Follow-Up
Sep 18, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The food in the cold pan unit and the front display were still above 41F. Both units were not working properly and the amount of food being kept in the unit was limited and time as a public health control was being used.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The sambusas in the front display cooler were not at 41F or less as well as the foods in the cold pan unit. The operator noted that TPHC was being used, but no documentation of when the food was prepared and when it needed to be discarded was present. Develop a system to be able to track the time the product is out of temperature so that it can be discarded after 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The cold pan unit/cooler near the grill was not working properly. This needs to be repaired before it can be used for cold holding foods. The front display cooler for sambusas was not working as well. One of the clear sliding doors was missing and the unit was not at or below 41F. If this it to be used for cold holding sambusas instead of time as a public health control, this needs to be repaired
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
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
The condensate line from the AC unit was draining into the handsink. This needs to be routed directly to sewer.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Although the owner has taken a food safety class, their certificate from completing the class must be sent to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and an application.
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, Sep 18, 2025 · Original Source