Routine
Feb 18, 2026
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
Open beverages were found in the kitchen. Provide closed employee beverage containers.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The facility had # 6 plastic cups throughout the facility. Also, the main cups were PE lined. Provide compostable or recyclable cups (#1,2 or 5 plastic)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The facility could not locate their employee illness log. Have accessible.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food was stored directly on the floor of the walk-in cooler. Store food on the shelves.
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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Chemical spray bottle were missing labels. The person in charge labeled the bottles while on-site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The facility was cooling chicken completely portioned and covered. Cool the product to allow air flow and heat transfer.
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 record from Minneapolis Health Department, Feb 18, 2026 · Original Source