Routine
Oct 23, 2026
Official score: 84 · Understand This Area’s Scale
5 recorded violations
Official 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
Observed no paper towels easily accessible at handwashing sink. Was provided paper towels upon request. Ensure paper towels are accessible from handwashing sink at all times.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed mayo not being held under mechanical refrigeration. A large jug and a condiment bottle had mayo at 75F, room temperature. Had vendor dispose of mayo and move unopened supplies into cooler to improve cold holding once opened. Ensure all cold TCS food is at or below 41F and under mechanical refrigeration.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed raw chicken at 45 to 48F in a large tray in the back of a cooler, above the ideal 41F or below. Operator stated that they would move the entire supply of raw chicken in and out of the cooler as needed, causing the entire supply to not reach or maintain 41F or below. Requested workers distribute supplies into multiple containers to spread out portions. This would improve air flow and eliminate movement of the entire supplies, allowing it to reach an appropriate cold holding temperature.
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 food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s Notes
Discussed cleaning and/or swap out process for kitchen utensils with operator. Operator disclosed that they did the dishes at the kitchen and had no back up utensils for after 4 hours of operation. Ensure surfaces, equipment and utensils are cleaned and/or swapped out at least every 4 hours.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no log to record employee illness symptoms. Ensure log is accessible upon request.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Oct 23, 2026 · Original Source