Crave Cafe

Year by year

Inspections

1. Apr 30, 2026 Follow-Up Score 100
   • Not serious Priority 3 Corrected on site

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

     A few of wet wiping cloths found held on the prep table at the time of this re-inspection. Note: PIC relocated them into the sanitizer bucket for correction.

     Code MN Rule 4626.0285B

2. Mar 27, 2026 Routine Score 84
   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     The final rinsing temperature readying of the high temperature sanitizing dishwasher found at 140 F. Note: Repair & make sure that the final rinse temperature is 180 F minimum

     Code MN Rule 4626.0795A

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use throughout. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     No indicator device or T-stick provided to monitor the rack surface temperature of the hot water sanitization mechanical dishwasher. Note: Provide and use it as required

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Raw shell egg found stored above bread and other ready-to eat foods in reach-in refrigerator. Note: PIC relocated it to the bottom shelf in the unit for correction.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Roasted veggies mix and fish pasties found being cooled in fully covered shallow containers sitting on the moving cart. Note: PIC uncovered and relocated in the walk-in cooler for rapid chilling

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Roasted veggies mix and fish pasties found being cooled in fully covered shallow containers sitting on the moving cart. Note: PIC uncovered and relocated in the walk-in cooler for rapid chilling

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips (Quat) not provided onsite for use. Note: Provide and use it as required

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as to go boxes stored uncovered in the dry storage room. Note: Store in clean and covered containers/ place to prevent from actual and potential dust contamination

     Code MN Rule 4626.0955C

   • Not serious Priority 2 Corrected on site

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     Observed one dented Spanish Artichoke hearts canned food can on the shelf in the storage room. Note: PIC removed for correction.

     Code MN Rule 4626.0190

3. Mar 20, 2025 Routine Score 92
   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     The final rinsing temperature of the high temperature sanitizing dishwasher found at 170 F. Note: Repair & make sure that the final rinse temperature is 180 F minimum

     Code MN Rule 4626.0795A

   • 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.

     No-compliant black hot beverage cups and lids found in use in the facility. Note: Replace them with approved ones. For details, see the Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • 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.)

     Small portion of steamed rice found hot held at 79 F sitting at ambient temperature in front f the cook line.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     No indicator device or T-stick provided to monitor rack surface temperature of the mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • 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 of Minesota Health Department certified food protection manager (CFPM) for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

4. Apr 5, 2024 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed old food residue build up on the blade of the can opener.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     The final rinsing temperature of the high temperature sanitizing dishwasher found at 170 F. Note: Repair & make sure that the final rinse temperature is 180 F minimum.

     Code MN Rule 4626.0795A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed steak cooling at ambient temperature. Note: For proper cooling methods, see above and the food safety fact sheet sent with the report. Note: PIC relocated it to the cooler

     Code MN Rule 4626.0390A

   • 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.

     Non-compliant #6 and black to go boxes/ containers found in use in the facility. Note: For details, see the Green- To-Go flyer handed out.

     Code MCO 204.30A

5. Apr 12, 2023 Routine Score 94
   • Not serious Priority 3

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

     Observed the undercounter cooler in the cook line holding above 66F. Have undercounter cooler serviced to maintain all TCS foods at or below 41F.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed in undercounter cooler ranch and other dressings holding at 66F. Make sure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed meat slicer with old food debris. Clean and maintain clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     Observed pickled red onions and cut carrots. The manager was to discard the pickled items.

     Code MN Rule 4626.1730A