Routine
Feb 13, 2026
Official score: 94 · Understand this area’s scale
3 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
Shot glasses in the bar area were observed to be #6 plastic, which is not reusable, recyclable, or compostable per City of Minneapolis Green to Go Ordinance requirements. Replace these non-compliant cups with products that are reusable, recyclable or compostable. Use up remaining products and do not accept any non-compliant cups from the supplier. Green to Go Ordinance guidance document provided with emailed report. Contact inspector with questions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Foods that are prepared in bulk and frozen are not dated properly to reflect the prep date and the freezing time. It was observed that the original date was removed from a dip made in house and a new pull date was placed on the item that did not carry over from the original prep date. Discussed with Chef and Manager that there should be two dates listed from the products that are frozen to properly track the age of the food. Foods should have an initial prep date that spans from the time that the food is prepared to the day it is frozen, then a second date should be placed on the item when the food was pulled from the freezer. Retrain staff to utilize a clear date marking system that effectively communicates the number of days the product has been kept from the time it is prepared to the time it is discarded.
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
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The under counter high temperature dishwasher was run over multiple cycles and the independent thermometer placed into the machine did not reach the minimum required sanitizing rinse temperature of 160F. Discussed with Manager that if the dishes are not reaching 160F that the dishes are not being adequately sanitized. Manager called in service for the dish machine from their provider. If necessary to wash dishes before service is done to the machine, dishes can be run through the dishwasher, but must then be sanitized in the basement's 3 basin sink sanitizer sink for minimum of 30 seconds before being removed from the sanitizer solution to be set out to dry. Once machine is serviced and sanitizes dishes to 160F, it can be used normally again. Continue monitoring the dish machine using the temperature stickers that facility has on site. Maintain dish machine so that dishes are adequately sanitized at 160F to be safe.
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, Feb 13, 2026 · Original Source