Routine
Oct 20, 2026
Official score: 92 · Understand This Area’s Scale
8 recorded violations
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
At the salad bar observed bleu cheese dressing at 59*F, caesar salad dressing at 52*F and ranch dressing at 52*F. Maintain all cold TCS foods at 41*F or less. Note: The salad dressing containers sit well above the chill line. Rearrange set up or use time as public health control. Time may be used instead of temperature control but remaining salad dressings at end of day service would have to be discarded.
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
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s Notes
Observed the following: 1) At The Flame observed an open can of Red Bull sitting by hand wash sink. Discontinue this practice. Store employee beverages in an approved location. 2) Observed employee food being stored in kitchen double oven. Discontinue this practice.
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
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
In walk-in cooler observed spaghetti cooling in a very large and deep container. Cool TCS foods in shallow pans so that they cool from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours or less. Spaghetti transferred to shallow containers by chef.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s Notes
Date mark bulk salad dressings with date container is opened for use.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
At the Flame observed heavy grease build-up on the sides of the fryers, grill and refrigerator drawers. Keep these equipment surfaces in a clean condition.
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
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s Notes
Observed ice scoops being stored directly on top of ice machine. Discontinue this practice. Store scoops in a clean container.
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
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s Notes
Observed grease dripping off bottom of hood in main kitchen. Take preventive action to prevent this from occurring.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
In the main kitchen clean floor underneath the double oven and grill.
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, Oct 20, 2026 · Original Source