Routine
Sep 9, 2026
Official score: 88 · Understand this area’s scale
11 recorded violations
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED HEAVILY SCRATCHED CUTTING BOARD. RESURFACE OR REPLACED SCRATCHED CUTTING BOARDS.
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
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 wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
OBSERVED FOODS IN LOWER HOT HOLDING UNIT NEAR PHONE AT TEMPERATURES LESS THAN 135*F. TURN UP TEMPERATURE DIAL ON UNIT AND MONITOR TEMPERATURES, HOT, TCS FOODS SHOULD REMAIN AT 135*F OR ABOVE AT ALL TIMES. CALL FOR REPAIR OF UNIT IF TEMPERATURES DO NOT INCREASE.
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
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
THERE WAS NO PERSON IN CHARGE AT TIME OF INSPECTION. ENSURE A PERSON IN CHARGE IS AVAILABLE DURING ALL HOURS OF OPERATION.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
TEST KIT WAS NOT AVAILABLE FOR SANITIZER AT TIME OF INSPECTION. ENSURE A TEST KIT IS AVAILABLE FOR EACH TYPE OF SANITIZER USED.
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
Keep the physical facilities in good repair.
Inspector’s notes
OBSERVED MULTIPLE AREAS OF THE PHYSICAL FACILITY IN DISREPAIR, INCLUDING DAMAGED CEILING TILES, DETERIORATED DOORS AND FRAMES, DAMAGED WALL AND FLOOR SURFACES AND GAPS OR MISSING FINISHES. REPAIR AFFECTED AREAS AND MAINTAIN THE PHYSICAL FACILITY IN GOOD REPAIR WITH SMOOTH, DURABLE AND EASILY CLEANABLE SURFACES.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED MULTIPLE MEAT JUICE SPILLS ON THE FLOOR OF THE WALK-IN. CLEAN AND SANITIZE THE AFFECTED AREAS. OBSERVED WALLS WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN. OBSERVED MOLDY CAULK BEHIND SINK IN PREP AREA. REDO CAULK.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
OBSERVED MOP HEAD LEANING AGAINST WALL NEAR MOP SINK WITH THE HEAD ABOVE THE HANDLE. HANG MOPS TO DRY WITH THE HEAD FACING DOWNWARDS TO ALLOW FOR PROPER AIR DRYING AND TO PREVENT CONTAMINATING THE HANDLE OR WALL.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET WIPING CLOTHS SITTING ON PREP TABLES. STORE ALL WET WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.
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
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
OBSERVED LARGE PEICES OF MEAT THAWING IN PREP SINK. USE ONE OF THE ABOVE METHODS WHEN THAWING TCS FOODS.
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 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 IN EMPLOYEE RESTROOM. ENSURE EACH HANDWASHING SINK IS STOCKED WITH PAPER TOWELS 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 record from Minneapolis Health Department, Sep 9, 2026 · Original Source