Routine
May 18, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed multiple boxes of meat left waiting processing. Minimize the amount of product held at room temperature by working with smaller portions to prevent temperatures from entering the danger zone.
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
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed several plastic containers and lids used to store meat in the walk-in cooler and freezer to be cracked. Discontinue using cracked containers or lids and replace them.
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 the plumbing system in good repair.
Inspector’s notes
Observed handwashing sink in meat market prep area to be leaking. Have faucet serviced.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a coffee cup stored on the handwashing sink in the meat market area. Handwashing sinks must be used only for handwashing and must remain accessible at all times. Discontinue using the handwashing sink for purposes other than handwashing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed multiple examples food left uncovered in walk-in cooler and freezer. All food must be properly covered during storage to protect against contamination. Ensure that food items are properly covered during storage mode.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, May 18, 2026 · Original Source