Routine
Jan 26, 2026
Official score: 92 · Understand this area’s scale
5 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
On the left side of the hot line, both chicken and sauce were observed in the temperature danger zone at 110F and 115F. Person in Charge checked the unit's setting and found it was set too low. Unit setting was raised, and items were discarded. Ensure hot foods are held at 135F or above.
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
Label all food packages as required by the law.
Inspector’s notes
A few packaged sweets and confectionary items were offered for sale in the front customer self-serve cooler without labels. Items were removed from cooler. Provide labels that include the name of the name of the item, the store's name and address, a complete ingredient list and any allergens (if not clearly listed in the ingredients).
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
Two flats of raw shell eggs were observed out of mechanical refrigeration at the cook line. These are a TCS food that must be kept under mechanical refrigeration. (Discussed with Person in Charge that only a small, working portion of eggs should be taken out during high volume service periods.) Eggs were discarded.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Two bags of rice were observed on the floor. Person in Charge moved them up to a shelf. Store all food on shelves at least 6 inches above the floor.
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 some black plastic ramekins for to-go sauces. These are not recyclable or compostable. See Minneapolis Green To Go ordinance for information on allowed containers. Minneapolismn.gov/green-to-go
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jan 26, 2026 · Original Source