Routine
Sep 30, 2026
Official score: 92 · Understand This Area’s Scale
12 recorded violations
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
Tile flooring in multiple areas has chipped away, baseboard tile is pulling away from the wall, and grout lines have eroded. Repair or replace floor finishes where needed.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
The area around the bag-in-box setup downstairs and the upright cooler is not finished. Properly finish the space around these areas. Consult the inspector as needed.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
The hand sink near the dish area was not stocked with paper towels. The dispenser was stocked during the inspection.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
The hand sink splash guard at the sink near the fry station is coming away from the sink itself, making the sink difficult to clean. Re-seal this splash guard to the sink.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
The shelf above the cooktop and the fan facing the line are both soiled with debris buildup and/or dust buildup. Clean and maintain all non-food-contact surfaces.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Tongs were stored on the oven handle during the shift. Move in-use utensils to a location where they won't be contaminated.
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
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s Notes
The light shield in the walk-in cooler upstairs is cracked, exposing the light bulbs themselves. Replace the shield.
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
Clean and frozen ice wands were stored directly on the shelf in the upright freezer downstairs. Wrap these wands once ready to use, or store them in a container that will be washed, rinsed, and sanitized.
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
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s Notes
Both the brew area walk-in coolers and the basement have insufficient lighting. Fix the current lighting and/or increase the light intensity in these units.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
The wall dicing block was soiled with food debris buildup. This equipment was cleaned and sanitized during the inspection. Ensure that all food-contact surfaces are kept 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
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 dish machine sanitizer concentration in the bar was not within an approved range during the inspection. The person in charge primed the machine during the inspection until the concentration was appropriate. Ensure that the concentration of sanitizers is maintained within an approved range.
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
The shelving in the upright cooler downstairs is corroded. Refinish or replace the shelves.
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, Sep 30, 2026 · Original Source