Routine
Sep 23, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS foods at higher than 41F in prep station cooler. Vendor instructed to lowered temperature of cooler and ensure food in transported & received at or below 41F. Maintain TCS foods at 41 F or lower.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handwashing sink blocked by a plastic bag full of limes. Vendors moved bag. Ensure handwashing sink is always accessible.
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 wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed no hand soap accessible at handwashing sink. Instructed vendors to restock soap. Ensure hand soap is always accessible at handwashing sink.
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 wording
Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
Inspector’s notes
Observed wet wiping cloths on counter without an approved sanitizer solution available. Ensure wet wiping cloths are maintained in approved sanitizer solution in-between uses OR set aside to be laudered, don't reuse.
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 record from Minneapolis Health Department, Sep 23, 2026 · Original Source