Routine
Aug 18, 2026
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed TCS food date marked past 7 days (7/30 and 8/7). Instructed to discard. Be sure to check cooler daily and discard anything past 7 days.
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
Cooler drawers measured above 41 degrees. Repair unit as necessary.
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
Properly cove and seal floor-wall junctures.
Inspector’s notes
Missing base coving on one wall in kitchen. Install.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured cooler temperature above 41 degrees in cooler drawers under grill line (see temps above). Instructed to discard all food. Use 4 or 6-hour TPHC and repair immediately.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs hanging from oven door. Instructed to replace tongs and relocate. Corrected on site. Discontinue hanging tongs from oven door.
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
Observed wet wiping cloth stored on counter. Instructed to keep in sani bucket. Corrected on site.
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 record from Minneapolis Health Department, Aug 18, 2026 · Original Source