Routine
Jul 20, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Replace the equipment in a neighborhood kitchen with equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program so grease and moisture does not accumulate on adjacent surfaces.
Inspector’s notes
Reach in Cooler holding milk and pre-packaged lunches for youth is not NSF or ANSI approved. Provide commercial coolers to hold cold TCS foods.
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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
There was no food thermometer to measure the temperatures of cold foods or cold foods at receiving. Provide a food thermometer to monitor temperatures of food that is received and stored at facility. Keep thermometer 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, Jul 20, 2026 · Original Source