Routine
Dec 3, 2025
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed a few pieces of bae coving along the wall on the second floor serving kitchen to be damaged. Repair referenced base coving.
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 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 high temperature dishwasher rack temperature to be hovering between 145F and 148F. The dishwasher was run multiple times while using a t stick and dish temp simulator. The rack temperature should be reaching 160F. Operator to put in a service call for repair of dishwasher and setup three compartment sink to wash, rinse and sanitize food contact surfaces until dishwasher is repaired to a satisfactory state.
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, Dec 3, 2025 · Original Source