Routine
Jun 30, 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 CHICKEN AND AIR TEMPERATURE AT 43*F IN UPRIGHT COOLER. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD REMAIN AT 41*F OR BELOW AT ALL TIMES.
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
OBSERVED CHICKEN AND AIR TEMPERATURE AT 43*F IN UPRIGHT COOLER. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. ALL COLD HOLDING EQUIPMENT SHOULD MAINTAIN FOOD AT OR BELOW 41*F.
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 record from Minneapolis Health Department, Jun 30, 2026 · Original Source