Routine
May 21, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING AT THREE DIFFERENT COLD HOLDING UNITS. TWO OF THE “BUFFET STYLE” SALAD BAR AND ONE GLASS DISPLAY COOLER INSIDE THE KITCHEN FOR EXAMPLE: SALMON SALAD AT 46F AND CHEESE AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( PIC MOVED FOOD FROM GLASS DISPLAY COOLER INTO THE WALK-IN COOLER. SALAD BAR WAS BEING EMPTIED AS THIS WAS THE LAST LUNCH HOUR. MAKE SURE NOT TO USE UNITS THAT ARE UNABLE TO KEEP TCS FOODS AT
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
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
DISH MACHINE RACK TEMPERATURE WAS REGISTERING 150F. ADJUST MACHINE WATER TEMP SETTING TO READ THE APPROPRIATE RINSE (SANITIZE) TEMPERATURE ACCORDINGLY WITH MANUFACTURE’S DATA PLATE AND FOOD CODE (160 UTENSIL SURFACE TEMPERATURE). NOTE: SANITIZE UTENSILS IN THE 3-COMP SINK UNTIL DISH MACHINE IS FIXED.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED WOODEN TABLE BEING USE FOR FOOD PREPARATION. WOOD IS ABSORBENT AND NOT APPROVED AS NON-FOOD CONTACT SURFACE. REPLACE THIS TABLE WITH A KITCHEN GRADE (NSF) FOOD PREP TABLE.
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 the physical facilities in good repair.
Inspector’s notes
OBSERVED CEILING TILE LEFT OPEN INSIDE THE KITCHEN BY WALK IN COOLER / FREEZER DOORS. REPLACE CEILING TILE SO PIPES ABOVE ARE NOT EXPOSED AND CEILING LOOKS FINISHED.
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
Keep the plumbing system in good repair.
Inspector’s notes
UTILITY SINK HAS A WATER LEAK BY THE LEFT HANDLE. FIX WATER LEAK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage 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
MOP WAS STORED INSIDE MOP BUCKET AFTER USE. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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
Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
Inspector’s notes
MILK SPOUT WAS CUT IN A 90 DEGREE ANGLE WITH MILK ACCUMULATION. CUT TUBE DIAGONAL (45 ANGLE) LEAVING NO MORE THAN 1 INCH PROTRUDING FROM THE CHILLED DISPENSING HEAD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
THREE COLD HOLDING UNITS ARE UNABLE TO KEEP TCS FOOD AT REPAIR COLD HOLDING UNITS SO FOOD IS STORED / MAINTAIN AT
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 record from Minneapolis Health Department, May 21, 2026 · Original Source