Routine
Mar 13, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sanitizer Bucket was measured at 0PPM at the time of inspection. Bucket was filled in the earlier morning when facility opened and needed to be refreshed. Bucket was refilled after 3 basin sink was filled and measured. Maintain sanitizer bucket solution within safe and effective range at all times.
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
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Quat santizer was measured at 100PPM for the 3 basin sink that was set up at the time of inspection. Discussed with person in charge that sanitizer needs to be used according to the manufacturer's label (150-400PPM quat) to be safe and effective. Sanitizer was manually added to the sink so that it measured 200PPM and within the recommended range. Readjust the sanitizer dispenser so that quat concentration dispensed measures 150-400PPM according to manufacturer's instructions. Maintain quat sanitizer within safe and effective range at all times.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Several sauces made in house were observed being date marked past 7 days. Discussed with owners that foods made in house need to be used within 7 days to prevent bacterial growth that can make people sick. Retrain staff to provide date marks on all foods with day 1 being the day the food was prepared. Provide date marks on all TCS foods that are not used up within 24 hours and use within 7 days.
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
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A flat top grill used for cooking with grease was observed in the establishment at the time of inspection to cook arepas. There is no vent hood to capture the grease and heat generated by onsite cooking. The fiberglass reinforced plastic sheet on the wall behind the grill was also observed warped with the heat exposure. Either provide a vent hood in the space or remove the flat top grill from the premise.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Mar 13, 2026 · Original Source