Routine
Oct 8, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin tip thermometer on site for measuring the cooking temperature of raw animal proteins at the time of inspection. Provide and maintain a thin tip thermometer for ensuring thin raw animal foods are fully cooked and maintain one on site at all times.
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
There was no means of measuring the hot water temperature's sanitization level of the high temperature dish machine at the time of inspection. Provide a means of independently measuring the temperature of the sanitizing rinse of the dish machine to ensure that it is effectively sanitizing dishes. Maintain on site at all times.
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 approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Facility was using a chlorine sanitizer dispenser at the time of inspection. Chlorine sanitizer measured 10PPM at the time of inspection. Discussed with Chef that chlorine sanitizer must be set at a minimum of 50PPM. Chef set up a sanitizer bucket and manually measured approved chlorine bleach sanitizer to 50-100PPM. Maintain chlorine sanitizer at 50-200PPM to be safe and effective. Monitor and refresh sanitizer buckets as necessary.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Oct 8, 2025 · Original Source