Routine
Aug 21, 2026
Official score: 92 · Understand this area’s scale
8 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
Observed soda-gun holders with build-up. Ensure surfaces contacting non-time/temperature controlled for safety foods is cleaned often.
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 a covered trash can in toilet rooms.
Inspector’s notes
Observed missing covered trash cans in restrooms. Ensure covered trash cans are in each restroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed kitchen floors were worn to the subfloor. Observed holes behind the three compartment sink, and bar. Observed walk-in keg cooler with large hole in floor and loose metal. Ensure the facility is maintained in good repair and all finishes are smooth and easily cleanable.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed upstairs restroom was missing a sign reminding employees to wash their hands. Ensure hand washing sinks are designated with a hand washing sign.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed outside and inside of reach-in freezer with food debris. Observed beverage gun holders with build-up. Observed heavy dust build up behind freezer. Observed walls and floors with build-up and debris in kitchen area. Ensure non-food contact surfaces are maintained 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
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
Observed bar hand washing sink did not have paper towels. Ensure each hand washing sink is provided with paper towels or other approved hand drying device. At time of inspection PIC stocked the paper towels.
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
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed taco meat with date mark of 8/11, cooked onions with a date mark of 8/13. Ensure ready-to-eat, time/temperature controlled for safety (TCS) foods are discarded or sold on the seventh day, day one is the day the food was made or opened. Food employee discarded the food at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Discussed noncontinuous cooking process for the chicken wings without a written procedure. PIC stated wings are cooked to 130F internally, cooled, and reheated to order. Wings cooked at time of inspection reached 193F internally. Ensure written procedures are made, and maintained on site before par-cooking or using a noncontinuous cooking process for raw animal foods. . Emailed information.
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 record from Minneapolis Health Department, Aug 21, 2026 · Original Source