Routine
Dec 16, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
ESTABLISHMENT HAVE COMPOSTABLE PLASTIC. NO ORGANICS / COMPOSTABLE HAULER AVAILABLE. PROVIDE COMPOSTABLE / ORGANICS HAULER TO BE ABLE TO COMPOST REQUIRED MATERIALS AND FOOD SCRAPS, ETC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / 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
When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: CHEESE. TIME STAMP TO MONITOR FOOD TEMPERATURE WHEN USING THE 6-HOUR FRAME WAS NOT ACCURATE. MAKE SURE THAT WRITTEN PROTOCOL IS CLEAR, FOLLOWED AND EASY TO VERIFY WHEN FOOD IS TEMP AND DISCARDED. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT.
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, Dec 16, 2025 · Original Source