Routine
Jan 6, 2026
Official score: 92 · Understand this area’s scale
2 recorded violations
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed milk in a hot holding well at 120F and a small amount of lentils in a crockpot holding at 90F. Milk was discarded on-site by the Person In Charge (PIC). PIC was instructed not to use crockpots for hot holding as they are not reliable for maintaining proper hot temperatures. All food in hot holding must be maintained at 135F or above.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed eggs on the top shelf of reach-in cooler next to bread and under other ready-to-eat food. PIC was asked to move eggs to the bottom shelf away from ready-to-eat food to prevent cross-contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Jan 6, 2026 · Original Source