Routine
Sep 27, 2026
Official score: 96 · Understand This Area’s Scale
3 recorded violations
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Food in the cold pan unit was all above 41F. Staff indicated that the cold pan unit was not worked well and a call for repair was already made. In the meantime, Time as a Public Health Control will be used, tracking time that food is placed in the cold pan and discarding it after 4 hours.
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
Although several employees have a CFPM certificate, one should be posted in the facility.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
The cold pan unit was not working properly. A service call has already been made.
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 record from Minneapolis Health Department, Sep 27, 2026 · Original Source