Routine
Jun 29, 2026
Official score: 84 · Understand this area’s scale
6 recorded violations
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Packaged, prepared chicken bowls were observed cooling in the Open Air Cooler with the lid tightly covering the product. A container of cooked rice used to prep chicken bowls was observed cooling in the lower part of the Sandwich Cooler with the lid tightly covering the food. Discussed with staff that foods should be cooled in a single layer with the lid off to allow for most rapid cooling. Change process from cooling with lids on in the Open Air Cooler, to cooling with lids off and in the Walk In Cooler for the fastest cooling. Once foods reach 41F or lower in the Walk In Cooler, lids can be placed on the foods and then they can be placed in the Open Air Cooler for sale. Retrain staff to use rapid cooling methods. Staff member removed lids from the packaged foods and the lid from the cooked rice to allow foods to finish cooling. Cool foods uncovered, unstacked and spread out.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
A bottle of Chipotle Mayo was observed cold holding at 62F on the counter top at the time of inspection. It was not known when the food went above 41F, so Person In Charge opted to discard product. Retrain staff to store foods cold at 41F or lower 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
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
A container of sliced ham was observed date marked for 6/12 and was significantly past the 7 day date mark. Person In Charge pulled product and discarded it immediately. Go through products in Prep Cooler more frequently and ensure that foods are being used up or discarded within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. Have a designated CFPM complete an approved course and then register with the State of Minnesota to be the Certified Food Protection Manager for the facility. Maintain CFPM current at all times. Register on the State of Minnesota Portal: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Bovine collage peptides are being used in some smoothies in the cafe. The collagen supplement is not approved to be put into foods. Discontinue adding collagen to menu items as it is not FDA approved for food use.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Handwash sinks in the smoothie area and in the back kitchen area were observed missing paper towelling at the time of inspection. Paper towels were provided immediately to each handwash station. Maintain paper towels at handwash stations at all times to encourage employees to wash hands.
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, Jun 29, 2026 · Original Source