Routine
Jun 29, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The "Novsun" warmer at the front area is household and not NSF approved. Note: Remove it. Note: All equipment used in licensed food service facilities need to be of commercial grade and NSF or equivalent approved. Note: Please see the fact sheet sent with the report.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cold TCS foods not cold held at 41 F or below. Note: See above for foods and temperatures. Note: Relocated to working unit for rapid chilling. Note: Except when TPHC method food safety is being used, hold all cold TCS foods at 41 F or below at all times. Note: For details, please see the food safety fact sheet sent with the report.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employee illness logs not maintained onsite. Note: Record employee illness and keep the log onsite as required. Note: For details, please see the log template sent with the report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Single door U/C refrigerator in use was not maintaining 41 F or below. Note; Repair it before use.
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
Keep the physical facilities in good repair.
Inspector’s notes
Damaged ceiling tiles seen downstair in the storage room. Note: Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Jun 29, 2026 · Original Source