Routine
Oct 29, 2025
Official score: 88 · Understand This Area’s Scale
9 recorded violations
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
FLOOR ON SOME AREAS IN THE KITCHEN WAS IN DISREPAIR AND SUB-FLOORING WAS SHOWING. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s Notes
OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.
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
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.
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
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s Notes
PIC WAS THAWING VACUUM PACKAGED FISH (TUNA) INSIDE THE ORIGINAL SEALED PLASTIC WRAP. DISCONTINUE THIS PRACTICE, AS FISH MUST REMAIN FROZEN WHILE INSIDE A VACUUM PACKAGE (ROP). YOU MUST RELEASE THE VACUUM (CUT OPEN THE PACKAGE OR REMOVE FISH FROM PACKAGING) PRIOR TO THAWING. MOVING FORWARD, INSTRUCTED PIC TO CUT OPEN PLASTIC PACKAGING.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
REFRIGERATOR ACROSS THE COOKLINE HAS WATER ACCUMULATED INSIDE. REPAIR OR REPLACE COLD HOLDING SO WATER LEAK IS STOPPED. -------------------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER FOR ICECREAM. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOFU AT 45F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
OBSERVED WHITE 5-GALLON BUCKETS STORED IN FRONT OF THE HAND WASHING SINK IN THE KITCHEN. ALSO A STAINLESS STEEL BUCKET STORED INSIDE. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
PAPER TOWELS WERE MISSING AT HANDWASHING SINK AT THE SUSHI BAR. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.
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
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s Notes
AVAILABLE TPHC PROCEDURE WAS NOT BEING FOLLOWED. RICE WAS KEPT LONGER THAN 4 HOURS AND NOT LOGGED. RICE WAS DISCARDED. FOLLOW THE CURRENT TPHC DOCUMENT. KEEP LOG CURRENT.
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, Oct 29, 2025 · Original Source