Routine
Oct 1, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official 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
Observed handwash sink in back of house without any paper towels. This was corrected on site during inspection by operator. Ensure all handwash sinks are properly stocked.
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
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed single use plastic bags being used to store prepared dough. Use only food grade materials when they are going to be in contact with foods.
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 sliding glass door on display cooler to be in a state of disrepair, with an attempted fix using tape. Discussed with operator. Repair properly, or replace this display cooler.
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 non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed non-food contact surfaces dirty throughout kitchen (oven handles, shelving, etc.) 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
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed protective wrapping still on brand new juice machine. Discussed with operator. This wrapping is prone to chips and pits, and has adhesive that can harbor bacteria. Removed wrapping.
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, Oct 1, 2025 · Original Source