Routine
Oct 27, 2026
Official score: 90 · Understand This Area’s Scale
6 recorded violations
Official Wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
The hand sink in the kitchen had a washing tray blocking access to the sink. Maintain more clearance to the hand sink.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
The facility was cooling products in a tightly sealed container. Discontinue while cooling. Uncover the containers to allow heat transfer.
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
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
The interior of the ice machine had mold build up. Dump ice and 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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
The slicer had old food debris. Clean.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
The following items are measured above 41 F in the upright prep cooler: -Cheese 44 F -Bresaola 44. Lower the unit and allow better airflow in the cooler.
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
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
The floors under the new dry storage area under the steps had unfinished floors. Finish with approved flooring.
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 record from Minneapolis Health Department, Oct 27, 2026 · Original Source