Routine
Sep 25, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Observed both bathrooms with no covered trash can. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Observed self-service dispenser with no ingredients. Provide ingredient list for all beverages at the self-service dispenser machine.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed hot sanitizing dish machine with no irreversible thermometer to capture the utensil surface temperature. Obtain.
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
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 gyro (125*F) hot hold on the flat top grill reading lower than 135*F. Keep all hot food at least 135* or higher. PIC shared gyro was recently sliced from cone and stored in the pan. Pan of gyro was set directly on flat top grill instead of inside the double metal pan.
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, Sep 25, 2025 · Original Source