Routine
May 13, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
1. Observed soda gun nozzles in the bar area to be extremely moldy. 2. Observed the inside of the ice machine to be moldy. Clean the soda gun nozzles and ice machine. Maintain a regular cleaning schedule to prevent further accumulation of mold.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the dish machine wall to be dirty and the 3-compartment sink caulking to be moldy. Clean mold, recalk affected areas, and maintain both areas in a clean condition.
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
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
Observed no hot water dish machine temperature measuring device on-site. Obtain a temperature measuring device and use it as instructed.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed that no chlorine test strips were available on-site to test the dish machine in the bar area. Obtain chlorine test strips and use as instructed.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing station located at the end of the cookline to be obstructed by shelving, preventing full accessibility. The Person In Charge was instructed to remove the shelving to restore unobstructed access to the handwashing sink. All handwashing stations must remain fully accessible at all times to facilitate proper employee 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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed non-food contact surfaces to be mildly soiled or moldy, indicating cleaning frequency is not being met. Cleaning frequency must be increased to prevent the accumulation of soil or mold.
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, May 13, 2026 · Original Source