Routine
May 18, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed foods in the salad bar holding above 41F. Beans were measured at 48F, ranch dressing at 45F, and other uncut vegetables at 48F. The salad bar is not maintaining proper cold holding temperatures. The Person In Charge was notified and instructed to closely monitor the unit's temperature. If the salad bar is unable to maintain foods at 41F or below, discontinue use and have the unit serviced immediately.
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
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
Observed a need for a Certified Food Protection Manager certificate. Ensure that at least one full-time staff member holds a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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, May 18, 2026 · Original Source