Routine
Aug 5, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed wet mops in mop sink. Hang mops to dry after use.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a domestic mini freezer with bacon, frozen fruit and etc. Replace with ANSI/NSF freezer.
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 surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed ice machine with mold on inner flap. Clean internal components of ice machine according to manufacturers instructions and maintain it clean.
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 wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log available upon inspector request. Explained purpose to PIC. Sending illness log pdf with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Employee was not sure what to do in the event of a vomiting or diarrhea incident. Sending pdf info sheet with report. Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
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 record from Minneapolis Health Department, Aug 5, 2026 · Original Source