Routine
Jul 31, 2026
Official score: 96 · Understand this area’s scale
3 recorded violations
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed spills within the bottom gutter of cakes cooler. This was discussed and cleaning was ordered.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sprouts in cooler at 50F. This is a tcs food that requires temperature at 41F or below. Move to a cooler holding proper temperature.
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 at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms
Inspector’s notes
Observed all but one light operating in the front cooler. This was discussed and manager stated a new cooler would be ordered at no replacement bulbs for this cooler are available.
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, Jul 31, 2026 · Original Source