Routine
Jul 8, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED CARDBOARD BOXES USED FOR SHELF LINING. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED MULTIPLE SHELVES WITH LOW CLEARANCE BETWEEN 1-3 INCHES. STORE FOOD 6 INCHES ABOVE THE FLOOR ON A SHELF SYSTEM.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED TCS STORED AT ROOM TEMPERATURE. FOR EXAMPLE : MASHED POTATOES AND EGGS. SEE TEMP. CHART. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. PIC MOVE FOOD BACK INTO THE WALK IN COOLER.
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
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
WATER TEMPERATURE AT HANDWASHING SINK WAS REGISTERING 74F. HOT WATER TEMPERATURE SHOULD BE BETWEEN 110-130F. ADJUST HOT WATER TEMPERATURE TO BE ABLE TO MEET THIS CITY ORDINACE.
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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
NO FOOD THERMOMETER AVAILABLE. PROVIDE A FOOD THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
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, Jul 8, 2026 · Original Source