Routine
Jan 21, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed sanitizer concentration in chlorine dish machine at bar tested at 0PPM. Ensure sanitizer is at the proper concentration for sanitizing food contact surfaces. At time of inspection PIC instructed her staff to discontinue to use that dish machine and take all dishes to be sanitized in the working dish machine in the basement.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed dish machine was not sanitizing properly. Ensure all equipment is maintained 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 the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no State of Minnesota Certified Food Protection Manager certificate posted. Ensure it is posted.
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, Jan 21, 2026 · Original Source