Routine
Jul 27, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed prep coolers were holding time/temperature controlled for safety food above 41F. Items listed above 41F were discarded. Ensure all cold-holding time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth.
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
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed three of the six coolers were holding food above 41F. Ensure there is sufficient equipment for cooling, heating, and cold holding TCS foods.
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 prep cooler 1 and 2, and server cooler were holding food above 41F. Ensure all equipment is maintained in good repair and proper adjustment.
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
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
Observed temperature of the air in the kitchen was over 110F. Mechanical cold-holding equipment cannot perform at this air temperature. Ensure there is sufficient tempered make-up air and exhaust ventilation to keep room free of excessive heat.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand washing sink with rags hanging on it. Observed food employee fill pitcher in hand washing sink. Ensure handwashing sinks are used exclusively for hand washing. Discussed with PIC, PIC discussed with food employee.
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, Jul 27, 2026 · Original Source