Routine
Sep 5, 2025
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
OBSERVED MISSING COVER FOR GLASS BULBS ON CEILING FIXTURE IN DOWNSTAIRS PREP AREA. PROVIDE COVER FOR GLASS BULBS.
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
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
THE MENU INCLUDED A CONSUMER WARNING AT THE BOTTOM, BUT ASTERISKS WERE MISSING NEXT TO MENU ITEMS THAT MAY BE SERVED UNDERCOOKED. ADD ASTERISKS TO MENU ITEMS THAT MAY BE SERVED RAW OR UNDERCOOKED.
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 wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. 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 record from Minneapolis Health Department, Sep 5, 2025 · Original Source