Routine
Dec 4, 2025
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Chicken was being thawed at room temperature. Alternative methods were discussed and changes made.
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
The front small prep table/cooler had milk in it at 60F. It was found that the power strip switch had been accidentally shut off. The temperature was take at the end of the inspection and the air temperature was down to 40F.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Eggs and raw chicken were being stored directly above vegetables in the back cooler. This was immediately corrected by moving the raw items to the lowest shelves.
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
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 is no CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and getting a CFPM.
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 record from Minneapolis Health Department, Dec 4, 2025 · Original Source