Routine
Sep 15, 2025
Official score: 92 · Understand this area’s scale
5 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 lemongrass ice cream base was observed improperly cooling in the Pastry Upright Cooler at the time of inspection. It was observed cooling at 87F after 1.5 hrs in the Pastry Cooler. Chef moved the product to the prep sink for an ice bath to cool the product faster. Lemongrass base was measured again at 2 hrs cooling and was 69F. Cooked corn filling was observed improperly cooling in the Walk In Cooler at the time of inspection. It was observed cooling at 94F after 1 hr and 15 minutes. Chef immediately moved the products to the prep sink to cool in an ice bath. Product was measured after 1hr and 45 minutes of cooling and was at 54F at the time. Retrain staff to use rapid, effective cooling methods to cool foods within 2 hours to 70F or below and then to 41F or below in the remaining 4 hours of the 6 hour cooling window.
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 lemongrass ice cream base and cooked corn filling were observed improperly cooling with lids tightly covering the containers in the Pastry Upright Cooler and the Walk In Cooler. Chef moved these items to the prep sink ice bath to cool them properly. Cool products uncovered, unstacked and in small amounts. Retrain staff to use proper cooling 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 wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Oysters in the Walk In Cooler were observed missing the corresponding tag. Chef found the tag and placed it with the container of products. Keep shellstock tag with product until last product is sold, then write date of last sold product and file chronologically. Retrain staff to keep shellstock tag with product.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Ice machine interior surfaces were observed soiled with small amounts of slime mold accumulations. Discussed with Chef that an increase in cleaning frequency may alleviate this. Maintain ice machine clean to sight and touch.
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 wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sanitizer bucket solution at two stations were measured at 100PPM quat. Quat must be kept at 200PPM according to sanitizer label to be safe and effective. Change out sanitizer buckets when they drop below the safe and effective range.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Sep 15, 2025 · Original Source