Routine
Oct 26, 2026
Official score: 94 · Understand This Area’s Scale
3 recorded violations
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
No test kit for dish machine sanitizer. Obtain.
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
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
Dish machine is not sanitizing equipment as it is not operating properly. Use 3 compartment sink until repaired.
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
Dish machine is not operating properly. Water seems to be constantly draining. 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 record from Minneapolis Health Department, Oct 26, 2026 · Original Source