Routine
May 20, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed no food thermometer available at time of inspection. Ensure one is available to measure the temperature of foods.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed no place to hang mops in mop room. Ensure mops are hung to dry after use.
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 wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log for volunteers and employees who handle food. Ensure employees and volunteers are trained and the log is kept up to date with reportable symptoms and illnesses from sink employees and volunteers. Emailed copy of log with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, May 20, 2025 · Original Source