Routine
Aug 29, 2025
Official score: 94 · Understand this area’s scale
9 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Flooring underneath equipment throughout the facility is soiled with debris and buildup in some areas. Clean and maintain all flooring throughout the facility.
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
Multiple repairs are needed to the walls and floors throughout the facility. Grout lines are eroding behind the main bar. Stainless steel base flashing is coming away from the wall or is missing in some areas. Some flooring tiles in the beer cooler are cracked. Repair or replace these items. Consult the inspector as needed to ensure finishes are approved.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Many pieces of equipment throughout the facility are not in working condition. Repair or remove unneeded equipment to prevent pest harborage and improve the sanitation of the facility. The walk-in freezer door is allowing air into the unit, resulting in excessive ice buildup within the unit. Some of the food has become compromised. Remove contaminated food and ensure the walk-in freezer is properly working. The cover to the ice machine is missing. Replace the cover.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The dish machine is a hot water sanitizing machine, but no min/max thermometer or heat tape is on site to measure the rack temperature. Obtain and use a test kit for measuring rack temperature.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Floor within the upstairs bar is not an approved finish for this space. Install an approved flooring. Minneapolis construction guide is being provided with the report.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Dried spices left out on the shelving overnight without covering. Cover all food when not in use or not cooling.
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
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
White cutting board in the prep kitchen was soiled with build up. Remove the cutting board or resurface it to a smooth and cleanable surface.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam takeout containers were on-site above the cooking line window. Remove takeout packaging that is not in compliance with the cities green to go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Concentration of sanitizer dispensing into the triple sink is higher than allowed. Adjust the chemical dispenser to ensure that an approved concentration of sanitizer is being dispensed.
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 record from Minneapolis Health Department, Aug 29, 2025 · Original Source