Routine
Aug 13, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the upper and outer portions of raw chicken at the spicy breading station above 41F at 44F. The elevated temperature was due to the chicken being double panned in the unit, with air around the inner pan and it being in contact only with the cold pan on the bottom. Person in Charge had employee move the chicken to a nearby refrigerator to re-cool. Person in Charge retrained employees to not double-pan the chicken. Also observed pimento cheese and sliced tomatoes in the center line prep cooler above 41F. The outer portions were warmer than the inner portions, indicating they had been warming up since being removed from the walk-in and placed in this unit. Pimento cheese was moved to a cooler unit to re-cool. Take actions to maintain TCS foods in this unit at 41F or below: reduce setting, keep staging time very short, keep covers on the items in the prep cooler until busy time, and take internal temperatures regularly. The final cold holding item is that under new ownership, a new variance is required for use of the non-mechanical breading stations. Complete a variance request form and send to Janna.Beard@minneapolismn.gov.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Raw pooled eggs were being managed using Time as a Public Health Control rather than mechanical refrigeration. However, the written procedures for TPHC in the company software system called for using time stickers with discard at four hours. This sticker was not on the pooled egg container. Follow the written TPHC the company has developed by clearly marking the time the pooled eggs need to be discarded, should they not be used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No information on a Minnesota Certified Food Protection Manager was available. Provide a MN CFPM. The process involves taking an approved class and test, then using the class certificate to apply to the Minnesota Department of Health for the state certification. See https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Aug 13, 2026 · Original Source