Follow-Up
Jun 17, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jun 17, 2026 · Original Source
Restaurant · Minneapolis, MN
Blue Collar Chefs LLC
501 30th Ave Se
Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Jun 3, 2026
Complete
Official score: 86 · Understand this area’s scale
5 recorded violations
criticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Chicken stock in two containers in the walk in cooler were found to have not fully cooled since the day prior. Broth near the outer edges were at temperatures of 43F and 44F. Broth in the center of the containers was at a temperature of 48F and 50F. Broth in both containers was discarded to prevent causing foodborne illness by bacterial intoxication.
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 temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Two instances of ineffective cooling methods of TCS foods were observed: 1) Pastrami was cooling from recent slicing in covered pans covered tightly with plastic wrap. Plastic wrap was removed to facilitate cooling. 2) Chicken stock from the day prior was observed in deep containers - 22 Qt cambros between half and two thirds full. This is not an effective cooling method, and the product had to be discarded. Train staff to cool foods no deeper or thicker than 2 inches, uncovered, in the walk in cooler. (After products have cooled to 41F or below, they can be covered and/or combined into deeper storage containers.)
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Beef and turkey pastrami was staged out of mechanical refrigeration shortly before the inspection began for a long enough time that the temperatures raised to above 57F and 59F. These are TCS foods that need temperature control. Reduce staging time for slicing. Train employees to take smaller portions out of the walk-in at a time to slice, then return each to refrigeration as soon as sliced.
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 temperaturemajorCode MN Rule 4626.0400AFood source and labeling
Official 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
In the walk-in cooler, portions of pastrami and a small container of broth did not have datemarks. The person in charge knew preparation dates. Datemark all TCS ready to eat foods that could be used for more than 24 hours.
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 problemsmajorCode MN Rule 4626.0035DGHIKMHandwashing
Official wording
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Persons in Charge know how to effectively cool foods, but violations in this area were observed and food had to be discarded for safety. Provide oversite to employees regarding food safety in the above-listed areas.
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 record from Minneapolis Health Department, Jun 3, 2026 · Original Source
Follow-Up
Jun 23, 2025
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Pastrami roasts were still being cooled at a thickness of four inches. Pastrami was being wrapped with paper, topped with ice packs and set into the walk in cooler. This method has not been validated to be effective. To use this method, a log of time and temperatures must be kept for each roast, beginning when outer portions cool to 135F. Sous Chef stated logs were being kept, but observation of log indicated entries on only two days since the routine inspection. An additional concern is that the ice packs were observed being placed on pastrami well before it entered the temperature danger zone, which will result in bags with warm water at the time the product is actually cooling from 135F to 41F. Consider cutting the roasts in half to produce two that are only two inches thick; then they could be laid out flat in the walk-in cooler and allowed to cool without time/temperature logging, because the method has been validated as effective. A Risk Control Plan is being offered as a cooperative effort to control this risk factor of foodborne illness. Risk Control Plan template will be emailed with this report.
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, Jun 23, 2025 · Original Source
Routine
Jun 5, 2025
Complete
Official score: 88 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed pickled sliced tomatoes and house-made sauces prepared 5/28. These are TCS food that are past their 7-day use-by date. Discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0400AFood source and labeling
Official 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
Date marks were missing on a few prepared TCS items in the walk-in cooler, such as smoked onions. Additionally, there numerous prepared TCS items had been frozen after date-marking, then removed from the freezer without redacting. A new datemark must be provided that accounts for how long each item was out before freezing and when the item was removed from freezing, so it is not kept in non-frozen state for more than 7 days.
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 problemscriticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed chicken stock and a pastrami roast in the walk-in cooler, made the day prior and cooling overnight. Both chicken stock and pastrami had failed to complete the safe cooling process within six hours. The stock was at 50F, the pastrami was at 45F. Items were discarded to prevent the risk of causing bacterial intoxication.
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 temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed chicken stock had been cooled in a large, covered container with stock more than 16 inches deep. Additionally, a thick pastrami roast had been cooled. These methods are not effective. Discussed training employees to cool portions uncovered in the walk-in cooler in portions not thicker or deeper than two inches. (Thick roasts can be cut into thinner portions before spreading out flat to cool. Stocks and other liquids can be set into shallow hotel pans and must be fully cooled to 41F before combining into covered storage containers.)
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, Jun 5, 2025 · Original Source