Routine
Oct 1, 2025
Official score: 94 · Understand this area’s scale
13 recorded violations
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed non-food contact surfaces of equipment soiled with food debris. (handles, coolers, shelving, can opener, etc) Clean and maintain 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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Handwash sink needs to be resealed 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
Keep the plumbing system in good repair.
Inspector’s notes
Observed prep sink spray arm wrapped in plastic cling wrap. Fix spray arm properly. Observed mop sink missing proper drain cover. Provide drain cover. Ensure all plumbing is in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed gyro meat in walk in cooler in storage mode without a cover. Cover food in storage mode. Observed sugar without a cover in storage mode in coffee shop area. When foods are not being used cover them to protect from contamination.
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 lettuce in prep cooler at 51 degrees F. Discussed with operator. They unplug cooler every night, and occasionally forget to plug back in. Discussed with operator, discontinue this practice as cooler requires time to cool down in order to hold TCS foods at the proper temperature. Operator was instructed to use the lettuce that was in there within 3 hours from placing it in there and discard whatever is left.
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 the physical facilities in good repair.
Inspector’s notes
Observed broken soap dispenser on attached to the wall. Replace with a new one. Observed cracked tiles throughout the kitchen. Repair physical facilities.
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 wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed entire facility (floors, walls, ceilings) in need of a deep clean and more frequent cleaning. Clean and maintain 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
Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
Inspector’s notes
Observed unscreened doors in back of kitchen left open for ventilation. Discussed with operator. Screening needs to be provided on these doors to prevent pests from entering.
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 wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed gaskets on fridge door to be damaged, no longer providing a tight seal. Replace gaskets on fridge door.
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 plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Clean all plumbing fixtures
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
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Due to the number of violations surrounding cleaning and maintenance of both equipment and physical facilities, it appears there is a lack of knowledge when it comes to the importance of maintaining a clean kitchen in order to prevent foodborne illness. Discussed with operator. More frequent cleaning practices are needed. If this violation is found repeated next year a risk control plan will be set up to get this aspect of the kitchen under control.
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
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 containers that are not compliant with the Green to Go ordinance in the coffee shop area (cups, lids) Ensure all containers are fully compliant with this ordinance. Further violations of this ordinance may lead to citations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed inside of microwave dirty with food debris. Clean and maintain clean.
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, Oct 1, 2025 · Original Source