Follow-Up
Sep 9, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Packaged Cheesecakes and cold desserts in the Display Cooler were observed without any ingredient or allergen information available for customers when they purchase a packaged product. Have a binder or some other display for customers to see ingredient label and allergen label from manufacturere when they purchase any desserts in this cooler so that they can see this information upon request. Update with any menu changes.
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
Sliced Tomatoes (47F), Gyro Meat (48F) Sour Cream (52F) Fried Chicken (51F) in the Prep Cooler were observed improperly cold holding above 41F at the time of inspection. These items were held there overnight and it was not known when the foods went above 41F. Manager opted to discard all these products. Chocolate cheesecake (73F), Apple Cake (69F), and Raspberry Cheesecake (71F) were observed improperly cold holding above 41F in the Display Cooler at the time of inspection. It was not known when these products went above 41F so manager opted to discard all these products. Maintain all cold TCS foods at or below 41F at all times to keep safe.
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
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There were raw animal products on site, such as gyro meat and raw beef burgers. These items need to be cooked to a certain temperature to be fully cooked. A thin tip thermometer is required for measuring the final cooking temperature of these foods. Provide a thin-tip thermometer for measuring the final cooking temperature of thin meats. Maintain thin tip thermometer on site at all times.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no handwash sign notifying employees to wash hands at the kitchen handwash sink. Provide and maintain.
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
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
There was a significant amount of grease accumulations on the pipes connecting the fryers to the gas supply. Sides of the fryers were also observed encrusted with accumulated grease. Clean these surfaces more frequently and maintain clean to sight and touch.
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 record from Minneapolis Health Department, Sep 9, 2025 · Original Source