Routine
Oct 2, 2026
Official score: 94 · Understand This Area’s Scale
4 recorded violations
Official Wording
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s Notes
Observed that some bar handwash sinks lack splash guards, and clean glasses are stored adjacent to these sinks where they are subject to splash contamination. Informed the MOD that they must either install splash guards at the handwash sinks or relocate the clean glass storage to prevent contamination. Also observed ice scoops stored on top of the ice machine, where the surface was dusty. Informed the MOD that scoops must be stored on an approved surface that is regularly cleaned and sanitized to prevent contamination.
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
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s Notes
Observed that the quat sanitizer solution in the bar 3-compartment sink was too high (>400 ppm). Informed the manager on duty (MOD) to regularly monitor sanitizer concentrations to ensure they remain within the manufacturer’s required range and are not too high or too low. This issue was immediately corrected onsite.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed that the high-temperature dishmachine’s wash-cycle gauge was not functioning properly. Informed the MOD that the machine must be serviced and the gauge replaced or repaired to ensure it is operating correctly and maintaining the required minimum temperatures.
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
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s Notes
Observed that the establishment has expanded its food preparation areas beyond the originally approved floor plan and equipment layout, and is now cutting bread and scooping ice at front service stations that do not have an accessible and conveniently located handwash sink, as required by the health code. Informed the MOD that they must either discontinue these activities at stations without a handwash sink or install a handwash sink in that area as soon as possible. If the establishment chooses to install a new sink, they must submit the required food plan and plumbing permit applications and obtain approval for both prior to installation.
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, Oct 2, 2026 · Original Source