Routine
Dec 11, 2025
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
Several of the cold holding units had foods that were above 41F and needed to be immediately adjusted. (Prep table, front 2 door cooler) The small front 1 door milk cooler had milk at 58F and the product needed to be moved to another unit.
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
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
In the small prep table cooler, eggs and raw chicken were being stored directly above raw pork patties. This was corrected immediately.
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
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
The hood baffles were installed incorrectly and one was missing. A new one has been ordered and this will be fixed with it arrives.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The small front 1 door cooler did not seem to be operating properly. The milk was at 58F. This unit needs to be repaired.
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
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
One employee has taken a food safety class but needs to submit an application to MDH to obtain a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.
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 record from Minneapolis Health Department, Dec 11, 2025 · Original Source