Routine
Apr 21, 2025
Official score: 96 · Understand this area’s scale
6 recorded violations
Official 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 the food contact surfaces of the ice machine very moldy. This was discussed and the management had the machine clean and sanitized during the inspection.
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
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed the back wall of the wall unfinished at different areas of the wall. This was discussed options for frp backsplash was discussed.
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
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed the pizza prep area shelf made of wood. Options for stainless steel more easy cleanable surface was discussed.
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
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed garnishes being prepped by staff without wearing gloves. This was discussed and gloves will be worn for all garnish prep going forward.
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
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Observed the storage room in basement without the appropriate amount of light. This was discussed and new lights were to be installed.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed the current license not posted. Post the current license
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Apr 21, 2025 · Original Source