Routine
Feb 12, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Operator unable to locate food thermometer during inspection. Obtain thermometer.
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 non-food contact equipment surfaces clean.
Inspector’s notes
Observed non-food contact surface of can opener soiled with debris. Clean and maintain 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 record from Minneapolis Health Department, Feb 12, 2026 · Original Source