Routine
Jul 28, 2026
Official score: 92 · Understand this area’s scale
13 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls behind the cookline and prep area handwashing sinks to be soiled. Observed the walls and floors of the dry storage area to be soiled. Observed the floors and walls behind the wok table to be soiled. Observed the continuous tile floors of the walk-in coolers to be soiled. Clean and keep physical facilities clean.
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 the physical facilities in good repair.
Inspector’s notes
Observed broken floor tiles between the prep area handwashing sink and 3-compartment sink. Observed the walls in the dry storage area to be damaged. Repair and keep physical facilities in good repair.
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 wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed storage racks in the walk-in cooler to be severely rusted and no longer easily cleanable. Replace racking.
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
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw chicken to be stored over shelled eggs in the walk-in cooler. Person-in-Charge was instructed to rearrange items when lunch rush slowed. A handout showing the proper storage of raw animal foods will be included in this report. Store raw animal foods according to required cooking temperature.
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
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed restaurant to not have recycling collection. Information on the Green-to-Go ordinance will be included in this report. Provide recycling collection for use by customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets of the fryer station cooler to be soiled. Clean and keep equipment clean.
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 intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood filters to be soiled. Clean and keep hood filters clean.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gaskets of the fryer station cooler, the cookline low cooler, the walk-in cooler, and the walk-in freezer to be torn. Observed there to be ice build-up in the walk-in freezer. Service equipment and keep equipment in good repair.
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
Only use single-service items one time.
Inspector’s notes
Observed restaurant to be reusing bulk sauce containers for the storage of food items. Only use single-use bulk containers once.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the prep sink and 3-compartment sink to not be sealed/caulked to the walls. Caulk sinks to the walls.
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
Observed bulk containers of MSG in the dry storage area to not be labeled. Label all containers of food ingredients once removed from original packaging.
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employee to wash a food container, but to not complete a sanitize step. The food container was returned to the 3-compartment sink and properly washed, rinsed, and sanitized. Make sure employees wash, rinse, and sanitize food contact surfaces.
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
Observed styrofoam and black plastic containers used for food packaging. Information on the Green-to-Go ordinance will be included in this report. Make sure all takeout out containers are recyclable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jul 28, 2026 · Original Source