Taste Of Africa Restaurant And Deli

Year by year

Inspections

1. Aug 17, 2026 Routine Score 94
   • 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

     Observed no paper towel supply at the handsink. This was discussed and resupplied. Corrected onsite

     Code MN Rule 4626.1445

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Observed the prep counter food contact surface area being cleaned at 24 hour frequency. This was discussed. Going forward, the operator will be using another smaller board for food contact and clean it at least every 4 hours.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cardboard being used to line shelving. This was discussed. Provide food-grade plastic or use nothing at all for liners.

     Code MN Rule 4626.0450BCDE

2. Aug 1, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed chlorine sani levels in the 3-comp sink at 0.0 while staff were washing dishes. This was discussed and employee corrected the sani to 200 ppm chlorine.

     Code MN Rule 4626.0805C1

3. May 31, 2024 Routine Score 100
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unnecessary items within the kitchen.

     Code MN Rule 4626.1580AB

4. May 23, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed prep cooler near cook line not working. Person In Charge mentioned that the prep cooler is in the process of being fixed; they are currently waiting for a part. Make sure that all mechanical refrigeration is in working condition.

     Code MN Rule 4626.0735AB

5. May 11, 2023 Routine Score 88
   • Serious Priority 1

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

     Observed cooked beef, cut onions, tomatoes, and green sauce in prep and undercounter cooler holding at 44-45F. Food was moved to walk-in cooler. Make sure that all TCS foods are kept at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observe beef potato stew in walk-in cooler cooling from day before in covered large hotel pans. Person In Charge (PIC) asked to cool food in shallow pans or use one of the cooling methods listed above.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed two covered hotel pans containing a beef potato stew holding at 48F and 52F. Ensure that all TCS food in the process of cooling is uncovered.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed two large covered hotel pans containing a beef potato stew holding at 48F and 52F. PIC mentioned that they had been cooling from the day before. Product was decarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

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

     Observed prep cooler near cook line holding food between 44-45F. Repair unit and ensure that all mechanical refrigeration is in working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed mopsink area to be dirty. Clean and maintain clean.

     Code MN Rule 4626.1520A