Routine
Dec 18, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no sign identifying the handwash sink for handwashing in the Deli area. Provide handwash signage at this sink notifying employees to wash their hands here. Provide handwash sign with emailed report.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no maximum registering independent thermometer device available for measuring the hot water sanitizing dish machine's rinse cycle temperature to ensure that it is hot enough. Provide a maximum registering thermometer to ensure that the dish machine's sanitizing rinse cycle reaches a minimum of 160F to adequately sanitize dishes. Maintain on site at all times.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Quat sanitizer buckets were observed at 100PPM at the time of inspection in the Deli area. Sanitizer label indicates a range of 200-400PPM quat. Refresh sanitizer buckets and ensure that they are within safe and effective range at all times for sanitizing food contact surfaces.
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
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
Cooked sliced beef was observed hot holding in the Alto Shaam warming unit in the back kitchen area at 120F at the time of inspection. Food had been placed there earlier that morning around 11AM according to Chef. Discussed with Chef that foods need to be kept hot at 135F or higher at all times during service to prevent pathogenic bacterial growth that can make people sick. Chef opted to discard the product at the end of the service period. Maintain all hot TCS foods at 135F or higher at all times to keep safe.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked sausage was observed cooling in the 4 Door Reach In Cooler with cling film tightly covering the product. Discussed with Chef that foods that are cooling must be kept uncovered to allow the cold air of the cooler to cool the food most rapidly. Retrain staff to use rapid cooling methods and to cool foods uncovered, unstacked and spread out.
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, Dec 18, 2025 · Original Source