Routine
Nov 12, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excess equipment in back room. While a lot has been removed, continue to remove unused or broken equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed time/temperature controlled for safety food holding above 41F in prep cooler and 2-door cooler. Temperatures listed in the measurements. PIC discarded food over 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 wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed two coolers were holding food above 41F. Ensure equipment and components are maintained in good repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no food thermometer available. Facility serves thin foods like thinly cut beef. Ensure a thin-tipped temperature measuring device is available to accurately check the cooking and food temperatures.
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, Nov 12, 2025 · Original Source