Routine
Aug 2, 2025
Official score: 88 · Understand this area’s scale
3 recorded violations
Official wording
Cook fish and meat to 145 degrees F (63 degrees C) or above for 15 seconds.
Inspector’s notes
Observed steak bites cooked to a temperature of 125 degrees F. Cook meat to a temperature of 145 or above for 15 seconds.
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
Raw shrimp measured at 54 degrees F, raw beef measured at 45 degrees F, and cooked chicken measured at 44 degrees F. Person-in-charge instructed to dispose of raw shrimp. Keep all cold TCS foods at a temperature of 41 degrees F or less.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log provided upon request. Keep a employee illness log of food service employees including symptoms of vomiting and diarrhea.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Aug 2, 2025 · Original Source