Routine
Oct 15, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Rice and Beans cups are PE (plastic) lined and not recyclable. Provide to-go containers that are recyclable or compostable in Minneapolis. Discussed with chef. Previous violation was for black plastic which has been replaced with compliant containers. See our website for more information: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
There is a large amount of plastic containers that hold food in direct contact and are not made of food safe materials. Remove these containers and replace with containers made of food safe materials. This is a repeated violation.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed salsa in walk in cooler cooling in a 4qt deep container. Per conversation salsa had been cooling in an ice bath but had recently been moved from the ice bath to the walk in cooler. Salsa measured 69F. Discussed that cooling foods cannot be transition to deep tightly covered containers until they have cooled to 41F. Chef moved salsa back to ice bath for rapid cooling.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed salsa cooling tightly covered. Salsa had been cooling in an ice bath and was very recently moved to walk in cooler and covered. Salsa measured 69F. Chef returned salsa to ice bath for rapid cooling to 41F. Discussed cooling methods.
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, Oct 15, 2025 · Original Source