Routine
Jan 14, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures of Time/Temperature Control for Safety (TCS) foods (boiled eggs at 48°F and yogurt at 50°F) in the small over-the-counter display coolers were above the required cold holding temperature of 41°F or below. Informed the Manager on Duty (MOD) to: (1) Adjust the cooler temperature to maintain 41°F or below. (2) Discard any TCS foods that have been held above 41°F for more than 3 hours. (3) Relocate all remaining TCS foods from the affected coolers to other properly functioning units capable of maintaining 41°F or below.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The small over-the-counter display coolers in the breakfast bar lacked the required ANSI/NSF certification or an equivalent standard. Informed the MOD that establishment MUST replace these units with coolers that meet ANSI/NSF certification or an equivalent standard to ensure proper equipment compliance and maintain food safety standards.
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, Jan 14, 2026 · Original Source