Routine
Apr 24, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed the linen dough rising cloths being washed and rinsed in a wash machine before hanging to dry. This was discussed. Wash, rinse and sanitize the cloths within a warewash machine and obtain a rinse temperature of 180F at the rinse cycle or use the 3-comp sink and clean/sanitize the cloths prior to hanging.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed cream out of refrigeration at the coffee counter. A written plan to hold the cream out of refrigeration, while tossing any left after 4 hours must be established. Attached is a TPHC form to aid you in fulfilling the requirement. Otherwise the product must be kept in a cooler at 41F or below.
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, Apr 24, 2026 · Original Source