Routine
Jan 15, 2026
Official score: 98 · Understand this area’s scale
8 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed various upright shelves in the walk-in cooler to be corroded. Per person in charge, existing shelving to be replaced with newer shelving this month.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed non-compliant PE lined cups and black plastic lids. Discussed Minneapolis Green to Go packaging ordinance and the importance of using recyclable or compostable products. Existing items to be replaced with compliant products. An informational sheet on what is acceptable for use along with a supplier list sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed a thorough cleaning needed of floor under equipment throughout the kitchen and cooking equipment. Clean and maintain areas in a clean condition.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the bottom of the inside upright freezer and sides of adjacent fryers along the cookline in need of a cleaning. Clean and maintain areas in a clean condition.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed a handwashing sign to be missing at the kitchen hand sink closest to the prep cooler. Provide and post applicable sign at hand 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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed the bulk flour container in the dry storage area to not be labeled. Label bulk flour container.
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
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
Observed a container of chicken wild rice soup in the walk-in cooler to not be datemarked. Date mark TCS foods that area prepared and held in the cooler for more than 24 hours. Per person in charge, the soup had been made a few days prior. The soup was discarded during the inspection.
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
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
Observed customer self-service silverware at the front bar area to not be stored handle to user. Going forward, store handle to user at all times.
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 record from Minneapolis Health Department, Jan 15, 2026 · Original Source