Routine
Jan 5, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed metal table at the dishwash area pulled out. Repair and install.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed broccoli salad (43*F) at the cold display unit reading above 41*F at the time of the inspection. Per the PIC, salad was recently made and will be stored in a blast chill to cool it down faster. Maintain cold food at 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 record from Minneapolis Health Department, Jan 5, 2026 · Original Source