Routine
May 20, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods cold held on ice not properly iced to hold TCS foods at 41 F or less. Note: See above for foods and temperature. Note: Unless the Time as public health control method for food safety is used, all TCS foods must be cold held at 41 F or less. Note: PIC relocated to the working unit for rapid chilling. Use of mechanical refrigerator unit is needed. For details, please see food safety fact sheet sent with the report.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep tables throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.
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
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Consumer advisory notice not provided on the menu for the hamburger served undercooked (rare or medium, depending on the customer's order). Note: For details, please see the consumer advisory fact sheet sent with the report again.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed stained cutting boards and food residue build up on the blade of the can opener. Note: Clean thoroughly
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted. Note: Post the current license as required.
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
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No state of Minnesota health department certified food protection manager for the facility's food operation. Note; At least one employee needs to be certified. Note; For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Observed rusted shelves in walk-in cooler. Note: Eliminate the rusting. Gasket of the middle door of the 4 doors unit also found damaged and the door not closing tightly. Note: Replace the damaged gasket so as to make the doors closed properly.
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 plumbing system in good repair.
Inspector’s notes
There was water dripping from the faucet of the three-compartment sink. Note: Repair the faucet to eliminate dripping
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Minneapolis Health Department, May 20, 2026 · Original Source