Routine
Sep 15, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed non-food-contact surfaces in the kitchen area soiled with old food buildup and grease. Clean the following equipment: lids and doors of coolers, inside of coolers (racks and inner walls), food prep equipment, and grease buildup from the hood canopy.
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
Observed Styrofoam and black plastic containers being used on-site. Per the Green To Go Ordinance, Styrofoam and black plastic containers are not allowed. All to-go containers must be either reusable, recyclable, or compostable. We documented this violation and discussed it during previous inspections. A citation has been issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed TCS foods such as rice, ground beef, and other cooked items without proper date marking. All TCS food items must be date-marked if held for more than 24 hours so they do not exceed 7 days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels missing at the handwashing station near the cookline. All handwashing stations must be supplied with paper towels at all times. Paper towels were provided at the time of inspection.
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
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed grease dripping from the hood system. Grease is building up and dripping into the cooking equipment. Clean hood baffles.
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 record from Minneapolis Health Department, Sep 15, 2026 · Original Source