Routine
May 20, 2026
Official score: 92 · Understand this area’s scale
4 recorded violations
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed the surface temperature of the dishes was reaching 156F. Ensure for sanitizing food contact surfaces the temperature of the dish (at the plate) reaches 160F or higher to prevent pathogen growth. At time of inspection discussed with PIC to sanitize dishes in the three compartment sink until the dish machine is reaching the proper temperature.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no maximum registering temperature device available to measure the temperature of the dishes for hot-water sanitizing machine. Ensure one is obtained and dish machine is tested.
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
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Observed wash temperature of mechanical hot-water sanitizing machine was not reached as listed on the data plate. Ensure mechanical dish washing temperature is met.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed dish machine was in disrepair and not meeting sanitizing temperatures for food contact surfaces. Ensure all components are maintained in good repair and proper adjustment.
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 record from Minneapolis Health Department, May 20, 2026 · Original Source