Routine
Jul 30, 2025
Official score: 94 · Understand this area’s scale
2 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Milk in the refrigerator was well above 41F and was discarded for safety. Person in Charge reported the kitchen air temperature is making it hard for the refrigerator to stay cold. Person in Charge called for service of the refrigerator and building maintenance. Ensure all cold TCS foods and drinks are kept at 41F 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 wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
In the kitchen, there was an older style bi-metallic thermometer that was not showing the correct temperature. Provide a digital, thin-tipped thermometer for measuring food temperatures.
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, Jul 30, 2025 · Original Source