Routine
Apr 14, 2026
Official score: 94 · Understand this area’s scale
2 recorded violations
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
Observed on the mop sink a wye splitter with valves set to pressurize the closed system; this compromises the Atmospheric Vacuum Breaker and poses a backflow risk. As an alternative to investing in a Pressure Type Vacuum Breaker device, remove the wye splitter and replace that with a Sidekick and 1052. Contract a licensed plumber as needed.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Cane sauce was being set in deep containers of several gallons to cool from ambient, after mixing. This is not an effective method to fully cool the TCS product down to 41F or below in four hours. Person in Charge had the sauce poured into shallow lexon-style containers at a depth two inches and put into the cooler uncovered, instead. Also discussed the option of pre-chilling ingredients prior to mixing.
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 record from Minneapolis Health Department, Apr 14, 2026 · Original Source