Routine
Sep 17, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed spring rolls being kept out of mechanical temperature control at 76F. Observed raw spinach Sitting in prep cooler top above food pans at 50F. Ensure all cold-holding time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded the items.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed one hand washing sink blocked by a new cooler. Observed back hand washing sink turned off. Ensure hand washing sinks are accessible, and stocked at all times to encourage hand washing practices which prevent foodborne illness spread. At time of inspection food employee moved the cooler and turned on the hand washing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed table top deep fryer operating on a prep table, without a hood. Ensure equipment that produces grease or vapor is under a hood system.
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 wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed when the back hand sink had water returned to it, it had a leak. Ensure plumbing is maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Minnesota Certified Food Protection Manager Certificate on site. Ensure it is posted.
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, Sep 17, 2026 · Original Source