Follow-Up
Aug 17, 2026
Official score: 84 · Understand this area’s scale
12 recorded violations
Official wording
Label all food packages as required by the law.
Inspector’s notes
Prepackaged foods such as Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service still not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employee's illness logs still not provided onsite. Note: For details and to record employees' illness, please see the log template sent with the report again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed Mac N cheese at 130 F hot held on the stem table. PIC stated that they purposefully lowered the heat to prevent burning. Note: Discontinue this practice. All hot TCS foods need to be hot held at minimum 135 F. PIC reheated it to above 165 F for corrections.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths still stored on the prep tables and counter throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets at all times. Note: PIC corrected it onsite.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Old and dry food residue build up still observed on the slicer and blade of the can opener. Note: Clean.
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 an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Cooked & prepared foods such as chickpeas, and others cold foods stored in walk-in coolers not properly date marked. Note: Always date mark all refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Food thermometer still missing. Note: Provide and use it to monitor internal food temperatures.
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
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Unit thermometer still missing from the single door reach-in refrigerator. Note: Provide.
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 non-food contact equipment surfaces clean.
Inspector’s notes
Old food residues and grease build up observed on the equipment on the cook line. Note: Clean. Packing material also not removed on the prep unit
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
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Styrofoam to go boxes still found in use. Note: Replace them with the recyclable, reusable and compostable products that comply with city of Minneapolis to go ordinance. Note: For details, see Green=-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current license still not posted. Note: Post the current license as required.
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 wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Chlorine test strips still missing. Note: Provide test strips to accurately measure the sanitizer concentration.
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 record from Minneapolis Health Department, Aug 17, 2026 · Original Source