Routine
Oct 28, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.
Inspector’s notes
Food thermometer was not accurate to +/- 2F when measured at the time of inspection. Recalibrate thermometer according to manufacturer's instructions or replace with an accurate one.
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
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Dish machine's high temperature sanitizing rinse was measured several cycles and did not meet or exceed the 160F minimum temperature required to sanitize dishes. Service dish machine and ensure that the sanitizing reach heats dishes to 160F or higher to adequately sanitize.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Facility uses food temperature strips to measure the sanitizing rinse of the high temperature dish machine. These are not to be used with the dish machine, and only to be used in food. Provide an independent measuring device that records and holds the maximum sanitizing temperature of the dish machine.
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, Oct 28, 2025 · Original Source