Follow-Up
Dec 19, 2025
Official score: 90 · Understand this area’s scale
4 recorded violations
Official wording
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
Inspector’s notes
There were no freezing/aquaculture records from the supplier for salmon that is served raw or undercooked in the establishment at the time of inspection. Obtain letter of guarantee of parasite destruction from supplier for salmon and maintain yearly or with any supplier changes.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent method to measure the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Manager stated that they usually read the dials on the machine to ensure that the water is reaching the required sanitizing temperatures. Discussed with manager that there needs to be an independent method from the machine as these dials can malfunction and are not always accurate. Provide a maximum registering thermometer to monitor the dish machine to make sure it is always adequately sanitizing. Maintain on site 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
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
A deep container of soup was observed cooling in the Walk in Cooler at 46F at the time of inspection. When asked when it had been placed in the Walk In Cooler, it was found that it had been placed there at 11PM the previous night. It had not been removed from the Walk In Cooler at any time in between cooling. Discussed with Manager that hot foods need to cool to 41F within 6 hours to be considered safe to serve to customers, and that soup was not cooled using methods that would cool it in the safe time required. Manager opted to discard soup. Retrain staff to cool foods in shallow, uncovered containers from 135F to 70F or below in 2 hours, and then to 41F in 4 hours for a total cooling time of 6 hours.
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
A deep container of soup was observed cooling in the Walk in Cooler at the time of inspection. This soup did not reach 41F or below in 6 hours and was considered unsafe to serve to customers. Chef discarded soup. Discussed with Chef that foods need to be cooled in shallow containers to cool within the safe cooling time and temperature parameters. Retrain staff to use rapid and effective cooling methods to cool hot foods.
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, Dec 19, 2025 · Original Source