Routine
Oct 23, 2026
Official score: 94 · 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 some coolers throughout the facility not keeping temperature at or below 41 degrees F. (grill prep cooler- raw chicken at 50, B side prep cooler- cut tomato at 50, see temperatures section of full report for more examples) Discussed with operator. It appears that the Randell prep coolers are not working properly. Operator understands to not store any TCS foods in the units until they are serviced and working properly.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Randell prep coolers not keeping temperature. Repair or replace prep coolers.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed food debris on the floor in the walk in freezer and trayline walk in cooler. Clean and maintain clean.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed rice attempting to cool in tightly covered pan. Keep foods uncovered during the cooling process.
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 all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed soiled hood baffle above fryer in back of retail kitchen. Clean and maintain clean.
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 23, 2026 · Original Source