Routine
Feb 10, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Pizza sauce (46F), Cooked Sausage (47F), cooked chicken (52F), Canadian bacon (50F), Feta cheese (46F), and mozzarella cheese (46F) were observed improperly cold holding in the upper part of the Pizza Prep Cooler at the time of inspection. A service company had been out to repair the cooler earlier that week but it appeared to have malfunctioned again. There was no food stored in the lower part of the cooler and the upper part of the cooler was temporarily being used to store food during business hours. Discussed with Manager that foods should not be kept in the cooler until it is holding foods at 41F or below at all times. In the meantime, keep Pizza Prep items on a cart and keep in Walk In Cooler. The Pizza Cooler's work surface can be used to prepare the pizzas but the cart must be stored in the Walk In Cooler at all times and only pulled out when it is needed to be used. Once cooler is serviced and holds consistently at 41F or below, use can be restored. All TCS items above held above 41F were discarded by Chef at the time of inspection.
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
Relocate or enclose the utility service lines and pipes so they are not unnecessarily exposed.
Inspector’s notes
The HVAC vents were observed exposed at the time of inspection in the back of the kitchen. Replace ceiling tiles to enclose the vents to prevent dust and other debris from getting onto the food and equipment storage areas below. At the end of January 2026, there was a water leak from the upper floor of the building that came through the ceiling of the facility in the back hallway by the restrooms and the back kitchen area. Repairs were in progress to clean up water damage in the women's restroom wall and the ceiling areas in the hallways and in the back kitchen. Continue repairing these until they are restored to proper condition.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Handwash sink water temperature was measured at 66F at the time of inspection. The hot water handle was missing, only allowing the cold water to be used. Replace the hot water handle on the handwash sink so that it dispenses hot water that is at a comfortable temperature to encourage employees to wash hands. Maintain.
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, Feb 10, 2026 · Original Source