Routine
Nov 6, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
At time of inspection a method to test the final surface temperature could not be located. Discussed approved options with management. Provide.
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
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Per discussion deli slicers are sanitized without a wash and rinse step during service. At the end of the evening the removable pieces are run through the dishmachine. At least every four hours all food contact surfaces of the slicer must be: 1) washed with soapy water 2) rinsed with clean water 3) sanitized with approved sanitizer solution Discussed cleaning methods with management and staff.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Hot hold cabinets in back kitchen require a thorough cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Nov 6, 2025 · Original Source