Routine
Jan 12, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a public health control (TPHC) was observed being used for rosemary herb butter at the time of inspection, but no written procedures were available to review. Discussed with Person In Charge that foods used under TPHC must have a written plan available on site for inspectors to review during inspections. Provided template of TPHC plan for operator to complete and keep on site. Complete written TPHC plan and follow it as written. Maintain completed TPHC plan on site for review by inspectors at any time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
The date marking system for cream cheeses that are opened and mixed with herbs and flavourings were observed to be dated for 14 days. This exceeds the date marking allowance of 7 days. Discussed with Person In Charge that foods that are required to be refrigerated and considered TCS foods, like cream cheese, must only be held for 7 days (with day 1 being the day the cream cheese is opened and mixed with other foods). Reviewed proper date marking system with Person In Charge. Person In Charge removed containers of cream cheese that were expired according to the 7 day date marking system right away. Retrain staff to use a 7 day date marking system for cream cheeses and all other TCS foods prepared and kept on site.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The main handwash sink was observed missing signage notifying employees to wash hands. A copy of an example sign was provided with emailed report to operator. Post a sign notifying all employees to wash their hands at the handwash sink and maintain sign legible and in good condition at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
At the time of inspection, there was no quat sanitizer test kit available to test the concentration of the quat sanitizer used on site. Provide test kit and maintain on site to monitor concentration of quat sanitizer at all times.
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, Jan 12, 2026 · Original Source