Routine
Oct 19, 2026
Official score: 94 · Understand This Area’s Scale
4 recorded violations
Official Wording
Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.
Inspector’s Notes
Observed washed apples for customers unwrapped or without a dispensing utensil like a tong. Discussed with PIC about posting a sign that they are unwashed or providing a dispensing utensil or other sanitary dispensing method for fruits with edible skin.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Provide a temperature measuring device that is easily readable.
Inspector’s Notes
Observed display cooler did not have an easily readable temperature measuring device. Ensure one is placed in the warmest part of the cooler where food is, like the front.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed many time/temperature controlled for safety (TCS) foods in display cooler were over 41F. Ensure all TCS foods are at 41F and below to prevent pathogen growth. TCS food items over 41F were discarded. At time of inspection troubleshooting with PIC saw items at the front were much warmer than the items at the back. Discussed keeping a display thermometer to monitor temperatures, keeping display cooler closed, or not loading the display cooler too full.
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 display cooler holding foods above 41F. Ensure all equipment is 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 record from Minneapolis Health Department, Oct 19, 2026 · Original Source