Kilimanjaro Enterprises

Year by year

Inspections

1. Mar 3, 2026 Routine Score 92
   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed the condensate line for the walk-in cooler draining into a green bucket. The bucket appeared to have some water The condensate line must drain into a floor drain. Violation has been cited multiple times. A citation will be issued if the violation continues.

     Code MN Rule 4626.1220

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine concentration of the sanitizer bucket to be higher than allowed. Chlorine concentration should be between 50-200 ppm. Use the chlorine test strips as instructed.

     Code MN Rule 4626.1620

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked potatoes held under a heat lamp at 98F. Per conversation with the Person In Charge (PIC), potatoes were being held under the heat lamp while awaiting delivery for catering. The PIC was instructed to move the potatoes to the electric hot box, holding food over 135F. Ensure that all hot food is properly maintained at 135F or higher while waiting to be delivered.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed raw ground beef and another thawing in a prep table. A conversation was had with the PIC regarding the approved thawing methods. Use one of the methods listed above when thawing food.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the hood canopy in the back kitchen to be dusty. Clean the hood canopy and maintain all non-food contact surfaces clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed chicken being prepped in the 3-compartment sink. A discussion was held with a food worker on the importance of using the 2-compartment sink instead for food prep. The PIC was instructed to have the 3-compartment sink properly cleaned and disinfected before washing, rinsing, and sanitizing dishes.

     Code MN Rule 4626.0315

2. Feb 27, 2025 Routine Score 96
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Remove all non-working cooking equipment and other items not being used.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed "Wash Your Hands" signage missing from all handwashing stations in kitchen area. Signage has been provided with the report.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Remove the grey plastic lining from the stainless steel in the cookline.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed condensation line from walk-in cooler draining into a bucket. Condensation lines need to be draining into a floor drain. Correct as requested.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed wet hotel pans in storage mode. A conversation has had with PIC regarding the importance of air drying equipment prior to storage.

     Code MN Rule 4626.0935

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed concentration of chlorine in sanitizer bucket to be higher than allowed. Use test trips when making sanitizer solution.

     Code MN Rule 4626.1620

3. Jan 16, 2024 Routine Score 98
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     After discussion with kitchen manager, he mentioned that dish machine is not working. Repair. Repair, replace or discard non-working equipment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed multiple cooling and cooking equipment not working. Repair, replace or discard non-working equipment.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3 Corrected on site

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed "Wash Your Hands" signage missing from all handwashing sinks. Corrected on-site.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed handwashing station missing paper towels. Make sure to have all handwashing stations fully stocked with soap and paper towels. Corrected on-site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Observed lighting in the freezer and walk-in cooler to not be sufficient. Provide enough light for units.

     Code MN Rule 4626.1470A

   • Not serious Priority 3

     Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

     Code MN Rule 4626.1450

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed grey plastic lining in stainless steel wall in cook line. Remove plastic.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed condensation line from walk-in cooler draining into bucket. Condensation lines should be draining into a floor drain.

     Code MN Rule 4626.1220

4. Jan 3, 2023 Routine Score 98
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     DISH MACHINE WAS NOT WORKING. REPAIR DISH MACHINE. MULTIPLE COLD HOLDING UNITS, ICE MACHINE, ETC. WERE NOT WORKING. REPAIR, REPLACE OR DISCARD NON-WORKING EQUIPMENT.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS INSIDE EMPTY LOWBOY COOLER. OBSERVED FEW DEAD COCKROACHES INSIDE EMPTY ICE MACHINE. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC). HAVE PEST CONTROL INVOICES AVAILABLE FOR HEALTH INSPECTIONS.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     MULTIPLE COLD HOLDING UNITS, ICE MACHINE, ETC. WERE NOT WORKING. REPAIR, REPLACE OR DISCARD NON-WORKING EQUIPMENT AS THEY ARE CREATING HARBORAGE CONDITIONS FOR PEST.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED MOUSE DROPPINGS INSIDE EMPTY LOWBOY COOLER. OBSERVED FEW DEAD COCKROACHES INSIDE EMPTY ICE MACHINE. KEEP FACILITY FREE OF MOUSE DROPPINGS AND DEAD ROACHES.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HANDWASHING SIGN WAS MISSING AT SINK LOCATED NEXT TO 3-COMP SINK. PROVIDE A SIGN FOR EACH SINK.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     FOOD THERMOMETER WAS OUT OF BATTERIES OR NOT WORKING. MAINTAIN / REPAIR / REPLACE THIN PROBE FOOD THERMOMETER AS NEEDED.

     Code MN Rule 4626.0820A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     PAPER TOWELS WERE MISSING AT MAIN HANDWASHING SINK BY THE PREP SINK. KEEP SINKS FULLY STOCKED AT ALL TIMES. MULTIPLE OTHER HAND SINKS WERE AVAILABLE AND STOCKED.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     BACK OF WALK IN FREEZER WAS DARK. PROVIDE ENOUGH LIGHT FOR THIS UNIT.

     Code MN Rule 4626.1470A

   • Not serious Priority 3

     Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

     TRASH CAN WAS MISSING AT HAND WASHING SINK NEXT TO THE 3-COMP SINK. PROVIDE A TRASH CAN FOR THIS LOCATION AND ANY OTHER HAND SINK THAT IS MISSING ONE.

     Code MN Rule 4626.1450

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     NO PEST CONTROL INVOICE OR CONTRACT AVAILABLE DURING INSPECTION FOR MICE / ROACH INFESTATION. PROVIDE A DETAIL INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT. HAVE CURRENT INVOICE / CONTRACT AVAILABLE FOR HEALTH INSPECTIONS.

     Code MCO 188.590

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THIS FREEZER. SURFACE AROUND SINGLE BURNER AND LEFT SIDE OF FRYER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THESE SURFACES.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING AT NEW STAINLESS STEEL WALL ON LEFT SIDE OF COOK LINE. REMOVE PLASTIC.

     Code MN Rule 4626.0495