Routine
Jul 23, 2025
Official score: 94 · Understand this area’s scale
9 recorded violations
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed meat debris on slicer. Ensure equipment is put away clean after use.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed non-usable equipment throughout the establishment. Remove all unnecessary items to reduce clutter.
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
Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.
Inspector’s notes
Establishment has only a grocery license but they are also running a meat market where they cut and package raw, frozen meat. This requires a separate meat market license. Discontinue operating as a meat market until the proper license is obtained.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed one reach in cooler not working. Repair/replace cooler. Observed bandsaw repaired with tape. Repair bandsaw with approved equipment.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed boxes of meat in walk in freezer sitting directly on the floor. Keep all food at least 6 inches off of the floor.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Operator was unable to produce any test strips for chlorine sanitizer. Obtain and use test strips.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed used mops sitting in mop bucket. Hang mops after use.
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
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed knives stored below prep table unprotected. Store utensils in a clean and protected location.
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
Store and transport soiled linens in a clean nonabsorbent receptacle or a clean launderable bag and in a manner that prevents contamination of food, clean equipment, clean utensils, clean linens and single-service and single-use articles.
Inspector’s notes
Observed rags/linens hanging off of equipment to dry. Store used linens according to rule listed above and launder them daily.
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 record from Minneapolis Health Department, Jul 23, 2025 · Original Source