Routine
Jan 8, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed food debris on slicer and between food-contact prep tables. Ensure all equipment and components are washed, rinsed, and sanitized after each use or every four hours while using, and are clean to the sight and touch.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the three-compartment sink only had one stopper to wash, rinse and sanitize. Observed sanitizer dispenser was leaking. Ensure all equipment and components are maintained 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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test kit for quaternary ammonium sanitizer being used on site. Ensure one is obtained for each type of sanitizer used.
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 record from Minneapolis Health Department, Jan 8, 2026 · Original Source