Routine
Aug 6, 2026
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked potatoes were observed cooling in the COS Walk In Cooler with the lids tightly covering the product at the time of inspection. Chef immediately had staff re-pan the food into thin pans and placed them into the Produce Walk In Cooler so that they could cool properly. Retrain staff to use proper cooling methods to rapidly and safely cool foods.
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
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Bar dishwasher on 1st floor was measured over several cycles at no greater chlorine sanitizer concentration than 10PPM. Data plate on machine indicates that sanitizer needs to be at a minimum sanitizer concentration of 50PPM. Discussed with bar staff to discontinue using dish machine and to instead use dishwasher on the first floor or cart bar dishes up to the COS level to be washed there. Repair machine so that it dispenses 50PPM chlorine sanitizer to adequately sanitize dishes.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no maximum recording temperature device independent from the high temperature dish machines available on site to measure the hot water sanitizing rinse of the dish machines to ensure that they were adequately sanitizing dishes. Obtain either temperature stickers or a maximum registering thermometer to monitor sanitize cycle of dish machine. Maintain on site at all times.
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 6, 2026 · Original Source