Routine
Sep 2, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed coolers #1 and #5 not holding temperature at or below 41 degrees F. Discussed with operator. Do not use these units to store TCS foods until they are serviced and in proper working order.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed several TCS foods holding above 41 degrees F (beef at 51, deli meat at 50, etc.) Discussed with operator. Beef and deli meat were discarded by operator during inspection. Operator to go through TCS foods in cooler # 1 and #5 and discard as needed.
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 2, 2026 · Original Source