Routine
Dec 16, 2025
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gas lines by the fryer, the sides of the grill, the sides of the fryers, and the interior of the stand-up freezers to be soiled. Clean and keep equipment clean.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls behind the cookline cooler and the fan by the fryer to be soiled. Clean and keep physical facilities clean.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed cooked gyro to be cooling in tightly packed ziploc bags in the stand-up cooler. These items were moved into shallow containers, Cool cooked foods in shallow (2 inches or less) pans.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked gyro meat to be cooling in secured ziploc bags in the stand-up cooler. Cooked meat was moved into an uncovered container. Keep cooling foods in uncovered containers while cooling.
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
Observed an open can of cheese sauce at a temperature of 67 degrees F being held on the countertop. The label on the can stated that the sauce must be refrigerated after opening. Per PIC, the can was opened 2.5 hours prior to inspection. PIC was instructed to discard the can of sauce after 1 more hour of use. Keep cold TCS foods at a temperature of 41 degrees F or below.
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
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed there to be no internal mechanical thermometer in any of the coolers. Provide an internal mechanical thermometer to monitor air temperature of coolers.
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
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings in the back dry storage/office area and in the prep area by the bulk flour bins. Clean this area. Professional Pest Control is provided on a monthly basis. Service reports verified during inspection. Regularly inspect facility for pest evidence and communicate evidence to pest control service provider. Increase pest service, if needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Minneapolis Health Department, Dec 16, 2025 · Original Source