Routine
Jan 28, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
TPHC method found in use for butter sitting at 63 F. No written procedure provided onsite. Note: The Butter discarded voluntarily
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
The rack surface temperature in high temperature dishwasher did not reach to 160 F when tested. Note: Repair it to make sure that the temperature reaches to a minimum of 160 F. Note: Use 3-compartment sink until it's fixed.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.
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, Jan 28, 2026 · Original Source