Routine
Jan 13, 2026
Official score: 92 · Understand This Area’s Scale
8 recorded violations
Official Wording
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
Observe TCS food (beef soup) being cooled in bulk plastic container with food depth approximately 6 inches. Note: See above temperatures. Note: PIC divided it into shallow pans and relocated for rapid chilling. Note: For proper and rapid cooling process/ procedures, please see above and TCS food cooling safety fact sheet sent with the report. Note: Submission of risk control plan may be needed for long term compliance.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths stored on the prep tables throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all time
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 Wording
Only use single-service items one time.
Inspector’s Notes
All-purpose Kikkoman Soy Sauce Single use plastic buckets still observed in re-use for cooling and holding beef soup. Note: Discontinue re-using of single use items for holding or food storage. Note: Food grade and approved food contact surfaces such as metallic need to be used at all times.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s Notes
Complete written procedure still not submitted for review and approval for par cooking (non-continuous) process in use for pork roll in the facility. Note: Discontinue this practice until the written procedure has been submitted to and prior approval is obtained from this office. Note: For details, please see the fact sheet sent with the report again.
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
Hand sink in the back food prep area was blocked with the items stored in it. Note: All hand sinks need to be accessible for employees use at all times. Note: PIC removed the item for correction
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 Wording
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s Notes
Cleaned bulk cooking pan found siting on the table at hallway to the bathroom area. Note: PIC relocated it to the back kitchen
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Have hand soap at all handwashing sinks.
Inspector’s Notes
Soap in dispensary box missing from the hand sink in the back food prep sink area. Note: Provide it as required.
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 Wording
Properly cove and seal floor-wall junctures.
Inspector’s Notes
Damaged base-cove observed at walk-in cooler areas. Note: Repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Jan 13, 2026 · Original Source