Routine
Jun 12, 2025
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Remove carpeting or similar material from the following unapproved areas: food preparation areas; walk-in refrigerators or freezers; warewashing areas; toilet room areas where handwashing sinks, toilets and urinals are located; refuse storage areas; wait stations; dressing rooms; locker rooms; janitorial areas; within 3 feet around permanently installed bars and salad bars, other food service equipment, and food storage rooms; or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.
Inspector’s notes
Observed refrigerator on carpet. Carpet is not an approved surface. Must be smooth, waterproofed and easily cleanable.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured food inside upright refrigerator above 41 degrees (see temps above). Operator adjusted temperature. Instructed to take internal food temperature in 1 hour to ensure if temperature is decreasing. Ensure refrigerator is at or below 41 degrees or repair/replace.
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, Jun 12, 2025 · Original Source