Routine
Aug 24, 2026
Official score: 94 · Understand this area’s scale
9 recorded violations
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed two containers of chicken in the walk-in cooler to be at 47*F. Per operator the chicken had been made a few days prior. The chicken was arranged and stacked in the coolers in a manner that made it difficult to meet the cooling times and parameters. Discussed proper cooling techniques with operator to help ensure chicken is properly cooled and meets cooling times and parameters. Cooling of TCS food handouts sent out with inspection report. At the time of the inspection, operator was discarding improperly cooled chicken.
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 clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed various employee belongings such as (purses and clothing), scattered throughout the kitchen area. Store employee items in a suitable area. Discussed proper storage of employee items with operator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed the business food license to not be posted. Post current food license.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed sections of the hood canopy, walls of canopy and exterior nonfood contact surfaces of coolers in need of cleaning. Clean referenced areas 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
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles in need of a good cleaning. Clean and maintain hood baffles 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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed various unopened boxes of food on the floor in the kitchen. Store boxes of food off the floor. Recommended top operator to setup a few dunnage racks for proper storage.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic ramekins in the kitchen. Discontinue using non-compliant products for takeout. Recyclable or compostable products are allowed for use. Discussed the Minneapolis Green to Go Packaging ordinance with operator. An informational handout to be provided with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed Rekik Meratsion to be a current state of MN certified food protection manager but her certificate was not posted. Rekik to post her current state of MN CFPM certificate on site.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed two containers of chicken in the walk-in cooler to be at 47*F. Per operator the chicken had been made a few days prior. The chicken was arranged and stacked in the coolers in a manner that made it difficult to meet the cooling times and parameters. At the time of the inspection, operator was discarding improperly cooled chicken.
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, Aug 24, 2026 · Original Source