Routine
Jan 8, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed self-service display cooler with pre-packaged foods without proper labeling. Ensure food items for self-service are labeled properly and include the common name of food, listed ingredients, quantity, allergens, and address where the food is produced.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed batches of ice cream base over 12 inches thick in reach-in cooler. Ensure an effective cooling method is used. At time of inspection PIC moved the containers to an ice bath and continued to stir contents and monitored 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
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
Observed lights in dish room were uncovered. Ensure lights are shielded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed ventilation with dust accumulation in dish room. Ensure ventilation remains 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
Keep the physical facilities in good repair.
Inspector’s notes
Observed floor files damaged and broken in back kitchen area. Ensure the physical facilities remain in good repair and good condition.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Jan 8, 2026 · Original Source