Routine
Jun 25, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
The ice scoop was laying in the ice, with the handle contacting the ice. This has the potential to contaminate the ice when grabbing the handle with hands that may not have been washed. Store the scoop with the handle up, or in a container.
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 effective cooling methods to cool TCS foods.
Inspector’s notes
The sticky rice in the stand up cooler was at 61F and covered, not cooling quickly enough. Cool the rice is shallow containers uncovered to ensure that it cools from 135F to 70F in 2 hours and then down to 41F in the 4 hours following that.
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 25, 2026 · Original Source