Routine
Sep 8, 2025
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed unused equipment being stored on site. Ensure unnecessary and unused equipment is removed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed hot-holding beans, and hot holding chicken were below 135F. PIC discarded chicken and reheated the beans to over 165F at time of inspection. Ensure hot-holding foods are maintained at 135F and below to prevent pathogen growth.
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
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 frozen beef on counter sitting out to thaw. Ensure thawing is done in a safe manner to ensure no parts of the food reach over 41F: by thawing foods in a refrigerator, kept under cold running water, or as a part of the cooking process in a microwave. PIC moved to the cooler at time of inspection.
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, Sep 8, 2025 · Original Source