Routine
Sep 9, 2025
Official score: 94 · Understand this area’s scale
2 recorded violations
Official wording
Maintain the temperature of the water used for hot water sanitizing in the third compartment of the manual warewashing sink at a temperature of 171 degrees F (77 degrees C) or above.
Inspector’s notes
Observed the wash temperature at 145F after several runs. Maintain at 150F as the dataplate indicates. This was discussed and operator was to call contractor.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed curry sauces cooling in pans of 12-inch depth at 95F in cooler. Cool product at 3-3.5 inch depth when cooling. This was discussed and operator moved product to 3 inch depth within pans to finish cooling.
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, Sep 9, 2025 · Original Source