Routine
Mar 23, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings in the dry storage area. Professional pest control is provided on a monthly basis- reports verified by inspector. Clean area. Regularly inspect cafeteria and report any signs of pest activity to professional pest control operator. Increase service as needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the service cold hold unit to not be working. Facility is currently using TPHC and discarding leftovers after service. Repair and keep equipment in good repair.
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
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.
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
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed employee to turn off the faucet with their hands after washing their hands. Employee was instructed to use a paper towel to turn off the faucet. Make sure employees use a paper towel to turn off the faucet after washing their hands.
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
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen beef to be thawing in standing water. The frozen beef was placed under running water. Make sure that frozen foods are thawed by one of the ways listed in this code.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed the sanitizer bucket in the kitchen to be at a quat concentration of 100 ppm. The bucket was refreshed and reverified at a concentration of 200 ppm quat. Store wiping cloths in solution with a correct sanitizer concentration.
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 non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment 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, Mar 23, 2026 · Original Source