Routine
Apr 15, 2025
Official score: 96 · Understand this area’s scale
9 recorded violations
Official wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed clutter in various parts of establishment: 1. Remove black plastic lids and plastic knives from customer area if not using. 2. Area around 3 compartment sink has old equipment stored underneath 3. Back employee only area has clutter and old cardboard Keep facility clean and properly store or remove items that are not in use.
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
Floors throughout establishment observed dirty. Clean and maintain.
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
STAPLE FOOD ORDINANCE: Under the Staple Food Ordinance stores are required to stock items in 10 staple food categories including: milk; cheese; eggs; meat and vegetable proteins; fruits and vegetables; 100% juice; whole grains; cereals; canned beans; and dried peas/beans/lentils. Your store has not stocked the following: Title 10, MCO 203.10 (a)-(j). Comply immediately.
Inspector’s notes
The following items are missing to fulfill staple food ordinance requirement: 4 fresh varieties of fruit. Total of 7 varieties required, 4 must be fresh. Observed 4 canned varieties
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
Observed mop stored inside mop bucket. Mops need to be hung when not in use.
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
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed microwave in need of cleaning. Clean every 24 hours.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
Bathroom hand sink was missing soap. Instructed operator to stock. Corrected on site.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Missing paper towels at bathroom hand sink. Instructed to stock. Corrected on site.
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
Keep the physical facilities in good repair.
Inspector’s notes
Observed crack floors in mop sink room. Repair
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 non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed inside shelves of refrigeration units storing Arizona teas in need of cleaning. Clean and maintain.
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, Apr 15, 2025 · Original Source