Routine
Sep 10, 2026
Official score: 92 · 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
Observed display cooler holding time/temperature controlled for safety (TCS) foods at 45F. Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth. Measurements in observations portion of this report. At time of inspection PIC moved the flan, rice pudding and tiramisu that were under 45F, and discarded the ones over 45F.
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
Observed display cooler holding foods above 41F. Ensure all equipment is maintained in good repair.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no log for recording employee illness symptoms. Ensure a log is kept on site. Emailed log to owner with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 10, 2026 · Original Source