Routine
Oct 27, 2026
Official score: 92 · Understand This Area’s Scale
3 recorded violations
Official Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
The facility did not have an employee illness log available at the time of the inspection. Provide and use. Attached is an illness log.
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 high-temperature dish machine was only reaching 153F at the time of the inspection. Have the unit serviced so the interior utensils are reaching 160°F or higher.
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
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Currently, the facility is not currently cooking or using the hood area. Clean the items and equipment under the hood with old build up from the previous operator.
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, Oct 27, 2026 · Original Source