Routine
Sep 21, 2026
Official score: 78 · Understand this area’s scale
10 recorded violations
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee health illness log was available on-site. A sample log is being provided with the report. Ensure that all persons in charge know how to use and find the log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
The facility is using both chlorine (bar) and quat (triple sink) as sanitizers, but it didn't have a test kit for either. Obtain and regularly use a test kit for each sanitizer to ensure acceptable concentrations are maintained.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No test kit was available on-site to test the rack temperature within the hot water dish machine during a cycle. Options were reviewed during the inspection. Obtain and regularly use one of these tools to verify that the plate is reaching at least 160 degrees F. during the cycle.
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
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
The following plumbing issues need repair: Leaky faucet at the hand sink outside of the bar. The hot water is unable to shut off at the hand sink behind the bar. The third basin of the triple sink has no drain stopper. Repair these plumbing issues.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
The step-down areas in the kitchen are being marked with yellow tape. Remove the tape, as it is not cleanable.
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 single-service and single-use articles made from deleterious material, or those that impart colors, odors, or tastes to food.
Inspector’s notes
Multiple examples of food stored directly inside single-use plastic shopping bags. Discontinue this practice and ensure that all food is stored in food-grade materials.
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
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
The paper towel dispenser at the dish room hand sink has been removed; no paper towels were immediately accessible. Paper towels were moved near the area during the inspection. Ensure that each hand sink has a supply of paper towels near it.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Most hand sinks, including the bathroom sink, were missing hand-washing reminder signage near them. Post hand-washing reminder signage near each hand sink. Sample signage is being provided with the report.
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 an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The bar dish machine was out of sanitizer and detergent during the inspection. Both were restocked during the inspection. Ensure that the machine is dispensing an approved concentration of chlorine.
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
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
The ice bins were stored on the floor upright, allowing water to pool at the bottom. Store these bins off the floor and inverted to prevent water from pooling.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Minneapolis Health Department, Sep 21, 2026 · Original Source