Routine
May 15, 2025
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed food items like salted cod, repackaged hummus, frozen sausages, frozen gyro meat without the proper labeling. Ensure all foods are labeled with the following information: 1. Complete name and address of the packer/supplier. 2. Common name of the product. 3. List of ingredients with allergens noted. 4. Net weight. 5. Date marking if time/temperature controlled for safety food.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing signs missing at employee hand washing sinks. Ensure signs are posted to remind employees when to wash hands.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed display cooler with repackaged hummus (50F), tabbouleh (49F), and other Time/temperature controlled for safety (TCS) foods above 41F. Ensure all TCS foods are kept at 41F and below to prevent pathogen growth. At time of inspection PIC closed the cover and turned the light off the display cooler, and explained he would go through and discard the TCS foods above 41F. Requested PIC to email receipts of repairs on cooler. Emailed temperature logs, and Risk Control Plan to ensure long term compliance.
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
Observed display cooler holding foods above 41F and displaying a temperature of 47F. Ensure all equipment is in good repair.
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
Keep the physical facilities in good repair.
Inspector’s notes
Observed water damaged, broken, and missing ceiling tiles. Ensure physical facility is maintained in good repair.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed repackaged hummus and cream-cakes without a date mark. Ensure foods are marked for the day they are opened (day one) and sold or discarded by the seventh day. Discussed date marking with PIC at time of inspection. Items were discarded because of temperature issues.
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
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed raw sausages in display freezer without safe handling instructions on package. Ensure all raw animal products which are not ready-to-eat have the safe handling instructions on the package. PIC stated they had emailed the manufacturer for labels. Discussed removing raw items from sale until safe handling instructions are on the packages.
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 record from Minneapolis Health Department, May 15, 2025 · Original Source