Routine
May 6, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
Observed employee to wash, sanitize, then rinse food equipment in the 3-compartment sink. Make sure that the rinse step happens after washing, before sanitizing (wash, rinse, sanitize).
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the grout line of the 3-compartment sink and the handwashing sink to be soiled. Observed the ceiling tiles to be soiled. Observed the floors behind the stand-up coolers and under the dry storage racking to be soiled. Clean and keep physical facilities clean.
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 garbage can at handwashing sinks where paper towels are used.
Inspector’s notes
Observed there to be no garbage can in close proximity to the handwashing sink. Provide a garbage can.
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 quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Observed the quat sanitizer concentration in the 3-compartment sink to be 0 ppm. Facility was instructed to use hot water dish machine for all dishes until an adequate sanitizer concetration could be met in the 3-compartment sink. Make sure quat sanitizer concentration is kept between 150-400 ppm, per chemical specification.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the quat sanitizer dispenser at the 3-compartment sink to not be working. Contact chemical provider for assistance, if needed. Facility was instructed to manually dilute quat sanitizer in the 3-compartment sink until dispenser is working. Keep all food equipment in good repair.
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, May 6, 2026 · Original Source