Routine
Mar 26, 2026
Official score: 94 · Understand this area’s scale
3 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
Observed vegan queso sauce cooling overnight with a center temperature of 54F. The exterior temperatures measured 44-40F strongly indicating that the food had not reached 41F from the previous cook/cool step. Instructed discard and discussed 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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed queso cooling with a food depth over 12 inches. For inactive cooling methods the food depth cannot be greater than 2 inches. Discussed cooling methods with chef, provided guidance documents with 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
Label all food packages as required by the law.
Inspector’s notes
Observed pastries available for self service without labels. Discussed labeling requirements, guidance document provided with report. Provide labels for the pastries or do not offer them for self-service. Labels must contain: 1) Name of food 2) Net quantity 3) Ingredients in descending order, including sub-ingredients 4) Major food allergens 5) Name and address of the preparer or packer If the product is making nutritional claims on their label a nutrition label is also required. This is not likely for this 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 record from Minneapolis Health Department, Mar 26, 2026 · Original Source