Routine
Mar 9, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Beef burgers are served raw or undercooked to the customer's preferences. Discussed with Person In Charge that there needs to be a disclosure statement on the bottom of all menus and each food served raw or undercooked with raw or undercooked ingredients needs to be linked in some way to that statement. Provided consumer advisory guidance document with emailed report. Contact inspector with questions on consumer advisory. Provide consumer advisory on menu with all foods that are served raw or undercooked or contain raw or undercooked ingredients. Update menu as needed.
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
A bottle of ranch dressing was observed being kept out on the counter top at 67F at the time of inspection. Showed Person In Charge that this item needs to be refrigerated, as label states "refrigerate after opening". Bottle was placed on the counter during lunch shift so it was put back in the Prep Cooler to cool down to 41F. Keep all cold TCS foods at 41F or lower at all times. Discard any TCS foods that are kept out at room temperature.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The Meat Basement Reach In Cooler was observed missing a kickplate on the bottom of the unit exposing the filters to potential damage. Discussed with Person In Charge, who showed where the kickplate was and that they were going to replace the kickplate. Replace kickplate on Cooler so that it's filtering system is protected and maintain the unit in good repair at all times.
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
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There were multiple thin-tipped thermometers on site to measure temperatures of raw beef and raw gyro meat at the time of inspection, however they were not able to be turned on and used. Replace batteries or replace thermometers and ensure that a functioning thermometer is on site at all times to measure cooking temperatures of raw, thin meats.
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, Mar 9, 2026 · Original Source