where the Reach In Cooler had lost power and the ice had melted inside the unit. Clean up the water and maintain the floor clean and dry. Water was observed on the floor in the Walk In Cooler from temporarily transporting ice there. Clean up the water in the Walk In Cooler and maintain the floor clean and dry.
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, May 16, 2025 · Original Source