Routine
Nov 13, 2025
Official score: 92 · Understand this area’s scale
4 recorded violations
Official 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 were not maintained with the container of product at the time of inspection. Chef was able to locate the tags, which had been kept in another location, and placed the tags with the correct lots of shellstock. Maintain all shellstock tags with the product until it is used up, then keep tag for 90 days.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
A container of garlic oil was observed cold holding at 76F at the time of inspection on the cook line. Discussed with Chef that garlic in oil mixtures need to be kept cold at 41F or lower at all times to be safe. Container was discarded. Several containers of garlic oil were also observed being held at room temperature in the back storage area and were also removed from that area and discarded. Maintain all cold TCS foods at 41F or lower for safety.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked rice was observed cooling in covered containers in the Walk In Cooler. Discussed with Chef that foods that are cooling must be uncovered to cool most rapidly. Lids were promptly removed from rice containers to finish cooling. Retrain staff to use rapid cooling methods to cool foods uncovered, unstacked and spread out.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no sign at employee handwash sink in the center bar area notifying employees to wash hands. Place a sign there and maintain so that employees know the sink is designated as a handwash sink.
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 record from Minneapolis Health Department, Nov 13, 2025 · Original Source