Routine
Apr 17, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WALK IN COOLER. FOR EXAMPLE: ARTICHOKE DIP AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.
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 all intake and exhaust air ducts and filters clean.
Inspector’s notes
KITCHEN HOOD BAFFLES (FILTERS) WERE GREASY. CLEAN BAFFLES / AIR FILTERS AS NEEDED.
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 approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED SMALL FLIES INSIDE THE DRY STORAGE ROOM. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
OBSERVED SINGLE USE AND CATERING BOXES STORED PILED UP IN BACK CORNER OF THE DRY STORAGE. PROVIDE SHELVING SPACE SO YOU CAN STORE THINGS AT LEAST 6 INCHES ABOVE THE FLOOR.
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, Apr 17, 2026 · Original Source