Routine
May 6, 2025
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed Chobani Yogurt in self-serve display case holding a temperature of 58*F and 59*F. Unit holding an ambient temperature of 59*F. All TCS foods removed from sale and voluntarily discarded. Maintain all cold TCS foods at 41*F or less. Discontinue the use of this cooler for holding cold TCS foods until it has been repaired or replaced and is holding TCS foods at 41*F or less. Note: Use one of the other working coolers to hold and display TCS foods normally kept in this self-service cooler. Okay to use unit to display pop and other non-TCS foods and drinks.
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
Repair the following equipment: 1) Observed the self-serve display case holding a temperature of 58*F and 59*F. All TCS foods removed from sale and voluntarily discarded. Maintain all cold TCS foods at 41*F or less. Repair or replace this unit and discontinue the use of this cooler for holding cold TCS foods until it has been repaired or replaced and is holding TCS foods at 41*F or less. Note: Use one of the other working coolers to hold and display TCS foods normally kept in this self-service cooler. Okay to use unit to display pop and other non-TCS foods and drinks. 2) Observed a build-up of ice 2 inches deep in bottom of left side glass door freezer in display area. Repair unit to remove the build-up of ice.
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
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Hand sink in back room was not dispensing any hot water. Hot water valve had been turned off to repair a leak and plumber failed to turn water back on. This was immediately corrected by GM. Water temp observed to be 111*F.
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
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 posted in common area restroom used by Grocery employees. Have Skyway Management post a hand wash sign at employee restroom.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed mop drying in mop bucket by mop sink. Install a mop holder over mop sink so that mops can be hung to dry over mop sink between uses. Hang mop with mop end facing downwards so that dirty water doesn't run down mop handle.
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
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Could not find a thermometer in the walk-in cooler. Provide a thermometer in the walk-in cooler.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food stored on floor in milk crates while re-stocking shelves / coolers. Use a utility cart to store food items up off the floor.
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, May 6, 2025 · Original Source