Routine
May 6, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
A section of drywall in the basement was observed damaged from delivery drivers' hand trucks. Repair and seal wall so that pests/moisture/mold do not enter the area. Floors in the basement by the Walk In Beer Cooler and the soda dispenser area were observed missing tiles, or had cracked tiles in areas. Repair the floor in this area so that it is smooth, durable, non-porous and easily cleanable. Maintain floor in good condition at all times.
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
Provide and maintain a chemical sanitizer generated by a device on site at the food establishment that complies with 7US Code 136 to 136q, 40CFR.152.500 and 156.10, displays the US EPA device manufacturing facility registration number on the device and is operated and maintained according to manufacturer's instructions.
Inspector’s notes
Quat 3 basin sink sanitizer dispenser was measured at 100PPM at the time of inspection. Quat sanitizer label indicates that the product should be used at 150PPM-400PPM to be safe and effective. Discussed with owner that the sanitizer is too low to effectively sanitize and to ajdust/repair the dispenser so that it dispenses quat sanitizer within the 150-400PPM range. Adjust or repair sanitizer dispenser so that it generates quat sanitizer within the 150-400PPM quat and always use quat sanitizer within a safe an effective range.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
A colander was observed in each of the handwashing sinks in the bar area at the time of inspection. Discussed with owner that handwash sinks must be kept clear and available for handwashing at all times with nothing in them. Owner removed colanders so that the handwash sinks were open for handwashing. Discontinue putting colanders in handwash sinks at all times.
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 a test kit for the type of sanitizer used.
Inspector’s notes
There was no quat sanitizer test kit provided to test the quat sanitizer from the sanitizer dispenser at the time of inspection. Provide a quat sanitizer test kit and maintain on site at all times to monitor quat sanitizer concentration.
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, May 6, 2026 · Original Source