Routine
Aug 5, 2025
Official score: 92 · Understand this area’s scale
3 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
Steak Sauce was observed hot holding on the side of the stove top at 115F at the time of inspection. Discussed with Chef that foods that are kept hot need to be kept at 135F or higher to keep safe. Sauce was cooked an hour earlier, so a rapid reheat was done by chef to 167F before placing on stove corner that was warm to keep hot. Monitor and maintain hot TCS foods at 135F or higher at all times.
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
Two marinated raw steaks (71F) and four cold cooked sausages (82F) were observed improperly cold holding on the counter top at the time of inspection. When asked about this process, Chef stated that they keep only a few foods out so they are ready to access for when an order comes in. Discussed with Chef that foods that are cold need to be kept cold at or below 41F at all times to be safe. Since there was a cooler directly across from the counter, it was recommended that they store the steaks and sausages in the cooler until an order comes in, or they could use Time as a Public Health Control (TPHC) plan if desired. A copy of TPHC plan was sent to operator via email for them to fill out if they chose to use TPHC. A discard time was set for 4 hours from opening, the time the steaks and sausages were set out. Discontinue keeping cold foods out at room temperature or use them under an approved TPHC plan.
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
Only use single-service items one time.
Inspector’s notes
Fish guys containers were observed being reused at the time of inspection. These containers are not durable or made to be used more than one time. Cycle through deteriorated and broken containers and replace them with durable, NSF approved containers.
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, Aug 5, 2025 · Original Source