Routine
Apr 22, 2026
Official score: 94 · Understand This Area’s Scale
2 recorded violations
Official Wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed meat dish in one hot hold unit at 110F. Staff turned the heat up during a discussion of the issue. Corrected onsite.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Observed no working thermometer onsite. After finding one during discussion, the thermometer did not work.
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 22, 2026 · Original Source