Olu's Center

Year by year

Inspections

1. May 27, 2026 Routine Score 94
   • 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

     Sink & Surface Cleaner Sanitizer mixture in the sanitizer bucket was measured greater than 1130PPM at the time of inspection. Label use indicates a safe and effective concentration of 272-700PPM. Food employees manually mix sanitizer, so more water was added to dilute the concentration of the sanitizer, so more water was added to dilute the concentration of the sanitizer until it reached 272-700PPM and was within acceptable safe range. Retrain staff to mix sanitizer buckets to proper concentrations and to measure with the appropriate sanitizer test kit. Use sanitizers at safe and effective levels at all times.

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

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

     Handwash sink in the back corner of the kitchen was observed obstructed by a Reach In Freezer and a fan at the time of inspection. Freezer had been moved close to the handwash sink and then a stool with a fan was placed between the cooler and the handwash sink. Discussed with Chef that all handwash sinks must be available for handwashing at all times during operating hours. Chef moved Freezer so that there was space to get in between Freezer and sink to wash hands. Maintain all handwash sinks clear at all times.

     Code MN Rule 4626.1110AB

2. Apr 16, 2025 Routine Score 94
   • 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

     Sink & Surface Cleaner Sanitizer mixture in the sanitizer bucket was measured at 1.00oz/gal at the time of inspection. Label use indicates a safe and effective concentration at 0.27 -0.55 oz/gal. Food employees manually mix sanitizer, so more water was added to dilute the concentration of the sanitizer until it reached 0.55 oz/gal and was within acceptable safe range. Retrain staff to mix sanitizer buckets to proper concentrations and to measure with the appropriate sanitizer test kit. Use sanitizers at safe and effective levels.

     Code MN Rule 4626.1620

   • Not serious Priority 2

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

     There was no independent method to measure the hot water sanitization rinse temperature of the high temperature dish machine at the time of inspection. Chef stated that they were referring to the machine's thermometer to make sure the dish machine is hot enough. Discussed with Chef that there needs to be an independent method to measure the dish machine and it needs to hold maximum temperature. Provide an independent maximum registering thermometer device to make sure the dish machine's hot water sanitizing rinse is reaching 160F or higher.

     Code MN Rule 4626.0710B

3. Apr 4, 2024 Routine Score 96
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Handwash sink in the corner of the kitchen was not draining properly. There was another handwash sink around the corner that staff were using at the time of inspection. Repair so that it does not provide a barrier for using that handwash sink so that employees have access to all handwash sinks in the kitchen.

     Code MN Rule 4626.1040B

   • 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

     Sink & Surface Cleaner sanitizer bucket was measured at 0.75 oz/gal at the time of inspection. Label use indicates a safe and effective concentration of 0.27-0.55 oz/gal. Food employee manually mixes sanitizer, so they added more water to dilute the product to 0.55 oz/gal immediately. Discussed with employee and Person In Charge to measure after each manual mix so that the concentration is safe and effective. Retrain employees to mix sanitizer buckets using proper concentrations.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of inspection, the Certified Food Protection Manager (CFPM) Certification was expired. Designated CFPM stated they renewed certificate and it was proven when inspector looked up the CFPM in the Minnesota State registry. Discussed with CFPM to post new copy of certificate.

     Code MN Rule 4626.0033D

4. Mar 22, 2023 Routine Score 96
   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     Observed flow pressure gauge indicating 7 psi inside dish machine. Data plate states unit needs 20 psi +/- 5. Have unit or gauge itself serviced.

     Code MN Rule 4626.0800

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed chef preparing sandwiches without gloves. Discussed with chef, who had washed hands immediately prior to making the sandwiches. Chef subsequently donned gloves for the remainder of their sandwich prep. Discontinue bare hand contact with ready to eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     Observed no trash can available for paper towels at handwash sink in back of kitchen. Provide trash can.

     Code MN Rule 4626.1450