Routine
Sep 5, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed containers blocking access to handwashing sink. Employee moved items allowing for access. Ensure handwashing sink is always accessible and is only used for handwashing.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no sign posted at handwashing sink. Post a sign at all handwashing sinks to remind employees to wash 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
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed broken food thermometer on site, unable to be turned on. Replace or repair food thermometer to measure internal food temperatures.
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, Sep 5, 2026 · Original Source