Routine
Mar 13, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings behind the cookline equipment and under the dish machine. Clean area. Routinely inspect facility and report evidence of pests to pest control provider. Increase service as needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the prep sink and prep table to be soiled with old food debris. Clean and keep physical facilities 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
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed the sneeze guard on one side of the salad bar to be broken. Person-in-Charge was instructed to only serve on one side of the salad bar until the sneeze guard can be replaced. Protect the salad bar from contamination with a sneeze guard.
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed food containers to be in the 3-compartment sink, but the sink was not filled with enough water to sanitize the containers. The sink was filled with enough sanitizer during inspection. Make sure that food contact surfaces are properly sanitized before use and after cleaning.
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
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed the handles of the tongs to be touching food in the salad bar. Tongs were resituated during inspection. Make sure in-use utensils are stored without the handles touching food.
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 record from Minneapolis Health Department, Mar 13, 2026 · Original Source