Routine
Oct 22, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed quat sani bottle measuring 500 ppm Maintain at 200-400 ppm. This was discussed and corrected onsite.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings on the floor of the dry storage area. Clean up the droppings and provide the information to your pest control operator. This was discussed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed several places on the walls and floors that have holes that need filling, This includes pipes, floor drains and .wall fixtures. Fill the spaces throughout the rear storage area. This was discussed.
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
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed the menu contains a consumer advisory statement but lacks the disclosure statement linking the menu item to the advisory. All items served raw or undercooked per customer request must state as such. Use an * or similar symbol to identify these items as undercooked. The Consumer Advisory statements must be placed on the online menus as well and include any egg dish served undercooked.This was discussed.
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, Oct 22, 2025 · Original Source