Routine
Oct 27, 2026
Official score: 94 · Understand This Area’s Scale
5 recorded violations
Official Wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed Time/temperature controlled for safety (TCS) foods (half-and-half for self service, and ham and cheese scones) being kept out of temperature control without written procedures or not being marked for the time they are removed from time control. Ensure written procedures are developed and employees are trained on the procedures before using time as a public health control. At time of inspection discussed written procedures needed for using time as a public health control (TPHC), marking foods for the time they are removed from temperature control (at 41F and below, or 135F and above), and discarding/get a new container for foods that have been out for four hours. At time of inspection PIC marked the half-and-half and the scones. Emailed information about TPHC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed cold-brew coffee is not being brewed under temperature control (41F and below), is then put in containers and placed in the cooler. Ensure all time/temperature controlled for safety foods are at 41F and below. Discussed with PIC that coffee for cold-brew becomes TCS and should be kept at 41F and below once the coffee is combined with water. Discussed discarding the cold brew and start brewing under refrigeration. Emailed information about cold-brew coffee health risks.
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
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Observed single-use items stored on the ground in basement storage area. Ensure all single-use items are stored at least six inches above the ground.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
Observed house-hold refrigerator in basement used to store dough and milk. Ensure all food service equipment is commercial grade (ANSI).
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Observed counter at coffee machine was chipping and exposing the particle board underneath. Ensure surfaces are smooth and easily cleanable.
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 record from Minneapolis Health Department, Oct 27, 2026 · Original Source