Routine
Sep 2, 2025
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED DUSTY FAN IN WALK-IN COOLER. 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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED DIRTY FRYER THAT WAS NOT IN OPERATION. OBSERVED LARGE UPRIGHT COOLER THAT WAS NOT IN OPERATION. ALL EQUIPMENT SHOULD BE MAINTAINED IN GOOD REPAIR OR REMOVED FROM ESTABLISHMENT.
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 DRIED FOOD DEBRIS ON CAN OPENER. 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
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
OBSERVED ROTISSERIE CHICKEN OVEN NOT UNDER THE HOOD. RELOCATE ROTISSERIE CHICKEN OVEN UNDER THE HOOD.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED DEBRIS BUILDUP ON FLOORS AND BASE COVING, ESPECIALLY UNDER EQUIPMENT AND IN WALK-IN COOLER. OBSERVED FOOD DEBRIS BUILDUP ON WALLS IN PREP AREA. 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
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
OBSERVED DEBRIS IN MICROWAVE OVEN. CLEAN AND MAINTAIN CLEAN.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
PERSON IN CHARGE SAID THAT THEY KEEP TRACK OF EMPLOYEE ILLNESS, BUT COULD NOT LOCATE EMPLOYEE ILLNESS LOG. SENDING ILLNESS LOG PDF WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 2, 2025 · Original Source