Routine
Sep 11, 2025
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed damaged floor tiles by the walk-in cooler and across from the ice machine. Repair and keep physical facilities in good repair.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gaskets at the stand-up freezer, the line cheese cooler, and the walk-in cooler to be torn. Observed ice build-up in the walk-in freezer. Service equipment and keep equipment in good repair.
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 wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors/walls under and behind the french fry station fryer and the ice machine to be soiled. Observed the floor under the dish machine to be soiled. 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
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed buns to be stored underneath the fly trap across from the ice machine. The buns were moved to a different area during inspection. Make sure foods are stored away from pest control devices.
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
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee performing back-of-house duties, wash their hands for only a few seconds, and then start to handle french fries. Make sure that employees wash their hands, for a minimum, of 20 seconds.
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
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed employees to scoop french fries and use their bare hands to make sure that fries stayed in their containers. It was recommended that employees scooping and handling fries wear gloves. Make sure that employees don't touch ready-to-eat foods with their bare hands.
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 11, 2025 · Original Source