Routine
Jan 12, 2026
Official score: 96 · 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
Macaroni and cheese was observed improperly hot holding in the Warming Unit at the time of inspection at 130F. Discussed with person in charge that foods that are kept hot must be kept at 135F or higher to be safely hot held. Unit was turned up and since it was not known when the macaroni and cheese dropped below 135F, a use-up or discard time was set for macaroni and cheese for 4 hours from the time it was placed in the unit. Retrain staff to set units to properly hot hold foods at 135F or hotter for safety.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The designated Certified Food Protection Manager (CFPM) for the facility was registered with the State of Minnesota, but their Minnesota certificate was not posted in the establishment. Obtain a copy of the State of Minnesota CFPM certificate and post it in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.
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 record from Minneapolis Health Department, Jan 12, 2026 · Original Source