Routine
Feb 27, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Post a hand wash sign at middle hand wash sink.
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
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
At the front line Coldwell unit observed small plastic cups being used to scoop cheese and other condiments. Discontinue this practice. Use a scoop with a handle and keep handle out of direct contact with product.
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
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed wrapped, unlabeled cookies on front counter for self-service by customers. Either label cookies as instructed above or place cookies behind counter.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
In the back room observed washed equipment drying on towels laying on shelves. Discontinue this practice. Do not dry uensils/equipment on cloth towels. Surface to be smooth, washable and non-absorbent.
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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
At dishmachine observed chlorine being dispensed from a quat container. Discontinue this practice. Chlorine to be dispensed into dishmachine from a properly labeled chlorine container.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Feb 27, 2026 · Original Source