Routine
Nov 20, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed a food worker cleaning dishes in the prep sink. The prep sink should only be used for food preparation. The Person In Charge was asked to discontinue using the prep sink for cleaning dishes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dishes being washed in the prep sink without being sanitized. The Person In Charge was asked to discontinue washing dishes in the prep sink and was instructed to wash, rinse, and sanitize dishes in the 3-compartment sink.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed bags of hominy placed directly in the handwashing sink. PIC removed the bags during the inspection. Handwashing sinks should be accessible at all times.
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 onion-soup "encebollado" in reach-in cooler, cooling in a large Cambro container. Soup was observed at 133F. PIC was asked to separate the soup into smaller portions and keep the food uncovered until it cools down. Ensure that all TCS foods are properly cooled by using one of the cooling methods explained during inspection.
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
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a MN-issues certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Nov 20, 2025 · Original Source