Routine
Aug 25, 2025
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the walk-in cooler not holding temperature and air measuring 55F. This was discussed and tcs foods were moved and/or discarded depending on the timeframe sitting in the cooler and the temperature of each food measured. Rice and batter were moved to the freezer to continue cooling and to be moved to front coolers for holding. Cooked beans from overnight storage were tossed.
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
Keep the plumbing system in good repair.
Inspector’s notes
Observed a large leak on the prep sink faucet. Repair and maintain in working condition.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial 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 the cooked chicken in hot hold unit at 120F. This was discussed and pic reheated to 189F on stovetop and replaced into hothold unit while turning up the equipment for hothold at 135F or above.
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 cooked beans in walkin cooler at 50F from day prior. This was discussed and item was tossed. Maintain all tcs foods at 41F 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 record from Minneapolis Health Department, Aug 25, 2025 · Original Source