Routine
Aug 10, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official 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
The Shawarma was on the grill spit but turned off and at 68F. This needs to stay at 135F or higher or cold held at 41F or less. Typical procedure is to cook it off and hold it on the grill above 135 or put in the cold pan unit and reheat it when an ordered. This was discarded.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Edgar is the CFPM and had a copy of his ServSafe certificate posted but needs to post a copy of the MDH CFPM cetificate.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand washing signs are needed at all of the sinks used for handwashing. Some sticker signs will be dropped off.
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 record from Minneapolis Health Department, Aug 10, 2026 · Original Source