Routine
Nov 21, 2025
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed facility to be distributing frozen fish and chicken feet, but there was no freezer/refrigerator to properly hold the products. Per Person-in-Charge, the items were picked up at the donation site and would spend about 2 hours at the facility. Discontinue distributing meat products and/or other TCS foods without proper freezers or refrigeration.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed facility to store frozen meat products in an area with unapproved floors/walls/ceilings. Provide approved finishes in areas that are used for the storage of TCS foods.
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, Nov 21, 2025 · Original Source