Routine
Mar 17, 2026
Official score: 100 · Understand this area’s scale
5 recorded violations
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the open door coolers to be soiled. Observed the beverage racking and the floors of the walk-in cooler to be soiled. Clean and keep equipment 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 all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the fruit basket and floors throughout the store to be soiled. Observed the ceiling vents to be heavily soiled. Clean and keep physical facilities 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
Keep the physical facilities in good repair.
Inspector’s notes
Observed there to be damaged floor tiles throughout the store. Observe multiple ceiling tiles to have water damage. Repair and keep physical facilities in good 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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed there to be ice build-up in the ice cream freezer. Observed the gaskets of the stand-up freezers to be torn. Observed the plastic lining of the interior of the stand-up freezer to be peeling. Repair/replace and keep 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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed there to be no sign reminding employees to wash their hands after using the bathroom. A sign will be included in this report. Print and post this sign in the bathroom.
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, Mar 17, 2026 · Original Source