Routine
Sep 10, 2026
Official score: 82 · Understand this area’s scale
7 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed temperatures of several TCS foods above the maximum allowed 41°F limit, including raita sauce in an ice bath at 43°F, beef at 46°F, and chicken at 45°F in the main prep cooler. The elevated temperatures in the prep cooler were likely due to ice buildup completely covering the condenser unit. Informed the PIC to have the prep cooler serviced, ensure all TCS foods are maintained at or below 41°F using mechanical refrigeration rather than ice baths, and verify that all coolers maintain proper temperatures during peak hours and defrost cycles.
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
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed the establishment using an ice bath to keep several sauces cold. Informed the PIC to ensure they use mechanical refrigeration instead of ice baths and verify that all coolers maintain proper temperatures during peak hours and defrost cycles.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw, uncovered chicken stored next to and above cooked and ready-to-eat foods in the main prep cooler. Instructed the person-in-charge (PIC) to store raw animal foods below and away from all RTE foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed broken or missing base cove near the main prep cooler, as well as holes in the FRP wall in the dishwashing room. Also observed duct tape being used to cover a hole where an electrical outlet wall plate had been removed. Informed the PIC that they must repair or replace any holes in the walls, replace any missing floor tiles, ceiling tiles, or base coves, and install proper wall plate covers where electrical outlets are missing.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a spray bottle containing degreasing solution that did not have a label. Informed the PIC that all spray bottles holding cleaning or chemical solutions must be clearly and properly labeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed that the establishment is using large, deep containers and very large cooking pots to store and cool cooked sauce and other TCS foods. Informed the PIC that they must use smaller, shallow containers and pans when cooling hot TCS foods in the walk-in cooler overnight.
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
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 a tomato sauce cooked the previous day that was stored in a very large cooking pot and measured at 45°F. Informed the PIC that hot TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or below within an additional 4 hours. Advised the PIC to immediately discard the sauce and any other TCS foods that did not meet these cooling requirements within the required time, and reminded them that smaller, shallow containers and pans must be used when cooling hot TCS foods in the walk-in cooler overnight.
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, Sep 10, 2026 · Original Source