Routine
Nov 24, 2025
Official score: 96 · Understand This Area’s Scale
11 recorded violations
Official Wording
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s Notes
There is no food preparation sink, provide.
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 enough handwashing sinks for convenient use by employees.
Inspector’s Notes
The only handwash sink is located on the server side of the cooks line. Provide a handwashing sink on the cooks line.
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
Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
Inspector’s Notes
Beverage lines and cold plates run directly through ice that is used for consumption. This is not approved, remove.
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
Keep the physical facilities in good repair.
Inspector’s Notes
Ceiling tiles are missing in multiple locations throughout kitchen. Replace/repair.
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
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s Notes
Walk in cooler condensate drains into a bucket inside the cooler. Walk in freezer condensate is conveyed to drain into the hand sinks plumbing. Condensate lines must drain to a floor drain.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed boxes food stored on floor in walk cooler and freezer. Observed plastic bags of food on floor in walk in freezer. Discussed with chef. Store food as described above.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
The walk in freezer door handle is badly broken. Floors in the walk in freezer are corroded and are coming up in multiple place. Repair/replace.
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 Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Plumbing in ceiling of basement near ice machine is badly leaking. Repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s Notes
Observed ice scoop stored on top of ice machine. This is not approved, discussed approved storage options with chef.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Observed wet wiping cloths stored on counters in kitchen. Once wet wiping cloths must be stored in approved sanitizer solution. Chef moved cloths to sanitizer buckets.
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
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
A handwash sink and prep sink need to be installed. Before installing these sinks plans must be submitted and approved by the health department. See link below for more information. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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, Nov 24, 2025 · Original Source