Follow-Up
Jul 14, 2026
Official score: 92 · 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
Some of the packaged foods for customer sale are packaged at the commissary kitchen in Edina, whereas others are packagedon-site. All packaged foods contain the Edina location, and none of them contain the store's address. Ensure that all packaged foods for customer self-service bear the proper packaging address to allow for accurate potential traceback investigations and recalls if needed.
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
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
Packaged chicken on the bottom shelf of the upright self-service hot display case was holding between 117 and 123 degrees F. This has been an ongoing problem within this unit. Further non-compliance may result in citations and additional administrative action.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple deli salads were held in the large display case between 44 and 45 degrees F. This has been an ongoing problem within this unit. Further non-compliance may result in citations and additional administrative action.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The lower shelf of the display hot unit was unable to hold TCS foods at or above 135 degrees F. This is a known issue within the facility. Repair or replace this unit. The walk-in cooler doors and windows in the basement are cracked, broken, and no longer able to be cleaned. Replace or repair doors.
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 the physical facilities in good repair.
Inspector’s notes
VCT tile flooring in the food display prep space is peeling away, cracking, exposing, and compromising the subfloor. Replace this floor with an approved finish.
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, Jul 14, 2026 · Original Source