Routine
Aug 7, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in-use tongs hanging from oven door handle again. Informed the MOD to ensure they store tongs are stored in clean and sanitized surface.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed temperatures of cold TCS foods on the prep line were above 41°F (e.g., chicken at 52°F, noodles at 52°F). The manager on duty (MOD) stated that products in the prep cooler cold well are typically used within 4 hours. The MOD was advised to ensure cold foods on the line are maintained at or below 41°F or to implement and follow a written Time as a Public Health Control (TPHC) policy that specifies how the establishment will track the time TCS foods remain in the temperature danger zone and ensure any food not used within the 4-hour limit is discarded.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Several non-functional pieces of equipment (e.g., coolers) were observed in the establishment. The MOD was advised to either repair and service the equipment so it functions properly or remove it from the facility.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Aug 7, 2026 · Original Source