Follow-Up
Aug 21, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
A large volumetric container of Dashi broth was observed cooling in the Walk In Cooler. The lid of the container was off to allow air to escape, but the container was too deep and volume was too large for broth to cool within the two step cooling process in 6 hours. Chef moved container to prep sink to cool in ice bath with ice wand in the middle. Broth dropped temperature rapidly within five minutes of using this method. Discussed using different and more rapid cooling methods to cool broth with Chef. Ensure that staff are using rapid cooling methods to cool these broths and retrain and correct when staff deviate from safe food handling practices.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Blanched Vegetables (60F), Blanched Bean Sprouts (55F), Shell Eggs (62F), Pickled Mushrooms (55F), Hydrated Wakame (54F) in the upper part of the Noodle Cooler was observed improperly cold held above 41F at the time of follow-up. It was discussed with Chef that foods were placed there in the morning around 10AM and temperatures were taken approximately 5.5 hours later, with foods remaining in the cooler the entire time. Spicy Raw Tuna (52F), Spicy Mixed Fish (50F), Cooked Crab Mixture (50F), and Salmon Roe (48F) were observed improperly cold holding in the upper part of the Sushi Station above 41F at the time of follow-up. It was discussed with Chef that foods were placed there in the morning around 10AM and temperatures were taken approximately 5.5 hours later, with foods remaining in the cooler the entire time. Pork Tonkatsu (49F) was observed improperly cold holding above 41F in the Right Fryer Lowboy cooler at the time of follow-up. Foods were set for a 4 hour discard from the time they were placed in the units. These units had been checked in the morning a few days after the first inspection and were reported by the representative to be properly cold holding. Chef referred cooler holding issues to manager and they requested another check by the service representative after a service period to determine if the units are not able to maintain cold temperatures after being opened and closed during the rush of service periods. Maintain all cold TCS foods at 41F or below 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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink in the dishwashing area was observed obstructed by a linens hamper and a cart at the time of follow-up. Chef immediately moved the cart away from the handwash sink. Explained to another Chef who was not present during inspection that handwash sink needs to be kept open and available for handwashing at all times during all hours of operation, especially because there is usually one dishwashing staff person doing dishes at a time. Keep handwash sink clear for handwashing at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, Aug 21, 2025 · Original Source