Routine
Mar 11, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is no handwashing sink in the basement to be used to wash hands after cleaning equipment from bagging ice. Provide a handwash sink and submit plans to the City of Minneapolis before installing a handwashing sink to ensure that it is installed in an approved location.
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
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Submit plans to the City of Minneapolis before installing a handwashing sink in the basement for the 3 basin sink and ice machine. Contact City of Minneapolis with questions on plan submission. Follow link for more information on plan review process: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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, Mar 11, 2026 · Original Source