Routine
Feb 23, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
OBSERVED MULTIPLE BOXES STORED INSIDE AND AROUND THE FOOD PREPARATION SINK. DISCONTINUE PRACTICE. THE FOOD PREP SINK SHOULD BE MAINTAINED ACCESSIBLE AND USED ONLY FOR FOOD PREPARATION. PERSON IN CHARGE MOVED ITEMS AT TIME OF INSPECTION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED CRACKS IN CERAMIC HAND SINK. REPAIR OR REPLACE HAND SINK.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED THE CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN 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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
OBSERVED TACO MEAT COOLING IN WALK-IN COOLER FULLY COVERED WITH PLASTIC WRAP. TACO MEAT HAD BEEN COOLING FOR 1 HOUR AND WAS 80*F. PERSON IN CHARGE UNCOVERED TACO MEAT AND PROPER COOLING METHODS WERE 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 wording
Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
Inspector’s notes
OBSERVED EMPLOYEE PHONE ON PREP COUNTER. PHONE WAS MOVED AT TIME OF INSPECTION. LOCATE LOCKERS OR OTHER AREAS AWAY FROM FOOD PREPARATION TO STORE EMPLOYEE PERSONAL BELONGINGS.
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 record from Minneapolis Health Department, Feb 23, 2026 · Original Source