Routine
Feb 23, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed tomato sauce, cooling from room temperature ingredients, in a deep 22 qt container. Confirmed stock time and instructed chef to actively cool tomato sauce by cooling with a shallow food depth or ice wand/ice bath.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tomato sauce cooling from room temperature ingredients in a covered container. Confirmed stock time and instructed chef to cool uncovered.
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
There is no test kit for quaternary ammonium (quat) sanitizer used at the three compartment sink. Provide.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no method to test the surface temperature for the hot water sanitizing dish machine. Discussed approved options. Provide a one time use thermo tape for 160F or a waterproof thermometer that can register a maximum temperature.
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, Feb 23, 2026 · Original Source