Routine
Aug 12, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Water at the hand sink was measured as high as 73 degrees F after running it for many minutes. Adjust water heater or repair as needed to ensure water temperature is maintained between 110-130 degrees F.
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
Maintain utensils and discard utensils that are not maintained in a state of repair.
Inspector’s notes
Thin tipped thermometer was not in working condition. Display indicated battery was low. Replace battery or otherwise repair or replace the thin tipped thermometer.
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
Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
Inspector’s notes
Shelves throughout the truck were lined with used cardboard or other soiled absorbent materials. Discontinue this practice as it attracts pests and contributes to deposits of grease and debris.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available on-site or digitally during the inspection. Ensure all shift leaders have access to a copy of the employee illness log. Sample log provided with the 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, Aug 12, 2025 · Original Source