Routine
Jul 9, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official 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
Hot TCS food such as chicken found hot held below 135 F in the warmer cabinet. Note: PIC reheated to 165 F for correction.
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
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
The door-closing arm of the rear exterior exit door was unscrewed and not work properly. Note: PIC replaced and secured it for correction
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed gap at 3-compartment sink and adjacent wall juncture. Note: Caulk and seal the sink to the adjacent wall to eliminate gap
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Wet mop found siting in the mop bucket. Note: Hang up to air dry
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 an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The quat sanitizer concentration in 3-concentration found low in 3-compartment. Note: PIC adjusted it to 200 PPM
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 record from Minneapolis Health Department, Jul 9, 2026 · Original Source