Routine
Jul 22, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The handle of the stand up cooler still needs to be replaced. It is duct taped together and difficult to clean.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
There is significant mold build up on the caulking behind the front handsink and the caulking near the dishmachine. These areas should be recaulked.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Although the walk in cooler was repaired, the temperature were still a little above 41F. Adjust the unit so that the temperatures of the food and air are below 41F. The front fruit prep table and cooler were also a little high in temperatures (42F) and needs to be adjusted.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Grill tongs were being stored handing from the oven door handle where they could be contaminated by brushing against clothing. These were immediately moved to a better location.
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
There were several clear bottles (with water for the grill) that were not labeled. Label these so that they can not be confused with other items (such as a sanitizer or vinegar or other food item).
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
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
The self serve beverage dispenser needs to have ingredient labels for each of the beverage choices either with a sticker on each dispenser or a poster listing the ingredients. Talk to your distributor for labels.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the Certified Food Manager certificate in a public location.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Jul 22, 2026 · Original Source