Routine
Mar 10, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed missing ceiling tiles throughout. Replace tiles.
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 wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed cooked beef, that was cooked same day, and will be put into sambusas and deep fried and served same day, attempting to cool in a deep container in the reach in freezer. Discussed with operator. When cooling cooked foods, fill the container no more than 2 inches deep to ensure you are meeting the proper cooling parameters.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing signage missing from handwash sink. Ensure all handwash sinks have proper signage and are used only for handwashing.
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, Mar 10, 2026 · Original Source