Marhaba

Year by year

Inspections

1. Feb 26, 2026 Routine Score 100

   Result: Complete.

2. Feb 11, 2025 Routine Score 96
   • Not serious Priority 3

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

     The temperature gauge of the dishmachine is broken and needs to be repaired.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     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.)

     The noodles and beef in the staging cambro for the buffet line were below 135F (123 and 133F). The unit was immediately turned up.

     Code MN Rule 4626.0395A1

3. Feb 1, 2024 Routine Score 98
   • Not serious Priority 3

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

     The dishmachine thermometer was broken and not able to accurately read the actual rinse temperature.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No method of measuring the plate surface temperature during the rinse cycle of the dishmachine. Examples of temperature strips were left at the time of the inspection.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     A besket was being used instead of a handled scoop. Use a scoop with a handle and keep the handle above the level of the food so there isn't any bare hand contact.

     Code MN Rule 4626.0275B

   • Not serious Priority 3 Corrected on site

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Utensils at the cook line were stored in water. Keep the continer on the stove top where it can stay above 135F.

     Code MN Rule 4626.0275F

4. Feb 3, 2023 Routine Score 98
   • Not serious Priority 3 Corrected on site

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

     Observed exterior of paper towel dispenser in need of cleaning. Corrected on site.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled sanitizer spray bottles on site. Corrected on site.

     Code MN Rule 4626.1595