Routine
Sep 16, 2026
Official score: 88 · Understand this area’s scale
4 recorded violations
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Person in Charge (PIC) could not describe employee illness symptoms that must be reported to the PIC, such as vomiting and diarrhea, and did not know that an employee ill with vomiting and diarrhea cannot return to work until they are free of symptoms for 24 hours. PIC must be able to describe a food worker illness policy that meets these requirements. Attached with this report will be resources from the City of Minneapolis website to utilize.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Establishment did not have an employee illness log onsite upon request. An employee illness log will be provided with this report, keep the physical copy onsite and use it to record employee illness symptoms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed a squeeze bottle of hot honey sauce containing fresh minced garlic on a prep table at room temperature. Cut garlic is a TCS food, so it must be kept under temperature control to prevent the growth of harmful bacteria. The bottle of hot honey sauce was discarded during inspection and remade. During a conversation with the PIC, two options were discussed for the sauce: 1) To keep the hot honey sauce out at room temperature, substitute the fresh minced garlic with garlic powder, or; 2) keep the hot honey sauce under mechanical refrigeration at 41F or colder. Use one of these options moving forward and keep cold TCS foods at 41F or colder.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
The handwashing sink next to the cash register was missing hand soap. Even if the handwashing sink is not used frequently, it must be stocked. PIC stocked the hand sink with soap during inspection. Keep all hand soap at all handwashing sinks.
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 record from Minneapolis Health Department, Sep 16, 2026 · Original Source