Routine
Sep 10, 2026
Official score: 92 · Understand this area’s scale
9 recorded violations
Official 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
Clean build-up of mold on ice machine baffle.
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
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The low temp dishmachine did not have any chlorine sanitizer. The large chlorine container was empty. KM immediately ordered more chlorine sanitizer and said it would be delivered tomorrow. Note: Until chlorine sanitizer replaced all washing of dishes and utensils to be conducted in 3-comp sink with sink and surface sanitizer.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in freezer observed numerous boxes of food being stored on the floor. Store all food up off the floor at least 6 inches.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels in dispenser at hand sink beside food prep sink near walk-in coolers. This was corrected by kitchen manager.
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 the plumbing system in good repair.
Inspector’s notes
Observed the floor drain cover beside food prep sink was missing. Reinstalled the cover to prevent debris from clogging plumbing system.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Inspector’s notes
In the women's employee restroom observed the trash container overflowing onto the floor. Empty trash at a frequency that will prevent this from happening.
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 non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed that the kitchen 3-door lowboy was soiled and in need of a thorough cleaning. Clean this lowboy unit.
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed an unlabeled plastic container of food in walk-in cooler. Label food items as to contents of container.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed a prepared meat dish in walk-in cooler that had no date mark. Date mark all TCS prepared foods made on site.
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 record from Minneapolis Health Department, Sep 10, 2026 · Original Source