Routine
Aug 21, 2026
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
The bulk sugar and other bulk containers had cups instead of handled scoops. Use scoops so that employees hands do not come in contact with surfaces that are touching food.
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 wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
One of the prep tables had shrimp at 46F and milk in the cooler below at 44F. The unit was immediately adjusted.
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, Aug 21, 2026 · Original Source