Routine
May 6, 2025
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Discard shell eggs that are not clean and sound, or exceed the restricted egg tolerances.
Inspector’s notes
Observed eggs for retail sale without any label, grade, 'perishable', pack date or 'keep refrigerated" signage. Remove the eggs and provide the required information for retail egg sale. Information is provided with this report. Manager removed the referenced eggs from retail cooler during the inspection and began to immediately work on proper labeling for eggs based on the source box i the cooler. In addition, information was provided from the Minnesota Department of Agriculture website: https://www.mda.state.mn.us/sale-eggs-minnesota Going forward, management is to adhere with the applicable requirements of the code.
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 a large amount of unused equipment in the basement. Remove the items. This was discussed with the manager and the items are scheduled to be removed.
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
Have a covered trash can in toilet rooms.
Inspector’s notes
Observed no covered waste can in the men's restroom downstairs. Provide at least one covered waste can. This was discussed with the manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 the scoop holders in bulk food dispensing area slightly soiled with food residue and buildup. Clean and sanitize the holder at a higher frequency. This was discussed with the manager.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the tethers on bulk food dispensing scoops either broken or stretched out. Observed the tethers on the scoops at the bulk food dispensing area either broken or too stretched out, leading to scoops dangling close to the floor. Remove and replace the tethers with ones that retain their characteristics under normal use conditions. This was discussed with the operator.
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, May 6, 2025 · Original Source