Routine
Nov 20, 2024
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Food shelf still have a carpet floor in the lower level food storage room. This flooring type is not approved as it is not smooth and easily cleanable by wet-mopping should spills occur. Establishment MUST mitigate this by vacuuming regularly and try to prevent spills until they can obtain funds to replace with an approved floor finish by 9/30/2026.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The limited time and temperature controlled for safety (TCS) foods (cheese, salads, and yogurt) were stored at room temperature. Informed the person-in-charge (PIC) all TCS foods MUST be stored at all times in an ANSI/NSF certified mechanical cooler at temps of 41*F or below.
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
Establishment did not have an ANSI/NSF certified mechanical cooler to cold-hold the limited time and temperature controlled for safety (TCS) foods (cheese, salads, and yogurt) they give to their customers. Informed the person-in-charge (PIC) they MUST stored all TCS foods in an ANSI/NSF certified mechanical cooler at temps of 41*F or below at all times.
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, Nov 20, 2024 · Original Source