Routine
Oct 1, 2026
Official score: 98 · Understand This Area’s Scale
1 recorded violation
Official Wording
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s Notes
Observed the final rinse temperature of the dish machine to be 195F. The rinse temperature is higher than allowed, causing the water to vaporize too quickly and not allowing utensils and equipment to sanitize properly. Have the dish machine serviced or calibrated.
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, Oct 1, 2026 · Original Source