Routine
Jul 9, 2026
Official score: 92 · Understand this area’s scale
9 recorded violations
Official 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
There were no paper towels at bar hand sink. Maintain paper towels at hand sink.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed cooked chicken wings in cooler overnight cooled in a 12 inch deep plastic container. Cool cooked TCS foods in shallow containers. (wings discarded).
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
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
1) At bar observed ice scoop laying in ice bin with handle buried in ice. Store scoop so that handle is not in contact with the ice. Bartender corrected this violation. 2) Observed 4 ice scoops laying directly on top of ice machine. Store ice scoops in an approved scoop holder or in a clean and sanitized plastic or metal container. Immediately corrected by kitchen manager.
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
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
In the walk-in cooler observed a plastic container of wild rice soup dated 6/25. TCS foods dated 7 days after being made must be discarded. Soup was discarded by kitchen manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed the hood being used while all filters had been removed for cleaning. Do not operate hood or cooking equipment when filters are not in place.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At cookline observed several utensils jammed between Coldwell unit and prep table. Discontinue this practice. Store utensils on a clean and sanitized surface.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide hand wash signs in restrooms that are used by employees.
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
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
In the dishroom observed a hose draining condensate waste into the sanitizing compartment of the 3-comp sink. Remove hose draining into sink compartment and have it drain into a floor drain or floor sink.
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
Keep the physical facilities in good repair.
Inspector’s notes
Replace the dead battery at cookline hand sink paper towel dispenser preventing paper towels from being dispensed at hand sink.
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, Jul 9, 2026 · Original Source