Routine
Sep 10, 2026
Official score: 86 · Understand this area’s scale
12 recorded violations
Official wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed ice machine with mold buildup on inner flap. Clean ice machine and maintain clean.
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
Keep the physical facilities in good repair.
Inspector’s notes
Observed missing base coving in some areas. Observed missing tiles on ceiling. Observed chipping paint on wall near shelving with clean utensils. Fix the issues listed above and maintain physical facilities in good repair.
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
Have a covered trash can in toilet rooms.
Inspector’s notes
Downstairs toilet room is missing covered trash can. Provide covered trash can.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed missing signs at handwashing sinks informing employees to wash their hands. Provide sign at each handwashing sink. Sending PDF with report.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed container with raw burger stored above container with ready to eat lettuce. Observed raw chicken stored above container with salsa. Employee corrected at time of inspection. Store raw foods below ready to eat foods.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed significant dust buildup on ceiling. 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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed foods in drawer cooler below grill at 48*F (ham, egg). Instructed person in charge to lower temperature dial on cooler and monitor temperatures. If temperatures do not decrease, call for repair of cooler.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed foods in drawer cooler below grill at 48*F (ham, egg). Instructed person in charge to lower temperature dial on cooler and monitor temperatures. If temperatures do not decrease, call for repair of cooler. Observed nonworking cold holding unit. Repair or remove from establishment.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed can opener with dried food debris. 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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed mop head leaning against wall near mop sink with the head above the handle. Hang mops to dry with the head facing downwards to allow for proper air drying and to prevent contaminating the wall or mop handle.
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
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed tongs stored on oven handle. Tongs can become contaminated by rubbing against employee clothing when stored on oven handle. Store tongs in a clean and sanitized location.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The employee illness log was not available upon request. Keep a log to record employee illness and have it available upon request. Sending employee illness log with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 10, 2026 · Original Source