Routine
Oct 13, 2026
Official score: 86 · Understand This Area’s Scale
6 recorded violations
Official 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 glasswasher at front of restaurant was not dispensing any chlorine into the machine. The sanitizer dispenser was observed to be empty. The empty sanitizer container was replaced and observed to be dispensing 100 PPM chlorine during rinse cycle.
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
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
Observed drain flies in kitchen around the grease trap and in the Star bar numerous drain flies especially around drink dispensers. Work with pest control company on drain fly abatement.
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
Have hand soap at all handwashing sinks.
Inspector’s Notes
There was no soap at the Star Bar hand sink. Provide soap and dispenser at this hand sink. Note: A soft soap pump dispenser may be used.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed numerous items being stored in hand sink at front bar. Discontinue this procedure. Hand wash sinks are for hand washing only.
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
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
In walk-in cooler observed several sauces with date marks greater than 7 days. Discard TCS foods seven days after being made or opened.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s Notes
Observed a whole ham being defrosted in standing water in food prep sink. Defrost frozen foods by one of the methods listed above.
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 record from Minneapolis Health Department, Oct 13, 2026 · Original Source