Twin Cities Pasta Co

Year by year

Inspections

1. Sep 16, 2026 Follow-Up Score 100

   Result: Complete.

2. Sep 3, 2026 Routine Score 88
   • Not serious Priority 3

     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.

     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.

     Code MN Rule 4626.0380E

   • Serious Priority 1

     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

     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.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     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.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     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.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     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.

     Code MN Rule 4626.0395A2