Routine
Jun 5, 2025
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is managing the safety of cooked tapioca pearls by time and not the with the aid of mechanical refrigeration. Facility makes new pearls on defined increments each day. Formalize the process with written procedures that are maintained on-site. Sample templated is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log is being maintained on-site. Recording requirements were reviewed with the person in charge and sample log is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Some examples in the basement of cases of single use cups storing directly on the ground. Owner indicated that more shelving has been ordered. Ensure that all single use food containers that touch food or beverage are stored 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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Sheet trays of exposed donuts holding without a cover on the service counter. Provide a container or wrap individual donuts to protect them from overhead contamination.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
No paper towels available near the main sink during the start of the inspection. Stock was found and a supply was provided during the inspection. Ensure that all hand sinks have a supply of paper towels near them.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Examples of wet or soiled wiping cloths holding on the counter or not completely submerged in the sanitizing solution. Towels were moved into sanitizing solution during the inspection. Ensure that all wet and/or damp wiping cloths are storing in the sanitizing solution when not in 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 record from Minneapolis Health Department, Jun 5, 2025 · Original Source