Routine
Sep 10, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed unlabeled spray bottles with sanitizer. Label spray bottles 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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed thawing beef and containers with sausage on floor in walk-in cooler. Raise all food at least 6 inches above the floor.
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 test kit for the type of sanitizer used.
Inspector’s notes
Missing test strips for chlorine sanitizer. Provide.
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 surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed buildup of mold on inner flap of ice machine. Clean the affected area and establish a routine cleaning schedule to prevent recurrence.
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 wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed moldy caulk behind handwashing sink and 3 comp sink. Clean or redo caulking.
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 record from Minneapolis Health Department, Sep 10, 2026 · Original Source