Routine
Sep 24, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Tomatoes and other items were setting out on the prep table unrefrigerated. If not kept cold or hot, there needs to be systems that can be sued to ensure that they are kept out for ONLY 4 hours prior to being discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The right cold pan unit food items were all at 43-45F. The unit was immediately adjusted and will be monitored.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Although most of the food that was being cooled was being cooling in shallow pans there were at least one pan that had chicken curry that was in a large pan that was 6" high. This is not likely to be cooled to 41F in 6 hours as required. Had a discussion with the operators about using ice wands and other methods, including that pans are no more that 2 1/2 to 3 inches in food thickness.
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 24, 2025 · Original Source