Routine
Oct 8, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED SPRAY BOTTLES WITH CLEANING PRODUCTS THAT WERE NOT LABELED THROUGHOUT ESTABLISHMENT. LABEL ALL WORKING CONTAINERS WITH THE COMMON NAME OF THE PRODUCT.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
OBSERVED MOP LEANING AGAINST WALL WITH MOP HEAD ABOVE HANDLE. HANG MOPS TO DRY AFTER EACH USE WITH THE HEAD FACING DOWNWARDS TO AVOID CONTAMINATION OF MOP HANDLE OR WALL.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED EXCESSIVE MOLD AND DETERIORATION OF THE CAULK ON THE MOP SINK. REDO CAULK.
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
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
UPON DISCUSSION WITH THE CHEF, HE STATED THAT FOODS ARE REHEATED TO 160*F FOR HOT HOLDING. FOODS SHOULD BE REHEATED TO 165*F FOR HOT HOLDING.
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 record from Minneapolis Health Department, Oct 8, 2025 · Original Source