Routine
Aug 27, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Cubed cooked chicken, butter compounds, and other items were observed expired past the 7 day date mark at the time of inspection. Discussed with person in charge, who stated these products are made at the commissary kitchen and then frozen in the same day to be transported to the site. These items are pulled a day or two before they are used and there were letters "PD" which the person in charge indicated meant "pull date" on the date mark sticker already. The pull dates were not filled out. Discussed with person in charge that if items are prepped or cooked, frozen, and then thawed for later use, they need to have an effective date marking system to ensure that these products are not used past the 7 day date mark. Retrain staff to use the pull date system where they record the date that the product is removed from the freezer and placed under refrigeration to thaw so that they can track products and ensure they are used up within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Spicy butter (72F) on the counter top and Ricotta Cheese (53F) in the upper part of the Wrap Cooler were observed improperly cold holding at the time of inspection. The butter was intentionally being held out of temperature control so that it was softened enough to spread onto sandwiches and wraps and had been out since 10AM that morning, approximately 6 hours from the time of inspection. Discussed with Person In Charge that butter, especially when mixed into a compound butter with other ingredients, is required to be refrigerated at 41F or below at all times for food safety. Options for using softened butter for the establishment would be to take a smaller amount that would be used up quickly (a working amount), or use a Time as a Public Health Control (TPHC) plan for the butter and use the product within 4 hours, with any remaining product being discarded. Discard butter that was out for 6+ hours. Ricotta cheese was stored in a squeeze bag in the upper part of the Wrap Cooler and was sitting above the fill line of the container. Discussed with person in charge that this is not a proper way to keep the ricotta cheese cold. It was only out for the lunch shift, approximately 2 hours, so it was placed in another cooler to cool in 2 hours. Instructed person in charge to measure the ricotta cheese after 2 hours and discard it if it was still above 41F. Keep 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
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Containers of frozen butter compound were observed thawing in still water in the food preparation sink. This is not an approved way to thaw. Butter was still cold at 32F so it was placed back into the refrigerator to thaw under refrigeration. With containers, the best way to thaw is under refrigeration a day or so in advance. Retrain staff to use proper thawing 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
Keep the plumbing system in good repair.
Inspector’s notes
The faucet at the dishwashing area 3 basin sink was observed leaking at the time of inspection. Repair faucet so it does not leak and keep the plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Damp wiping cloth was observed stored on the prep surface of the Wrap Cooler at the time of inspection. Discussed with person in charge that wiping cloths, once used, must be stored in sanitizer at all times to keep them sanitized. Keep damp wiping cloths in sanitizer to be constantly sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Aug 27, 2025 · Original Source