Routine
Sep 4, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
OBSERVED DAMAGED FLOOR DOWNSTAIRS. REPAIR FLOOR.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOODS IN MIDDLE PREP LINE COOLER HOLDING FOODS BETWEEN 44-45*F. SEE TEMPERATURE CHART FOR DETAILS. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. COLD HOLDING UNITS SHOULD HOLD FOODS AT 41*F OR BELOW EVEN DURING BUSY HOURS OF OPERATION.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
TEST STRIPS WERE NOT AVAILABLE FOR SINK AND SURFACE SANITIZER. PROVIDE TEST KIT.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED MIDDLE PREP LINE COOLER HOLDING FOODS BETWEEN 44-45*F. COOLERS SHOULD HOLD FOODS AT 41*F OR BELOW AT ALL TIMES. MAINTAIN EQUIPMENT IN GOOD REPAIR.
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 record from Minneapolis Health Department, Sep 4, 2025 · Original Source