Routine
Feb 4, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The consumer advisory was missing the following section of the statement: "This item is served raw or undercooked." Add to the existing consumer advisory to all the physical and online menus.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The dish machine sanitizing temperature gauge does not reach 180°F, but the internal temperature reaches at least 160°F. Have the unit serviced so the gauges match the internal temperature.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The facility was using time as a public health control for half and half. Develop written procedures and have available on-site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Boxes of food were stored directly on the floor. Discontinue and store 6 inches off the floor.
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
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
The facility was thawing soup at room temperature. Discontinue. The facility put the container under running water.
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
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The mixer and table in the old bakery area had flour build up. Clean.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The coffee area hand sink was missing employee handwashing signage. Post.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw chicken being stored above vegetables in the walk-in cooler. Staff moved the chicken to a different location. Do not store raw proteins above ready to eat foods.
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, Feb 4, 2026 · Original Source