Routine
May 19, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed a significant amount of milk held in crates at 52F and cheese holding at 55F. Per discussion with the Person In Charge (PIC), the food was delivered around 10 AM and had been left out for two hours. The PIC was instructed to place the food items into the walk-in cooler to ensure proper temperature control. A conversation was had with PIC regarding the importance of placing delivered food into cold storage immediately.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed a freezer being used for additional cold storage holding at 33F. The reach-in freezer's digital thermometer indicated -13F. Have reach-in freezer serviced to operate at the correct temperature.
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
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
Observed a few dented cans on-site. A conversation was had with the PIC regarding the potential risks associated with damaged cans. Discard dented cans to prevent the risk of contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, May 19, 2025 · Original Source