Routine
May 8, 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 walk-in cooler was holding time/temperature controlled for safety (TCS) foods between 42-44F. Observed expo cooler was holing foods between 50-61F. Ensure TCS foods are kept at 41F and below in cold-holding to prevent pathogen growth. PIC moved items from the walk-in to the cheese walk-in, and discarded any items over 45F. PIC discarded the dressings in the expo cooler that were being heated by the heat lamp above. Discussed moving the cooler, leaving the lids on, or covering the cooler to prevent food from being above 41F. PIC stated all coolers were just worked on the previous day and is unsure why the walk-in would be 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 walk-in cooler was holding foods above 41F. Ensure all equipment is 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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed metal lip on food prep cooler was pulled up and is not smooth and easily cleanable. Ensure non-food contact surfaces are smooth and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dish machine was not sanitizing dishes at bar. Ensure dishes are sanitized after washing to prevent pathogen growth. At time of inspection PIC changed the empty sanitizer bottle and replaced it bringing the concentration to 100PPM chlorine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings in water pump room. Ensure pests are controlled by providing pest control and cleaning.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Minneapolis Health Department, May 8, 2026 · Original Source