Routine
Oct 8, 2026
Official score: 90 · Understand This Area’s Scale
6 recorded violations
Official Wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
Observed mops stored with mop head above the handle and leaning against the wall. Hang mops to dry with the head below the handle to prevent contamination of wall and handle.
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
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
There was no posted Certified Food Protection Manager Certificate. Post CFPM certificate in a visible location.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Have hand soap at all handwashing sinks.
Inspector’s Notes
Handwashing sink near grill was missing hand soap. Provide soap at each handwashing 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
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s Notes
Chicken was reheated to 119 on stove before placing in hot holding. Instructed person in charge that previously cooked and cooled TCS foods must be reheated to 165*F for 15 seconds within 2 hours before being placed in hot holding. The person in charge was instructed to reheat the chicken to 165*F.
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
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
Observed wild rice soup in deep (10 inch+), plastic container cooling in walk-in cooler at 175*F. The depth and type of container were not conducive to rapid cooling. Instructed person in charge to place soup in shallow, metal pan with a depth of 2 inches or less to facilitate rapid cooling.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed can opener blade with dried food debris. Clean and maintain 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 record from Minneapolis Health Department, Oct 8, 2026 · Original Source