Routine
Dec 22, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink in the Bakery area was observed obstructed with a food cart at the time of inspection. Discussed with Manager that handwash stations must be available for handwashing at all times during operation. The cart was immediately removed from the area. Retrain staff to store equipment in areas away from handwash sink. Keep the handwash sink available for handwashing at all times.
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 wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cut melon was observed cooling in Walk In Cooler 1 at the time of inspection with cling film intact. Discussed with Manager and Department Manager that when cooling foods, they should be uncovered and in thin layers so that air can most rapidly cool the products. Cling film was removed from container until melon finished cooling. Cool foods unstacked, uncovered and spread out to cool foods safely and rapidly.
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
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
Sweet Chili Chicken was observed hot holding on a cart before being placed on the hot bar at 106F at the time of inspection. Manager instructed staff to reheat chicken before placing in hot bar area. Reheated chicken was measured at 167F after being reheated. Maintain all hot TCS foods at 135F or higher at all times.
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, Dec 22, 2025 · Original Source