Routine
Apr 24, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink in the bar area was observed with a colander in it. Discussed with lead bartender that the designated handwash sink should be unobstructed and available for handwashing at all times during business hours. Lead bartender removed the colander from the sink immediately. Keep handwashing sink available for handwashing 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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Ranch dressing cups were observed cold holding in the upper part of Cooler 2 at 48F at the time of inspection. Dressing cups were stacked above the fill line in the containers. Another container measured at the bottom of the container was measured at 40F. Discussed with Manager and line cook to reduce the fill line of the products so that they are halfway or a single layer of dressings during slow times, and then more can be added to the container in the upper part of the prep cooler once the dressings are used up. Keep backups in the bottom part of the prep cooler or the Reach In Cooler in the back area. Discard all foods that were not held at 41F or below for food safety.
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Interior food contact surfaces of 2 of the 3 ice machines were observed with slime mold residue at the time of inspection. Increase cleaning frequency of ice machines and maintain them clean to sight and touch.
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
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Frozen raw beef was observed thawing in the 3 basin sink in sitting water at the time of inspection. Because the outside of the food thaws faster than the inside of the food, the outside of the food can reach above 41F before the inside is thawed completely. Food temperature of outside product was measured at 32F at the time, so instructed Manager to move the item to the Reach In Cooler to finish thawing. Retrain staff to thaw foods under cold running water no warmer than 70F or under refrigeration.
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 record from Minneapolis Health Department, Apr 24, 2026 · Original Source