Routine
Dec 16, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Last date of sale from lots of shellstock was observed missing from the tags kept on file. Discussed with Chef that in order to successfully trace back lots from oysters that have caused foodborne illness, the date of the last sold product is required to be written on the tag and kept on file for 90 days. Retrain staff to record dates of last sold product on shellstock tags once the container is emptied.
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
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Shellstock tags from emptied containers were not kept in chronological order. Chef reordered the tags on file immediately so that they were in chronological order. Retrain staff to order tags chronologically to make traceback easier and faster in the event of a foodborne illness traceback need.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Can opener was observed soiled at the time of inspection. Chef removed can opener to be washed. Clean food contact surfaces after each use.
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
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Salmon under vacuum seal was observed stored in the Walk In Cooler with packaging still intact and instructions on package stating "remove from package before thawing". Discussed with Chef that salmon and other fish should have the air vacuum seal on the bag broken before thawing according to manufacturer instructions to prevent bacterial growth under reduced oxygen refrigeration environment. Chef pulled all sealed fish product and discarded. Retrain staff to thaw fish in vacuum packaging according to the directions on the package and break the seal before thawing.
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, Dec 16, 2025 · Original Source