Routine
Jun 27, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Clean containers were observed being stacked while still wet and were stacked in a way that they could not properly air dry at the time of inspection. Discussed with Manager that items need to be completely air dried before being stacked for storage. Retrain staff to allow containers to fully air dry before stacking.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked sweet potatoes and cut tomatoes were observed cooling in the Backup Reach In Cooler with cling film tightly covering the food. Discussed with Manager that foods need to be uncovered to allow to cool most rapidly and then once they reach 41F or colder, they can be completely covered. Manager pulled cling film to allow food to finish cooling uncovered. Retrain staff to cool foods uncovered until they are completely cool.
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, Jun 27, 2026 · Original Source