Routine
Sep 23, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed operator to be using TPHC for sambusas that are delivered twice a day and kept out of temperature control. Discussed with operator. Develop written procedures for using TPHC and ensure these procedures are available for review upon request during inspection. Operator is away any TCS foods not held under temperature control must be used or discarded within 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Operator unable to locate quat test strips during inspection. Ensure test strips are available and used to confirm 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
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 #6 plastic coffee lids and possibly non-compliant cups on site during inspection. Discussed with operator. Ensure full compliance with Green to Go ordinance prior to next routine inspection. Green to Go info send along with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 sambusas in pastry display at room temperature. Discussed with operator. These items are delivered hot at 930 am and sold out or discarded by 1230pm each day. Discussed TPHC procedures with operator in place of hot holding.
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, Sep 23, 2026 · Original Source