Routine
Jul 23, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official 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
Cooked pork belly still cooling from the previous day observed at 49 degrees F. Pork belly was instructed to be discarded and effective cooling methods were reviewed with the owner. Ensure that cooked TCS foods are cooled according the above time and temperature parameters.
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
Cooked pork belly was cooling filled 6 inches deep. When cooling TCS foods without the help of ice do not fill the food above 2 inches. Effective cooling methods were reviewed with the owner.
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
Cooked pork belly was cooling in covered container. Ensure that foods remain uncovered when cooling.
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 23, 2025 · Original Source