Routine
Jun 8, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Operator could not locate test strips for chlorine or quat sanitizer on site. Ensure you have test strips available for each type of sanitizer used on site.
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
Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.
Inspector’s notes
Per discussion with operators, a food shelf service is provided for the public, however there is no food shelf license. Contact business licensing to obtain a food shelf license. You may continue to operate the food shelf while the application is pending.
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
Label all food packages as required by the law.
Inspector’s notes
Observed wrapped sandwiches which are given out to the public missing ingredient label. Label all food packages as required by law.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed yogurt in reach in cooler in food shelf area to be holding at 57 degrees F. Discussed with operator. It was assumed the unit was shut off by mistake at some point. All TCS food in this unit was discarded by the operator. Ensure all TCS foods are held under mechanical refrigeration and under 41 degrees F.
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 8, 2026 · Original Source