Routine
Apr 1, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
The hamburger was being stored directly above some flatbread and cheese in the meat/egg cooler. These need to be moved to where, if they dripped, the juices would not get on the packages of food items that would not be suspected of having bacteria on them. Move them below the cheese and bread.
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 wording
Remove all live animals from the establishment except as specified in rule.
Inspector’s notes
A cat was observed in the store at the time of the inspection. The operator was told that the cat could not be allowed anywhere in the food establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The milk cooler air temperature the temperature between cartons of milk was at 46F. The unit was adjusted immediately and the temperature quickly dropped to 41F.
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 record from Minneapolis Health Department, Apr 1, 2025 · Original Source