Routine
Sep 23, 2026
Official score: 96 · Understand This Area’s Scale
3 recorded violations
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Operator did not have Quat test strips on hand. Ensure you have test strips for each type of sanitizer used on site.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
Operator was using cloth towels for hand drying. Ensure you have each handwash sink stocked with disposable towels or a continuous towel system.
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
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
Observed one dead mouse stuck in sticky trap beneath equipment. Check traps regularly.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Minneapolis Health Department, Sep 23, 2026 · Original Source