Routine
Jun 30, 2026
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to run dirty dishes through the dish machine, and then move to handle food without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands in between switching tasks or when hands have become contaminated.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw shelled eggs to be stored over ready-to-eat fruit and salad in the service stand-up cooler. Observed raw ground beef to be stored over ready-to-eat soup and produce in the storage stand-up cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored in a way that helps prevent the potential contamination of ready-to-eat foods.
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 floors under the dish machine, 3-compartment sink, and cookline equipment to be soiled. Clean and keep physical facilities 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 record from Minneapolis Health Department, Jun 30, 2026 · Original Source