Routine
Sep 25, 2025
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
The microwave had spilt food build up. The interior of the microwave was cleaned.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The facility was cooling coleslaw, measured at 51°F. The coleslaw containers were being cooled, completely covered and sealed. Cool uncovered to allow air circulation.
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 25, 2025 · Original Source