Routine
Dec 12, 2025
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed chicken stock cooling for less than 1 hour in cooler with food over 8-inches thick in container. Ensure an effective cooling method is used to cool time/temperature controlled for safety foods to ensure it meets the time/temperature requirements for cooling. Discussed different methods like ice bath, and ice wands, as well as the passive cooling method of keeping cooling foods under 2-inches thick, uncovered and with plenty of space around the container to allow airflow. Emailed cooling information.
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 chicken stock cooling for less than 1 hour in cooler covered with a tight lid. Ensure when cooling foods containers are uncovered unstacked, and spread out to ensure it meets the time/temperature requirements for cooling. Discussed different methods like ice bath, and ice wands, as well as the passive cooling method of keeping cooling foods under 2-inches thick, uncovered and with plenty of space around the container to allow airflow. Emailed cooling information.
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 12, 2025 · Original Source