Follow-Up
Nov 13, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Nov 13, 2025 · Original Source
Restaurant · Minneapolis, MN
Days Hotel On University
2407 University Ave Se #Colleen Wr
Last inspected Nov 13, 2025 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Oct 30, 2025
Complete
Official score: 90 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0385AFood temperature
Official 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
Prepared sausage links from the day prior were observed to have not cooled fully. Links were discarded.
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 temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
A small amount of sausage links from the day prior had been cooled in a bag in the small refrigerator in the employee prep area. The sausage was still at 46F. Do not use this small refrigerator to cool prepared foods. Rather, use the large refrigeration units on the main floor. This method is effective: Spread the food out in a pan or on a sheet tray not deeper than two inches; leave it uncovered and place it into the cooler. The food can be covered after it has reached 41F or lower.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Sausage links and egg omelets bagged in the small refrigerator in the employee prep area were at 45F and 46F. Products were discarded. Another product in higher in the unit was observed at proper temperatures. Discussed the importance of not putting any warm items in this small refrigerator that might heat it up and of making sure air flow inside is not impeded by large bags. Keep all TCS foods at 41F or lower.
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, Oct 30, 2025 · Original Source
Routine
May 6, 2024
Complete
Official score: 94 · Understand this area’s scale
3 recorded violations
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No information about a state Certified Food Protection Manager could be verified.
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 issuescriticalCode MN Rule 4626.0385AFood temperature
Official 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
Sausage links from the day prior had not cooled fully in the small refrigerator. They were still at 46F, although other items were at 41F. They had been put in the cooler after breakfast the day prior. Sausages links were discarded due to the risk of bacterial intoxication.
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 temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
The small refrigerator in the service area is not designed for cooling prepared warm foods to the proper temperature in the proper time. Discontinue cooling sausage, gravy or other hot-held foods in this refrigerator. If any hot foods are to be cooled for later service, spread them out in shallow pans and place the pans uncovered in the commercial refrigerators on the main level. They can be covered after they fully cool to 41F.
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, May 6, 2024 · Original Source