Routine
Jun 30, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors in the basement freezer were soiled with buildup and debris. Clean and maintain clean all floors, walls, and ceilings.
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
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
The shellstock recording system is well organized and set up; however, numerous last-sold dates are missing from the tags. Ensure that the last sold date is included on the tags.
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
Keep the physical facilities in good repair.
Inspector’s notes
Cracked tiles in some areas of the flooring behind the meat counter. Repair or replace flooring 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 wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Cooked shrimp had been thawed earlier that morning with a method that allowed the shrimp to rise above 41 degrees F. Shrimp observed after the thawing process at 51 degrees F. The employee indicated they thawed under running water. Proper thawing methods were reviewed with the manager. Ensure that thawing takes place in a manner that prevents temperature abuse.
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 30, 2026 · Original Source