Routine
Nov 6, 2025
Official score: 98 · Understand this area’s scale
1 recorded violation
Official wording
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Business observed ROPing cooked products and storing it inside the basement walk-in cooler. Discontinue this process until HACCP plan is obtained OR store product in a way that isn't ROPed. During the inspection, PICs removed product and will discontinue ROPing cooked product.
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, Nov 6, 2025 · Original Source