Routine
Jan 16, 2026
Official score: 94 · Understand this area’s scale
2 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the air and all tcs foods within at 50F. This was discussed and a computer chart showing when the unit went down was produced. All the items were tossed and an order to fix was created.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed ice being tossed in a handsink. This was discussed and the ice cleaned out. Use the handsink for handwashing only.
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, Jan 16, 2026 · Original Source