Routine
Oct 27, 2026
Official score: 94 · Understand This Area’s Scale
9 recorded violations
Official 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 non-compliant white and black plastic coffee cup lids and PE lined cups. Discussed compliant products with operator. Operator to replace referenced items with products that are either recyclable or compostable.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed through discussion with the person in charge that time as a public health control is being used for 2% milk, oat milk and half and half. No written procedures were available on file for review. Maintain written procedures on file for using TPHC. An example of an applicable form is being sent to the operator with the inspection report. Facility may choose to utilize the form or create new written procedures and maintain on file.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Keep the physical facilities in good repair.
Inspector’s Notes
Observed a ceiling light shield cover in the kitchen to have a large crack in the light shield. Replace cracked light shield with a new light shield cover.
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
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 the housing surrounding the dispensers for the juice machine in the front self service area to be dirty. Clean and maintain referenced area 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
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s Notes
Observed wet nesting of previously cleaned food grade containers. Air dry containers prior to stacking in an inverted manner for storage.
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
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s Notes
Observed the following: 1) Cracked food grade containers. 2) Damaged and pitted spatula. Replace cracked food grade containers and spatula with ones that area intact and smooth 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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Observed opened salsa in the upright cooler to not be datemarked. Datemark salsa once it has been opened and has been in storage for 24 hours or more. Operator datemarked the salsa during the inspection.
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
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s Notes
Observed various knives in the front customer self service area to not be stored handle to user. Store knives handle to user. Operator rearranged the referenced knives accordingly during the inspection.
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
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 the screw on tops to the carafes in the upright freezer to be in direct contact with the shelf inside the freezer. Store screw on tops in a protected manner. Operator addressed the screw on tops during the inspection.
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 record from Minneapolis Health Department, Oct 27, 2026 · Original Source