Routine
Jul 23, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed collard greens in a large stainless steel pot located in the walk-in cooler. According to the Person In Charge, the collard greens were placed in the large pot during the cooling process. All TCS food must be placed in shallow pans no more than 2 inches or less or follow one of the passive or active cooling methods. More information has been provided with the report.
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
Observed collard greens in large pot, covered with a lid. Food was left covered during the cooling process. Person In Charge was asked to maintain TCS food uncovered during the cooling process.
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
Cool milk or molluscan shellfish to 41 degrees F (5 degrees C) or less within 4 hours of receipt in the food establishment if the product was shipped in compliance with laws allowing a temperature above 41 degrees F (5 degrees C).
Inspector’s notes
Observed collard greens cooling from the day before with a middle temperature of 76F and an edge temperature of 56F. Collard greens were placed in a large pot covered with a lid during the cooling process. The TCS food did not meet the cooling parameters and was discarded during the inspection. A conversation was had with the Person In Charge regarding cooling parameters and methods.
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