Routine
Oct 5, 2026
Official score: 92 · Understand This Area’s Scale
4 recorded violations
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
A large tub of potato fries were observed left out of refrigeration near the frying station. These mostly-cooked fries are TCS food that can grow the bacteria which causes bacterial intoxication. Fries were returned to refrigeration, and only a small working portion was left out for the next few orders. Squeeze bottles of peanut sauce and BBQ sauce were left out of refrigeration during the daytime, and were reportedly be returned to a cooler at night. Both commercial products labels indicated to keep refrigerated - indicating they are likely TCS foods. Sauces were discarded. Keep these products under mechanical refrigeration. (It may be possible to obtain information from the manufacturer about whether the products truly are TCS or not, based on pH. If documentation is provided that pH is under 4.6, the products could be safely kept out of refrigeration.)
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
The floors in the bar, below equipment were observed with built up soil, food debris and mouse droppings. The floor and walls behind the cook line were observed with built up grease. Clean these areas thoroughly.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Equipment on the cook line was observed excessively dirty with grease build up. Clean the equipment.
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
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
The dish machine was producing only 10ppm chlorine during its rinse cycle. Person in Charge primed the sanitizer during the next cycle and a proper amount was obtained. Ensure the dish machine is producing at least 50ppm chlorine for the sanitizing rinse.
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 record from Minneapolis Health Department, Oct 5, 2026 · Original Source