Routine
Jul 22, 2026
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed severe ice accumulation in the walk-in freezer. Empty and defrost. Service equipment 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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls behind the dish machine and 3-compartment sink to be soiled. Observed the floors under the dish machine and 3-compartment sink to be soiled. Clean and keep physical facilities 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 wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets of the meat cooler and cookline low 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 wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw shelled eggs to be stored above ready-to-eat produce in the walk-in cooler. Items were rearranged during inspection. Make sure raw animal foods are stored in a way that helps prevent contamination of ready-to-eat foods.
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
Only use single-service items one time.
Inspector’s notes
Observed bulk containers of soy sauce to be reused as storage for noodles and other foods. Only use single-use containers once.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the prep sink, dish machine drain board, and 3-comprtment sink to not be properly sealed to the wall. Recaulk and seal sinks to the wall.
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
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to wipe their face, clean out the wok, and then move to resume food handling without washing their hands. Employee was instructed to wash their hands. Make sure that employees wash their hands once they have become contaminated.
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, Jul 22, 2026 · Original Source