Routine
Sep 27, 2026
Official score: 90 · Understand This Area’s Scale
3 recorded violations
Official Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
There was not employee illness log being used. One was left with the operator.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
No test strips for checking the concentration of the sanitizer was available. Some strips were left with the operator.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
The sambusas in the front display was slightly above 41F (45F). It was set at 40F and turned down to 36F.
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, Sep 27, 2026 · Original Source