Routine
Jun 11, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test strips available to test sanitizer concentration for either quat or chlorine used on site. Obtain and use test strips.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed meat slicer in storage mode with food debris. Ensure equipment is put away 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed sanitizer bucket sitting in handwash sink. Ensure handwash sink is accessible at all time and used only for handwashing.
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, Jun 11, 2025 · Original Source