Routine
Apr 30, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed ice accumulation in the retail 4 top cooler. Defrost. Keep all 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 wording
Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
Inspector’s notes
Observed there to be no waste bins at any handwashing sink. Make sure that there is a waste bin near each handwashing sink.
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 hand soap at all handwashing sinks.
Inspector’s notes
Observed there to be no soap dispenser at the retail kitchen 3 handwashing sink. Make sure each handwashing sink is provided with hand soap.
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, Apr 30, 2026 · Original Source