Routine
Oct 15, 2025
Official score: 96 · Understand this area’s scale
4 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
OBSERVED CHICKEN KEBOBS AT 114*F AND FRIED CHICKEN AT 131*F IN HOT HOLDING UNIT. INSTRUCTED PERSON IN CHARGE TO TURN UP TEMPERATURE ON HOT HOLDING UNIT. HOT, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD BE HELD AT 135*F OR HIGHER AT ALL TIMES.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED SOME HOT HELD ITEMS LESS THAN 135*F. ENSURE HOT HOLDING UNITS ARE ADJUSTED PROPERLY TO HOLD HOT FOODS AT LEAST 135*F.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED LARGE CONTAINERS WITH BROTH, SAUCE AND NOODLES ON FLOOR IN WALK-IN COOLER. RAISE ALL FOODS AT LEAST 6 INCHES OFF 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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
OBSERVED INNER FLAP OF ICE MACHINE WITH SOME MOLD BUILD UP. CLEAN AND MAINTAIN CLEAN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Oct 15, 2025 · Original Source