Routine
Oct 22, 2026
Official score: 92 · Understand This Area’s Scale
4 recorded violations
Official Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
Observed cloths used to line many kitchen shelves. Remove.
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
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s Notes
Observed cocktail glasses stored with lip contact surface directly on bar cooler shelf. Provide a shelf liner that can be routinely cleaned and sanitized. Or store glasses so that lip contact surface is not touching a surface that is not routinely cleaned and sanitized.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed melted garlic butter held at room temperature. Options to store butter are as follows: -store at 41F below in mechanical refrigration -hot hold butter at 135F or above -use time as a control; develop policy, mark with time, discard at 4 hours Discussed options with chef, template provided with report.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Chef is not keeping an employee illness with symptoms. Discussed employee health policy requirements, guidance documents and log sent with report. Contac inspector with any additional questions.
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, Oct 22, 2026 · Original Source