Tawakal Halal

Year by year

Inspections

1. Feb 9, 2026 Routine Score 92
   • Not serious Priority 3

     Label all food packages as required by the law.

     All of the cut meat that is bagged in the walk in cooler is not being labeled. Label them so that they are identified with their contents.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There are homemade dunnage racks and shelving made of wood or being stored on dunnage racks. They need to be replace with metal approved racks that are more easily cleaned.

     Code MN Rule 4626.0506A

   • 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

     There was no soap at the hand sink. Provide soap at the hand sinks at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There were no paper towels at the hand sink. Be sure to keep a supply at the sink at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     A light shield is still missing in the area where the wall and ceiling have been worked on.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The section of the wall and celling in the back area near the cutting area is still open to piping and needs to be repaired.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post a copy of the food license.

     Code MCO 188.390

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     An employee illness log is needed to record employee illness occurrences.

     Code MN Rule 4626.0040C

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Fly strips were located over the cutting machine. This was immediately removed.

     Code MN Rule 4626.1385B

2. Jan 28, 2025 Routine Score 92
   • Not serious Priority 3

     Label all food packages as required by the law.

     All of the cut meat that is bagged in the walk in cooler is still not being labeled so that the different meats can be identified.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There are homemade dunnage racks and shelving made of wood or being stored on dunnage racks. They are not easily cleanable or able to be cleaned underneath. Replace with approved equipment.

     Code MN Rule 4626.0506A

   • 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

     There were no paper towels at the hand sink. Some were found and placed at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at the hand sink. Some was found and placed at the sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Some of the lights over the back meat cutting area are missing their light shields. Replace these or repair them.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There is a section of the wall and ceiling near the meat cutting area that has been damaged/removed. This needs to be repaired so that it has a smooth cleanable surface.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     A copy of the food license is not posted.

     Code MCO 188.390

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     An employee illness log is needed to record employee illness occurrences.

     Code MN Rule 4626.0040C

3. Jan 29, 2024 Routine Score 96
   • Not serious Priority 3

     Label all food packages as required by the law.

     Individual bags of meat in the freezer are not labeled. If they are presented in the grocery coolers for customer self service, they need to have ingredient labeling.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Food items in the walk-in are still being stored on milk crates. They are not easily cleanable and difficult to clean up under them in the event of a spill. There are also home made dunnage racks and shelving made of wood that are not easily cleanable. These need to be replaced with approved shelving as well.

     Code MN Rule 4626.0506A

   • 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

     Although there was not any evidence of mice on the glue traps or in other traps, there is a lot of mouse droppings along the walls and under shelving. Work with your pest control operator to ensure there is not current pest activity.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Many areas of store and back area need to be cleaned especially under storage shelving. In addition to food debris there is an abundance of mouse droppings.

     Code MN Rule 4626.1520A

   • 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

     There were no paper towels at the hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was not any soap in the soap dispenser. It was empty and crusted and needs to be fixed or replaced.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Some of the lights over the back meat cutting area are missing their light shields. Replace these.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There is a section of the wall and ceiling near the meat cutting that has been damaged/removed. Repair this surface with an easily cleanable surface.

     Code MN Rule 4626.1515

4. Jan 24, 2023 Routine Score 92
   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed milk crates being used to store food items in walk-in cooler. Discontinue this practice - milk crates are not easily cleanable and do not allow for easy cleaning of floor under them. Use a dunnage rack or approved shelf instead.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed the walk-in cooler holding an ambient temperature of 56*F. Have unit serviced so that it maintains an ambient temperature of 41*F or less. Note: The only TCS foods in walk-in cooler were 2 boxes of frozen beef - they were going to be cut in band saw and relocated to display freezer.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Label all food packages as required by the law.

     In walk-in freezer observed unlabeled boxes of cubed meat. Packaged food must be labeled with business name, business address, product name and net weight. Owner had invoices for the frozen meat. Meat is cut and cubed in meat market.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

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

     Observed the walk-in cooler holding an ambient temperature of 56*F. Have unit serviced so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed hand made shelving / dunnage racks made out of unfinished wood. Replace these shelves / dunnage racks with approved commercial shelving.

     Code MN Rule 4626.0506A

   • 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 on floor by back door and in basement. Advise your pest control company of findings and work with them on abatement. Note: Clean up basement clutter and clutter by back door to prevent rodent harborage.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Clean up mouse droppings on floor by back door.

     Code MN Rule 4626.1520A

   • 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

     There were no paper towels at hand sink in meat prep area. Provide and maintain paper towels at this hand wash sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at hand sink in meat prep area. Provide and maintain soap at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed uncovered florescent lights above scale on prep table. Provide a cover or shield over these lights.

     Code MN Rule 4626.1375A