Routine
Jul 16, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the front house reachin at 60F. This was discussed and person in charge tossed the milk which had been in the cooler as storage.
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 approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed insects at the front house on the wall and in the back sink location wall. After discussion with the owner, it was determined that the property owner had taken over pest control by hiring Adams 1/month. When talking to the property owner it was decided that Adams will be coming to the restaurant 2/month and restaurant will be responsible with following the recommendations and cost included with the pco inspections, along with the orders within this report. A followup on this agreement will occur in one week.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed 2 coolers unable to hold temps at 41F or below. This was discussed and operator was to call contractor for service. Tcs foods were moved to hot hold stove, depending on their temperature and time in the cooler.
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
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed the reachin cooler in the kitchen being used for cooling foods and not able to hold temps for tcs foods. The freezer is full of frozen food and does not have sufficient room to cool foods down to 41F. Provide another freezer or cold hold unit that can be used for cooling or more hot hold units to keep the cooked food hot rather than cooling down, since all food is cooked, held and served within 24 hours.
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 non-food contact equipment surfaces clean.
Inspector’s notes
Observed the lower sections of all kitchen equipment caked with food and grime and in need of cleaning. This includes the entire wheel and legs of all tables, stove, sinks, in addition to the walls from 4 ' down to the floor juncture.
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, Jul 16, 2026 · Original Source