Follow-Up
Sep 16, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 16, 2026 · Original Source
Restaurant · Minneapolis, MN
Twin Cities Pasta Co
501 30th Ave Se
Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗
Complete
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine
Sep 3, 2026
Complete
Official score: 88 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.0380EFood temperature
Official wording
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed thawed salmon in intact vacuum packages. This practice poses a risk of foodborne illness from the bacteria Clostridium botulinum. Train employees to always cut open the vacuum packaging before allowing fish to thaw, since oxygen stops the growth of the bacteria. Because the salmon fillets were at 38F, all were able to be salvaged by removing from vacuum packages instead of discarding.
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 temperaturecriticalCode MN Rule 4626.0385AFood temperature
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 a container of pasta sauce in the walk in cooler which had failed to fully cool from preparation the day prior. Sauce was observed at 46F in the center portion of the container. Sauce was discarded to prevent the risk of bacterial intoxication.
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 temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Pasta sauce made the day prior had been put into a deep container - with the sauce at least 12 inches deep - to finish cooling. This is not an effective method. Train employees to use effective cooling methods, such as: 1) Fill food no deeper than two inches, leave uncovered, set in cooler until 41F throughout; no temperature logs needed for this method. 2) Cool food with double ice (container in ice bath, ice wand in food for one hour), then replace with new ice bath and ice wand until 41F throughout; temperature logs should be utilized.
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 temperaturemajorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Pasta sauce made the day prior had been covered while cooling. Train employees to keep food uncovered the entire time it is cooling, even if that is overnight. Food should never be covered while cooling; wait until it has reached 41F or below.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw chicken in a cooler drawer at 55F. Keep all TCS foods at 41F or below. The cooler drawer under the grill has pull-out racks with no bottom, and so when opened it may rapidly change temperature. Based on conversation with the Person-in-Charge, the raw chicken was moved to a different cooler that is better able to keep temperature at 41F or below.
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, Sep 3, 2026 · Original Source