Routine
Jun 4, 2026
Official score: 84 · Understand this area’s scale
10 recorded violations
Official 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 Goat meat and chicken legs hot held at below 135 F on the turned down steam table. Note: Hold all hot TCS foods at minimum 135 F at all times. PIC reheated both foods to 165 F and above for correction
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 Half N Half milk in cardboard container sitting at 79 *F at ambient temperature at the beverage station. Note: Hold all cold TCS foods at 41 F or below at all times. Note: Unable to verify duration of holding and PIC discarded it voluntarily.
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
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Observed ammonium chloride sanitizer concentration in 3-compartment sink at 100 PPM, below the regulated range. Note: PIC adjusted it to 200 PPM correction.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing signages posted at all hand sinks in the kitchen area. Note; Post hand washing signage reminding employees to wash their hands.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The PIC had digital CFPM certificate. Bot not posted in the facility. Note; Post the current CFPM certificate inside the facility as required.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted in the facility. Note: Post the current license as required.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Quaternary ammonium Chloride (Qaut) test strips not provided onsite. Note: Provide and use it to accurately measure sanitizer concentration
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods such as sauces in squeeze bottles in the kitchen area not labelled. Note: Label all foods in squeeze bottles with common names for easy identification.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Wet mops found sitting in the mop buckets/ sink. Note: Hang them up to air dry
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed old food residues build up on the slicer and blade of the can opener. Note: Clean and sanitize
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, Jun 4, 2026 · Original Source