Routine
Sep 4, 2026
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed sign missing at handwashing sink in main prep area informing employees to wash their hands. Post a sign at each handwashing sink. Sending pdf example with report.
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 test kit for the type of sanitizer used.
Inspector’s notes
Person in charge was not able to find test kit. Provide test kit for sanitizer.
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
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed ice scoop handle resting in ice. Keep the handle above the top of the food to prevent contamination. Employee corrected at time of inspection.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handwashing sink in dish washing area blocked by a shelving unit. Move shelving unit and keep all handwashing sinks accessible 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 wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed temperatures in lower cooler with syrups around 51*F. Turn down temperature dial on cooler, if temps do not decrease within a couple hours, call for repair of cooler. All cold holding equipment should maintain foods at 41*F or below.
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 temperatures in lower cooler with syrups around 51*F. Turn down temperature dial on cooler, if temps do not decrease within a couple hours, call for repair of cooler. All cold holding equipment should maintain foods at 41*F or below.
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 covered trash can in toilet rooms.
Inspector’s notes
There was no covered trash can in toilet room. Provide a covered trash can.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 4, 2026 · Original Source