Routine
Oct 6, 2026
Official score: 76 · Understand This Area’s Scale
13 recorded violations
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
In dishroom clean heavy mold build-up on walls and backsplash caulking behind pre-scrape area.
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
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
In walk-in cooler observed multiple TCS foods beyond 7 day date mark. Routinely check stock to ensure foods are discarded 7 days after being opened or prepared.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s Notes
The date shellstock is being sold or discarded is not being recorded. Record the date sold or discarded.
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
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s Notes
Shellstock tags are not being kept in chronological order. Keep tags in a chronological order, separate tags by month.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
In walk-in cooler observed cooked mushrooms at 49*F and hard boiled eggs at 46*F. Maintain all TCS foods at 41*F or less.
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
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s Notes
At cookline observed ice scoop laying in ice caddy with handle immersed in the ice. Store scoop in such a manner that the handle is not in contact with the ice.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Correct the following: 1) At cookline observed in-use tongs being stored in a bucket of quat sanitizer and then used directly on cooked food. discontinue this practice. Store in-use tongs on a clean and sanitized surface. 2) At cookline observed several tongs hanging over oven door handles. Discontinue this procedure. Store tongs on a clean and sanitized surface. (cos).
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 all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Observed an employee dice scallions or parsley with bare hands and use bare hands to scoop diced food item into a metal pan. Discontinue this practice. Gloves are to be worn when handling ready-to-eat food.
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
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s Notes
In walk-in cooler observed a tray of raw chicken sitting directly on top of 2 trays of uncovered cut vegetables. Discontinue this practice. Store raw chicken separate from or beneath cut vegetables. Note: The trays of cut vegetables were discarded.
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
In walk-in cooler observed several containers of TCS foods being cooled in deep containers (22 qt and 6 inch deep lexans). Cool TCS foods in shallow containers or in an approved ice bath with ice wands and ice. Foods removed from walk-in cooler and placed in ice baths with ice wands.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
At cookline observed a large sharp knife being stored in hand wash sink. discontinue this practice. Do not store anything in 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 Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Clean the following: 1) Observed a heavy build-up of dust on fan sitting above back cookline prep table. Clean fan cover to prevent dust blowing onto food. 2) Clean build-up of dust on condensers in bar walk-in cooler.
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
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
In walk-in cooler repair or replace shelving with flaking finish on wire racks.
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 6, 2026 · Original Source