Routine
Sep 25, 2025
Official score: 100 · Understand this area’s scale
2 recorded violations
Official wording
Linens and napkins must not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer.
Inspector’s notes
Cloth towels were on top of the noodles to keep them wet. This was corrected immediately by using wet paper towels that were used for one time use only.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Meat was being thawed in the food prep sink BUT WITHOUT running water. This was corrected immediately by allowing a small stream of water was used to overflow and removed surface water with contaminates.
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 25, 2025 · Original Source