Routine
Nov 19, 2025
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Date mark squeeze bottles stored longer than 24 hours in coolers. Also date mark other opened TCS foods and salad dressings
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1) In the Coldwell observed almost all food items at elevated temperatures. See attached temperature chart. Service unit so that it maintains all cold TCS foods at 41*F or less. 2) Small cooler in storeroom was observed holding an ambient temperature of 57*F. Discontinue using this small cooler to store TCS foods.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1) In the Coldwell observed almost all food items at elevated temperatures. See attached temperature chart. Maintain all cold TCS foods at 41*F or less. Note: A suggestion would be to use time as public health control due to the limited time you are open for business each day. By using time all leftover food at the end of the day would need to be discarded. See attached form on using time. 2) Small cooler in storeroom was observed holding an ambient temperature of 57*F. Discontinue using this small cooler to store TCS foods.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted business license expired 4/1/25. Post valid business license.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed strength of quat sanitizer in sanitizer bucket was only 100 PPM. Maintain quat between 200 - 400 PPM.
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
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Observed an employee prepping / repackaging food in storeroom which is about 100 yards distant from restaurant. There is no hand wash sink in close proximity to storeroom. Additionally there are unapproved floor surfaces at storeroom prep table. Discontinue all food prep / repacking in this storeroom.
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
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
In storeroom cooler observed frozen Salmon being defrosted in ROP'd packaging. Instructions on packaging instruct frozen fish fillets to be removed from packaging before thawing. Comply with instructions on packaging.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
In storeroom there is unapproved flooring and no coved base beside table being used to re-package dressings and other food items. Provide approved floor finishes (and handsink) in this room if you are going to continue repackaging food items in this room.
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, Nov 19, 2025 · Original Source