Routine
Nov 21, 2025
Official score: 100 · Understand This Area’s Scale
8 recorded violations
Official Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
THERE WAS NO SIGNAGE AT HANDWASHING SINK NEAR GRILL REMINDING EMPLOYEES TO WASH THEIR HANDS. POST HANDWASHING SIGN NEAR KITCHEN 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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WET WIPING CLOTHS IN A BUCKET WITH SANITIZER.
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 EXCESSIVE ICE BUILDUP IN FREEZER. ICE BUILDUP IS OFTEN A SIGN OF MALFUNCTION, SUCH AS FAULTY SEALS OR POOR TEMPERATURE CONTROL. REPAIR OR REPLACE FREEZER.
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
Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
Inspector’s Notes
OBSERVED EMPLOYEE PERSONAL ITEMS (MEDICATION) IN FOOD PREP AREA. DESIGNATE AN AREA AWAY FROM FOOD PREP AREA FOR EMPLOYEE PERSONAL ITEMS.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
OBSERVED PEELING OF COUNTERTOP WHERE TAKEOUT CONTAINERS ARE PLACED. NON-FOOD CONTACT SURFACES OF EQUIPMENT MUST BE SMOOTH AND CORROSION RESISTENT. REPAIR OR REPLACE COUNTERTOP.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
OBSERVED DIRTY WALLS AND LIGHT SWITCH IN ROOM WITH 3 COMPARTMENT SINK. 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
Keep the physical facilities in good repair.
Inspector’s Notes
OBSERVED DAMAGED WALL IN PREP AREA. REPAIR.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
OBSERVED WET MOP SITTING IN MOP BUCKET. HANG MOPS TO DRY AFTER EACH USE. PERSON IN CHARGE HUNG MOP AT TIME OF INSPECTION.
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 record from Minneapolis Health Department, Nov 21, 2025 · Original Source