Routine
Oct 7, 2026
Official score: 92 · Understand This Area’s Scale
8 recorded violations
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Floors throughout the main floor kitchen area and behind the bar area were observed pitted and cracked. Contact City of Minneapolis Plan Review for approved finishes if changing tile type. Provide a floor that is smooth, durable, non-porous and easily cleanable.
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 a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s Notes
The main kitchen low temperature dish machine did not have a manufacturer's data plate installed on the machine. Obtain data plate from provider and place on machine. Ensure that data plate is present and easily readable at all times.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Burger sauce was observed cooling in the Walk In Cooler in a container that was tightly covered at the time of inspection. Discussed with Chef that foods that are still cooling need to be uncovered to allow for most rapid cooling. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid and safe cooling.
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
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
The main kitchen low temperature dish machine was not dispensing chlorine at the minimum 50PPM required for chlorine sanitizing equipment at the time of inspection. The machine was run for several cycles and was not able to dispense any measurable chlorine. Discussed with Chef that dishes are not being sanitized by the dish machine and must be sanitized in the 3 basin sink as an alternative until the dish machine is repaired by the service provider. Contact service provider, repair machine and when machine dispenses 50PPM chlorine it can be used again.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Frozen muffins in the Reach In Freezer were observed stored uncovered at the time of inspection. Close container or provide a covering to protect the food from potential 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
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
A carcass of a dead cockroach was observed on the floor in the basement area behind the ice machine. Remove this animal and maintain premise free of them.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
Paper towel was observed missing from the back handwash sink in the kitchen at the time of inspection. Discussed with Person In Charge that handwash sinks should be stocked with single use towelling so that employees are encouraged to wash hands. Maintain handwash sinks stocked at all times.
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
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s Notes
An individual has taken the ServSafe course, but has not registered with the State of Minnesota. Provided link to CFPM registration with emailed report to operator. Register with State of Minnesota and then post the tan CFPM certificate from the State of Minnesota for inspectors to verify during inspections.
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, Oct 7, 2026 · Original Source