Routine
Nov 7, 2025
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED FOOD DEBRIS BUILDUP ON WALL BEHIND PREP TABLE. WALL MATERIAL IS PAINTED CINDER BLOCK. WALL MUST BE A SMOOTH AND EASILY CLEANABLE SUCH AS FRP (FIBERGLASS REINFORCED PLASTIC) OR STAINLESS STEEL. CLEAN THE WALL AND INSTALL SMOOTH, DURABLE FINISH.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
WALL MATERIAL BEHIND PREP TABLE IS PAINTED CINDER BLOCK. WALL MUST BE A SMOOTH AND EASILY CLEANABLE SUCH AS FRP (FIBERGLASS REINFORCED PLASTIC) OR STAINLESS STEEL. INSTALL SMOOTH, DURABLE FINISH BEHIND PREP AREA.
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
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 COMMERCIAL MIXER ON PREP TABLE WITH CHIPPING PAINT. FLAKES FROM MIXER COULD DROP INTO FOOD. REPAIR OR REPLACE MIXER.
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 COLD FOODS IN SALAD BAR COOLER AT 44*F (BEETS, PEACHES, SALAD). INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR UNIT. IF TEMPERATURES DO NOT DECREASE, CALL FOR REPAIR. COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD BE HELD AT 41*F OR BELOW AT ALL TIMES.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED COLD FOODS IN SALAD BAR COOLER AT 44*F (BEETS, PEACHES, SALAD). INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR UNIT. IF TEMPERATURES DO NOT DECREASE, CALL FOR REPAIR. COLD HOLDING EQUIPMENT SHOULD HOLD FOODS AT 41*F OR BELOW AT ALL TIMES.
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 record from Minneapolis Health Department, Nov 7, 2025 · Original Source