Routine
Apr 1, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
Inspector’s notes
Missing trash can at hand sink in warewashing area. Provide.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sanitizer bucket in cabinet near brat station observed at 100 ppm. Person in charge refilled and corrected to 400 ppm. Ensure proper levels of buckets, consider changing water more frequently.
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 food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Pizza slicer, tongs, oven shovel, and side of equipment where utensils are stored (prep area behind cashier) are not being cleaned and sanitized every 4 hours. They are usually cleaned at the end of the day (18 hours). Instructed to wash, rinse and sanitize utensils and food contact surface where utensils are hung. There is only 1 set of utensils. Consider obtaining more utensils for ease of swapping out every 4 hours. Come up with system to ensure 4 hour timeframe is met.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Tongs and holder for brats in customer area are not being cleaned and sanitized. Instructed to wash, rinse and sanitize immediately. These tongs need to be cleaned and sanitized at least every 4 hours.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand sink being used for rinsing pizza slicer. Hand sink is only to be used for hand washing. Discontinue use for anything other than hand washing.
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 record from Minneapolis Health Department, Apr 1, 2025 · Original Source