Routine
Oct 8, 2026
Official score: 92 · Understand This Area’s Scale
5 recorded violations
Official Wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Raw marinated salmon was observed cooling in the Walk In Cooler with cling film tightly covering the product. Chef removed cling film to allow food to finish cooling uncovered. Retrain staff to cool foods uncovered until they reach 41F or lower, and then they can be covered for storage mode.
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
In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
Inspector’s Notes
Liquor room floor/wall juncture was observed not coved at the time of inspection. Provide base coving to all areas where food and drinks are stored.
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
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s Notes
Guacamole was observed stored in vaccuum sealed bags for over 48 hours without a HACCP plan. Discussed with Chef and General Manager that foods can only be vacuum sealed under a 48 hour exemption and must be labeled with date and time on each individual package. Discontinue using extended vacuum sealing method without a HACCP plan or use proper 48 hour procedure. Discard packages of vacuum sealed foods that are not labeled and extend beyond 48 hours under vacuum seal until a HACCP plan has been completed and approved. Provided HACCP resources to operator with emailed report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Handwash sinks in the restrooms that employees use did not have signs notifying employees to wash their hands at the time of inspection. Provide signs at all handwash sinks that encourage employees to wash their hands.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Roasted garlic oil was observed being cold held on the top of the Expo Cooler at 69F at the time of inspection. Discussed with Chef and General Manager that roasted garlic oil, even strained, needs to be kept cold at 41F or lower, or hot held at 135F or higher to keep it from growing harmful bacteria that can make people sick. Discard garlic oil since it has been out of temperature control for longer than 4 hours and store garlic oil under temperature control at 41F or lower to keep it safe for consumption.
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, Oct 8, 2026 · Original Source