Routine
Feb 12, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Some #6 plastic ramekins and plastic-lined hot beverage cups are in use which are not recyclable or compostable. These are not allowed under Minneapolis Green To Go ordinance, and need to be replaced with items that are either recyclable or compostable. See Minneapolismn.gov/green-to-go for allowable items and consultation assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Some ineffective cooling methods were observed: Six shallow (2 inch) hotel pans of egg bake were stacked on top of each other cooling in the walk-in. Pans were mostly covered with foil, and stacked off-set on top of each other. This was reportedly done due to lack of shelf space for cooling with recent deliveries. Person in Charge brought a rack into the walk-in cooler and placed the pans of egg bake on it individually, with loosened foil to cool. A container of chicken salad dressing was cooling from recent prep with product about 10 inches deep and covered. Only a one-degree temperature difference was observed across forty minutes. Person in Charge had the dressing divided into two shallow containers and returned to the walk-in uncovered. Two hotel pans of prepared foods previously cooled were observed with product much closer to 4 inches deep than 2 inches. Discussed reinforcing with staff that foods must be kept at only two inches deep, and uncovered, for effective cooling. This method has been validated as safe, without needing to monitor times and temperatures of the cooling process. Once foods reach 41F throughout, they can be recombined and/or covered for storage.
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
A mixing bowl for tossing salads was set directly on top of chopped salad greens. Staff moved the mixing bowl and provided a set-up where the bowl could be set on a nearby surface. Keep mixing bowls off of unpackaged greens.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Cut melons and chopped salad with greens and tomatoes were held on ice instead of under mechanical refrigeration. Based on discussion, the business is effectively using Time as a Public Health Control (TPHC), discarding these TCS items at the end of lunch. Fill out the TPHC form that will be sent with this report and keep those written procedures near to the specific work area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
At server station, the ice scoop handle was in contact with ice cubes. Person in Charge corrected the practice with staff. Store the ice scoop with the handle up, if it is left in the ice during service periods.
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, Feb 12, 2026 · Original Source