Routine
May 7, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED SPRAY BOTTLE WITH SANITIZER MISSING A LABEL. CLEARLY LABEL ALL WORKING CONTAINERS WITH TOXIC MATERIALS WITH THE COMMON NAME OF THE PRODUCT.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOODS IN SALAD BAR COLD HOLDING UNIT ABOVE 41*F (FRUIT SALAD 47*F, CUT TOMATO 46*F). ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD REMAIN AT OR BELOW 41*F UNDER MECHANICAL REFRIGERATION. TURN DOWN TEMPERATURE DIAL ON UNIT OR CALL FOR REPAIR OF UNIT.
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 FOODS IN SALAD BAR COLD HOLDING UNIT ABOVE 41*F (FRUIT SALAD 47*F, TOMATO 46*F). ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD REMAIN AT OR BELOW 41*F UNDER MECHANICAL REFRIGERATION. TURN DOWN TEMPERATURE DIAL ON UNIT OR CALL FOR REPAIR OF UNIT.
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 7, 2026 · Original Source