Routine
Oct 22, 2026
Official score: 90 · Understand This Area’s Scale
10 recorded violations
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Tea is sold in for self service without labels. Labels must be affixed to the product and contain: 1) Name and address of supplier or packer 2) Ingredients in descending order 3) Net weight or quantity 4) Name of product 5) Major food allergens This violation has been repeated since 2023. Failure to abate this violation may lead to citations.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Keep the plumbing system in good repair.
Inspector’s Notes
-Handwash sink in kitchen leaks at faucet and plumbing beneath so that they must keep the water to the sink turned off. -Three compartment sink plumbing leaks into a bucket. This was observed in 2025 as well. -Plumbing in basement ceiling is leaking into a bucket. Repair plumbing.
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
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
Clean and sanitize interior of ice machine.
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
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s Notes
Sink (three comp, handwashing and food prep) are heavily soiled and stained. Clean and maintain 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
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s Notes
Unorganized equipment in kitchen and basement provides harborage and nesting materials for pests. Basement contains large amount of empty cardboard boxes. Remove unnecessary items, discard or recycle waste, and clean and sanitize.
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
Front hand wash sink was not stocked with soap. It was stocked with hand sanitizer, hand sanitizer is not approved in place of soap. Handwash sinks must stocked with soap so that employees can wash their hands.
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
Protect food from miscellaneous sources of contamination.
Inspector’s Notes
Observed supplies for the fish tank stored in a bin in the refrigerator. The bin was overflowing and stored on the top shelf. Store these items on the bottom shelf and safely within the bin so they do not leak onto food.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
There is no employee illness log or other method used to record employee illness. Illness log provided with report. Discussed employee illness policy requirements with management.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Hand wash sink in kitchen was observed to be filled with dishes. Do not use handwash sinks for purposes other than handwashing.
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
Have enough handwashing sinks for convenient use by employees.
Inspector’s Notes
Kitchen hand wash sink does not function due to plumbing leak. Staff stated it hasn't worked for "a long time" and they use the sink in the service area. The sink in the service area is through a door and is not approved to be used in lieu of repairing the kitchen hand wash sink. Repair kitchen hand wash 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 record from Minneapolis Health Department, Oct 22, 2026 · Original Source