Routine
Dec 8, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
The operator did not have the correct test strips (quaternary ammonium instead of chlorine). Some were given to the operator.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The gyro meat was on the spit but the heat was not on. The temperature was at 47F. Gyro meat should be cooked off on the spit and either hot held or kept in cold holding. A fact sheet will be included with this report.
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
The beans and the chicken were being cooled in large containers that due to the thickness of the food in the container would not be able to cool quickly enough. The chicken was also being cooled fully covered, not allowing heat to escape. Better cooling methods were discussed, such at stirring, smaller cooling portions and using the freezer for initial cooling.
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, Dec 8, 2025 · Original Source