Follow-Up
Jan 27, 2026
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed cutting boards throughout the kitchen to be discolored and soiled. Make sure cutting boards and all food contact equipment is kept clean to sight and touch.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the fryers and the kitchen stand-up cooler to be soiled. Observed the ceilings in the kitchen above the stand-up cooler to be dusty and soiled with cobwebs. Clean these areas and keep physical facilities 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 wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed there to be broken floor tiles by the mop sink and the back entrance door. Observed the FRP by the mop sink to be peeled. Repair these areas and keep physical facilities in good repair.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gaskets in the kitchen stand-up cooler to be torn. Observed the steam table to not be able to hold proper temperature. Repair equipment and keep equipment in good repair.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed bechamel sauce to be cooling in a deep container in the stand-up freezer. The bechamel sauce was at a temperature of 86 degrees F after being cooled for 1 hour. The sauce was moved into shallow pans during inspection. Make sure that foods are effectively cooled in pans 2 inches or less.
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
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 jerk chicken in the steam table to be at a temperature of 108 degrees F. Make sure that hot TCS foods are kept at a temperature of 135 degrees F or higher.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic and styrofoam containers to be used in the restaurant for takeout orders. These materials are not allowed under the Green-to-Go ordinance. Make sure that takeout containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jan 27, 2026 · Original Source