Routine
May 1, 2025
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed fish, sausage and cut meats without proper labeling. Ensure packages maintain labels identifying name of food, where it was produced, ingredients and other applicable information.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial 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
Observed two large containers for self-service grain/ dried beans. Facility does not have three compartment sink. Ensure food contact surfaces are washed, rinsed, and sanitized at the proper frequency. Discussed using disposable scoops and disposable food-grade liners.
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
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
For Retail Egg Sale –Improper labeling or placard missing (missing grade and size, name and address of producer, processor or distributor, the words “packed for” or “distributed by” or equivalent; the statement “Perishable). Keep Refrigerated”; and the pack date and quality assurance date. Remove eggs from sale until all labeling has been complied with.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
All food must be from approved sources.
Inspector’s notes
Observed frozen fish, meats, and sausages without proper labeling. Ensure foods are from an approved source. Discussed discontinuing sale of items until proper labeling and receipts have been provided.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed box of plantains and aloe stored on ground in retail area. Ensure all food items are stored at least six-inches above the ground.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excess items in back rooms. Ensure only items necessary to the business is stored on site.
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 record from Minneapolis Health Department, May 1, 2025 · Original Source