Routine
Dec 11, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Salmon that is served raw or undercooked did not have written records for parasite destruction from the supplier at the time of inspection. Obtain this from the supplier and keep yearly updated copies on site for review during inspections.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Soda dispenser drip cups in the bar area were observed soiled with slime residue on the inside of the cups where the dispenser guns are stored between use. Clean these more frequently or replace them and then maintain them clean to sight and touch.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloth sanitizer bucket solution was measured at 100PPM at the time of inspection. Sanitizer use instructions indicate that sanitizer range should be kept within 150-400PPM. Instructed Chef to refresh sanitizer bucket and it was then measured at 300PPM. Maintain sanitizer bucket within safe and effective range at all times.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Sliced turkey was observed being cooled in the Walk In Cooler with the cling film tightly covering the product. Discussed with Chef that foods that are cooling need to be uncovered to allow air to cool the foods faster. Chef pulled the cling film off the container to allow air to more rapidly cool the product. Retrain staff to use effective cooling methods to cool foods uncovered, unstacked and spread out.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
A butter/oil mixture was observed sitting out on the Saute Cooler surface at the time of inspection being held at 68F. The mixture contains butter that requires refrigeration at 41F or below at all times to be kept safe. When asked about the butter mixture, Chef stated that it takes about 1 service day, or 8 hours to use up the product. Discussed with Chef that foods need to be kept cold at 41F or below to be kept safe, and either a working amount of the product can be kept out at room temperature and used up within a short period of time, or they need to complete a Time as a Public Health Control (TPHC) plan and use accordingly for the butter/oil mixture. Butter/oil mixture was removed from cook line service and discarded. Provided TPHC plan with emailed report. Maintain all cold TCS foods at 41F or below 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, Dec 11, 2025 · Original Source