Routine
Nov 19, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED BLACK PLASTIC TAKEAWAY CONTAINERS ON SITE. OBSERVED PE LINED TO GO CUPS ON SITE. PERSON IN CHARGE EXPLAINED THAT THEY ARE SWITCHING OVER TO #5 PLASTIC CUPS. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE BLACK PLASTIC TO GO CONTAINERS WITH A REUSABLE, RECYCLABLE OR COMPOSTABLE ALTERNATIVE. SENDING MORE INFORMATION WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED THE HANDWASHING SINKS MISSING SIGNAGE INFORMING EMPLOYEES TO WASH THEIR HANDS. POST A SIGN AT EACH HANDWASHING SINK USED BY EMPLOYEES TO REMIND THEM TO WASH THEIR HANDS.
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
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
OBSERVED CONSUMER BULK SODA DISPENSER MISSING INGREDIENT LISTS. ADD INGREDIENT LISTS UNDER EACH TYPE OF SODA.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
THE PERSON IN CHARGE WAS NOT AWARE THAT THE REGULATORY AUTHORITY MUST BE NOTIFIED EVEN IF ONLY ONE CUSTOMER REPORTS ILLNESS (1-877-FOOD-ILL). THE PHONE NUMBER MUST ALSO BE PROVIDED TO THE CONSUMER. THE PROCEDURE WAS EXPLAINED TO PERSON IN CHARGE. SENDING GUIDANCE DOCUMENT WITH REPORT.
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 wording
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
THE PERSON IN CHARGE STATED THAT SOMETIMES COMMERCIALLY PREPARED, TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE COOLED AND REHEATED THE NEXT DAY TO 140-160*F. REHEAT PREVIOUSLY COOKED, REFRIGERATED, TCS FOODS TO 165*F WITHIN 2 HOURS.
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 record from Minneapolis Health Department, Nov 19, 2025 · Original Source