Routine
May 13, 2026
Official score: 94 · Understand This Area’s Scale
2 recorded violations
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Cut salad in single to-go box on the service line found at 59 F. Note: Per PIC, it just arrived in delivery hot box with hot foods. Note: Advised chilling before service. Note: Using of separate cold delivery containers/ box also discussed with the PIC.
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
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips not provided onsite for use. Note: Provide and use it to accurately measure sanitizer concentration.
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, May 13, 2026 · Original Source