Routine
Sep 15, 2026
Official score: 84 · Understand This Area’s Scale
16 recorded violations
Official Wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed the following hot TCS foods out of temp on steamtable - yellow rice 119*F, salmon skewers 85*F, shrimp 120*F, shredded chicken 125*F and falafal 130*F. Maintain all hot TCS foods at 135*F or higher. Items on steam table removed to be re-heated to proper temp.
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
In front counter Coldwell unit observed purple cabbage at 49*F, sliced tomatoes at 47*F, orange hummus at 52*F and cream colored hummus at 49*F; observed salmon skewers at 45*F and shrimp at 46*F in refrigerted drawers. Maintain all cold TCS foods at 41*F or less.
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
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s Notes
No staff members hold a MN state certified food protection manage certificate. Ensure that at least one staff member holds a MN state certified food protection manage certificate. Note: Manager does have a ServSafe Certificate.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Correct the following: 1) Observed a black mold build-up on caulking and backsplash behind 3-comp sink. Clean backsplash and the moldy caulking. 2) Clean heavily wet, soiled floors at cookline.
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
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s Notes
The water temp at handsink in all gender restroom only got as hot as 81*F. Provide hot water between 100-130*F.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Correct the following: 1) Observed the Coldwell unit, the 3-door lowboy and 2-door lowboy were holding ambient temperatures of 50*F, 47*F and 45*F. Maintain an ambient temperature of 41*F or less for these refrigerated units. 2) The steam table was not maintaining temperature - multiple hot foods were observed to be holding temperatures under 130*F. Repair unit so that hot foods are held at 135*F or higher. 3) Observed refrigerated drawers were leaking condensate water onto floor. Repair unit so that does not occur.
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
Keep the physical facilities in good repair.
Inspector’s Notes
In the dishroom the soap dispenser was broken and the paper towel dispenser was not dispensing paper towels. Replace the broken dispensers.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Observed a wet wiping cloth laying on front counter. Store wet wiping cloths in a sanitizer bucket between uses. Note: There were no sanitizer buckets being used in any prep areas or front counter area. Provide and maintain a sanitizer bucket at all prep areas.
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 all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed food being stored on floor in walk-in freezer and a bag of rice was being stored on floor by cookline. Store all food items up off the floor.
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 the plumbing system in good repair.
Inspector’s Notes
Observed the water in public / employee restrooms shut off when running and would not turn back on. Repair plumbing so that hand sinks run properly.
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
Have hand soap at all handwashing sinks.
Inspector’s Notes
No soap was available at hand sink in dishroom. Provide and maintain soap at hand sink.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
There were no paper towels at dishroom hand sink. Provide paper towels at hand sink.
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
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s Notes
Observed that toilet paper dispensers in restrooms were not being used. Maintain toilet paper in toilet paper dispensers.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Clean the following equipment: 1) At cookline clean grease build-up on sides of fryer; clean prep table under/behind grill; clean all prep tables at cookline. 2) Clean build-up of mold on walk-in cooler shelving; inside walk-in cooler clean spills on floor under shelving near walk-in freezer wall.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
There were no date marks on squeeze bottles containing various sauces. Date mark squeeze bottles.
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
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 a metal bowl being stored inside a 6 qt container of crumbled feta cheese to be used as a scoop. Use only scoops with handles and store scoop in such a manner that the handle is not in contact with the food item.
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, Sep 15, 2026 · Original Source