Routine
Aug 5, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
The facility was cooling products in very large containers. Use shallow pans.
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 the physical facilities in good repair.
Inspector’s notes
The floors near the disposal in the dish area had dirt and mold build up. Deep clean.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
The facility had roasters in the kitchen. They indicated that they are not used. Remove.
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
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
The facility was cooling products in large containers then covering the items. Chicken was observed cooling from the night before at 46 F. The item was discarded. Also, chicken that was cooked in the morning was measured at 125 F in the cooler. The containers were completely covered. The chicken was reheated to 165 F and the person in charge was to put the product on sheet trays and cool in the walk-in
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The facility was cooling product using tightly covered containers. Keep containers open to allow heat transfer and arrange in the cooler or freezer to provide maximum heat transfer through the container walls.
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, Aug 5, 2026 · Original Source