Routine
Mar 18, 2025
Official score: 98 · Understand this area’s scale
6 recorded violations
Official wording
Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
Inspector’s notes
Milk dispensing tube lengths observed at 2 inches or more. Trim these tubes to one inch or less and keep a 45 degree angle to ensure milk doesn't remain in those tubes when not in use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Open food beverage container storing on the rack of clean dishes in the dish area. Move employee beverages to areas where they can't contaminate clean food contact surfaces.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Multiple examples of wet wiping cloth storing on the counter top when not in use. Ensure that wet or soiled wiping cloths are storing in sanitizer solution when not in use.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The PE lined cups and white coffee lids both appear to be non-recyclable and non-compostable. Either provide evidence that these materials meet the green to go city ordinance or procure only materials that meet the green to go requirements. Educational fact sheet provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food probe thermometer was on-site. Obtain and utilize a food thermometer to ensure that food receiving and holding temperatures are within an approved range.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand sink behind the counter was missing handwashing reminder signage. Example handwashing signage provided with the report. Ensure that all hand sinks have handwashing signage near them.
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 record from Minneapolis Health Department, Mar 18, 2025 · Original Source