Ruweida Coffee Shop

Year by year

Inspections

1. May 28, 2026 Follow-Up Score 94
   • 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. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed cooking equipment in the establishment; no ventilation hood system on-site. Discontinue cooking in the restaurant. Use the assigned kitchen upstairs.

     Code MN Rule 4626.1475A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a chair blocking the handwashing sink, with other cooking items on top of it. All items were removed at the time of inspection.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed no date marking system in place for TCS food being prepared on-site. All TCS food must be date-marked to use or discard within 7 days.

     Code MN Rule 4626.0400A

2. May 7, 2026 Routine Score 90
   • 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 a full-time staff member holds the MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the hot water valve at the handwashing sink in the back prep area to be turned off. Per discussion with the Person In Charge (PIC), the drain line is leaking. Have the handwashing sink repaired and maintain hot water service at all times.

     Code MN Rule 4626.1040B

   • 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 TCS food hot holding in crockpots and rice cookers. All hot holding equipment used in the facility must be commercial-grade and must be certified or classified for sanitation by the American National Standards Institute (ANSI).

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed salmon thawing in the 3-compartment sink while still packaged in unopened reduced packaging (ROP) bags. Packaged salmon was discarded at the time of inspection. Some salmon bags remained semi-frozen at the time of inspection, and PIC was asked to open the packages. A conversation was had with the PIC regarding the importance of removing fish from ROP packaging before thawing to prevent the risk of Clostridium botulinum growth.

     Code MN Rule 4626.0380E

   • 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 salmon thawing in the compartment sink in hot water. Discontinue thawing food under hot water; use one of the thawing methods listed above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed the cooking of chicken taking place in a restaurant without a ventilation hood system. Conduct all cooking operations in the approved upstairs kitchen area where proper ventilation is available.

     Code MN Rule 4626.1475A

   • Serious Priority 1 Corrected on site

     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 a high concentration of chlorine in the sanitizer bucket. The sanitizer solution was corrected on-site during the inspection. Use chlorine test strips when preparing sanitizer solution to ensure the concentration remains within the approved range.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed the front-handwashing sink to be blocked. Remove all items from the sink area and discontinue storing unnecessary items there. All handwashing sinks must be accessible at all times for proper employee handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed a lack of active managerial control of food safety practices. There is a pattern of non-compliance with proper food handling procedures, and foodborne illness prevention.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed sambusas in the display cooler without proper datemarking. All ready-to-eat TCS food must be date-marked to use or discard within 7 days.

     Code MN Rule 4626.0400A

3. Jan 9, 2025 Routine Score 100
   • 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.

     The Certified Food Protection Manager certificate expired in 2023. Ensure that at least one full-time staff member holds a State of Minnesota CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam to-go containers and cups being used on-site. Discontinue the use of Styrofoam per the Green To Go ordinance. You must use to-go containers that are reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed water shut off in the front of store handwashing station. Per conversation with PIC, the drain line is leaking. Have handwashing station serviced immediately.

     Code MN Rule 4626.1040B

   • 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 cooked meat hot holding in a household rice cooker. All cold or hot holding equipment must be certified or classified by an ANSI accredited program.

     Code MN Rule 4626.0506A

4. Jan 4, 2024 Routine Score 98
   • 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 Manger 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 3

     Keep non-food contact equipment surfaces clean.

     Observed cooking equipment dirty with old food debris. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed TCS foods without dates in undercounter cooler. You must date mark all TCS foods that are held for more than 24 hours so they don't exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam cups being used on-site. Discontinue using Styrofoam cups, use containers that are reusable, recyclable or compostable.

     Code MCO 204.30A

   • 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 sinks. The poster has been provided with the report, print signage and post as requested.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops drying in floor. Dry mops in holders in mopsink area.

     Code MN Rule 4626.1540

5. Jan 13, 2023 Routine Score 98
   • 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.

     Operator did not provide MN certified food protection manager. Discussed becoming CFPM with operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the surface of cooking equipment and storing containers dirty with food debris and spilled. Discussed cleaning with operator.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on counters and prep table.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed unmarked food items such bean and rice stored inside cold holding units. Discussed date marking with operator.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed employee eating inside the kitchen. The plate on top of prep cooler. Discussed eating or drinking in designated areas.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

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

     Observed dust and other debris on the floor under kitchen equipment.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Business license was not posted at the time of inspection.

     Code MCO 188.390

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Operator is using Styrofoam as to go containers and cups. Discussed acceptable with operator.

     Code MCO 204.30A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed cold holding unit without thermometer.

     Code MN Rule 4626.0620A