RecordWell Data

Mama Safia Kitchen

720 LAKE ST E #120, Minneapolis, MN 55407 · Hennepin County

67cited violations
12serious tier
8inspections

Establishment

Type
Restaurant (retail food serving meals) (Restaurant)
Inspected by
Minneapolis Health Department
License / ID
LIC407502
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026140
20252173
20242203
20233266

Inspections

  1. Jun 2, 2026 Routine Score 94
    • 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 mop sitting in mop bucket. Hang mop to dry when not in use.

      Code MN Rule 4626.1540

    • Not serious Priority 2

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

      Observed sanitizer bucket and utensils sitting in handwash sink. Ensure handwashing sinks are used only for handwashing and are accessible at all times.

      Code MN Rule 4626.1110AB

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      Observed soap missing from 2 of the 3 handwash sinks in back of kitchen. Ensure all handwashing sinks are properly stocked.

      Code MN Rule 4626.1440

    • Not serious Priority 2

      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 towels missing from 2 of the 3 handwash sinks in back of kitchen. Ensure all handwashing sinks are properly stocked.

      Code MN Rule 4626.1445

  2. Jun 17, 2025 Follow-Up Score 92
    • 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 storage racks lined with cardboard. Discussed with operator. Cardboard is not a non-absorbent material. Discontinue with practice.

      Code MN Rule 4626.0450BCDE

    • 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 leaning against the wall in mop sink area. Hang mops to dry after use.

      Code MN Rule 4626.1540

    • Not serious Priority 2

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

      Observed handwash sink with box of saran wrap laid over the top. Discussed with operator. Ensure handwash sinks are accessible at all times.

      Code MN Rule 4626.1110AB

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Operator did not have test strips for quat sanitizer tabs. Ensure you have test strips for each type of sanitizer used on site (quat, chlorine, etc.)

      Code MN Rule 4626.0715

    • Serious Priority 1

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

      Observed TCS food in the prep cooler (bean- 44 degrees F) holding above 41 degrees F. Discussed with operator. Unit will be turned down and monitored.

      Code MN Rule 4626.0395A2

    • 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 frozen chicken thawing in prep sink NOT under running water. If thawing in a prep sink, foods must be under running water.

      Code MN Rule 4626.0380ABC

  3. Jun 3, 2025 Routine Score 82
    • Not serious Priority 2 Corrected on site

      Equipment food-contact surfaces and utensils must be clean.

      Observed 1 live cockroach walking on clean utensils sitting on the drain board of the 3 comp sink. Discussed with operator. These utensils are to be re-washed/rinsed/sanitized and stored in a protected area.

      Code MN Rule 4626.0840A

    • 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 lining the storage racks. Cardboard is not non-absorbent. Discontinue this practice.

      Code MN Rule 4626.0450BCDE

    • 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 used mop heads leaning against the wall in the mop sink. Hang mops to dry when not in use.

      Code MN Rule 4626.1540

    • Not serious Priority 3

      The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

      Observed 1 live cockroach on site at time of inspection. Per operator, they work with a licensed pest control operator. Continue working with a licensed pest control operator and keep records of service.

      Code MCO 188.590

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      Observed hand soap missing from one of the 3 handwash sinks on site. Ensure all handwash sinks are properly equipped.

      Code MN Rule 4626.1440

    • Not serious Priority 2

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

      Observed access to one handwash sink blocked with boxes and another handwash sink with a box of food wrap laid over the top of the sink. Ensure handwash sinks are accessible at all times to encourage frequent handwashing.

      Code MN Rule 4626.1110AB

    • Serious Priority 1 Corrected on site

      Sanitize food contact surfaces before using and after cleaning.

      Observed 3 compartment sink set up but with no sanitizer in the 3rd compartment. Observed sanitizer buckets with only soap and water in them. Discussed with operator. They ran out of quat tablets. Bleach was available on site. Explained to operator how to set up bleach for the sanitizing step, left test strips with operator, and instructed to use chlorine as a sanitizer until more quat tabs can be obtained.

      Code MN Rule 4626.0900

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      No test strips available on site for either chlorine or quat. Obtain and use test strips for each type of sanitizer used on site.

      Code MN Rule 4626.0715

    • Not serious Priority 2

      The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

      Per discussion with operator and violations found during the inspection, it is unclear if the person in charge has proper knowledge of the role cleaning and more specifically sanitizing plays in preventing foodborne illness. Ensure sanitizer is available and used every day the establishment is open to the public, and that sanitizing of food contact surfaces is occurring every 4 hours at a minimum, or when switching between raw products, from raw to ready to eat, etc.

      Code MN Rule 4626.0030JKLMO

    • Serious Priority 1

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

      Observed foods in the prep cooler holding above 41 degrees F (sambusa 44, cut tomato 44) Discussed with operator. Unit was turned down and is to be monitored by the person in charge to ensure the reach and maintain a temperature of 41 or below.

      Code MN Rule 4626.0395A2

    • 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 chicken thawing on counter at room temperature, and beef thawing in prep sink NOT under running water. Ensure proper thawing practices using the methods described in rule above.

      Code MN Rule 4626.0380ABC

  4. Jun 18, 2024 Follow-Up Score 94
    • 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.

      see original inspection for details

      Code MCO 204.30A

    • Serious Priority 1

      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.)

      Observed meat on stovetop in pot with an internal temperature of 115 degrees F. Discussed with person in charge Saida and with kitchen staff. Any meat or other TCS foods MUST be held at or above 135 degrees F or at or below 41 degrees F at all times. Contact inspector with additional questions.

      Code MN Rule 4626.0395A1

    • Not serious Priority 3

      Keep non-food contact equipment surfaces clean.

      see original inspection for details

      Code MN Rule 4626.0855

    • Not serious Priority 2

      Equipment food-contact surfaces and utensils must be clean.

      see original inspection for details

      Code MN Rule 4626.0840A

    • 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

      see original inspection for details

      Code MN Rule 4626.0450BCDE

    • Not serious Priority 3

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

      see original inspection for details

      Code MN Rule 4626.1540

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      see original inspection for details

      Code MN Rule 4626.1040B

    • Not serious Priority 3

      Keep all intake and exhaust air ducts and filters clean.

      see original inspection for details

      Code MN Rule 4626.1530A

  5. Jun 5, 2024 Routine Score 86
    • 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 both Green to Go compliant materials on site and non-compliant materials. Discussed with operator- was told non-compliant materials were used because they had run out of compliance materials. Do not use materials that are not compliant with the Minneapolis Green to Go ordinance.

      Code MCO 204.30A

    • Serious Priority 1

      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.)

      Observed lamb meat being hot held on stove at 114 degrees F. Discussed with operator. Operator instructed to discard this food within the hour as we were unable to determine when the temperature went below 135 degrees F from the time it finished fully cooking 3 hours ago. Ensure all foods you intend to hot hold are kept at or above 135 degrees at all times.

      Code MN Rule 4626.0395A1

    • Not serious Priority 2

      Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

      Operator did not have a thin tipped food thermometer on site. Obtain and use thermometer.

      Code MN Rule 4626.0705B

    • Not serious Priority 3

      Keep non-food contact equipment surfaces clean.

      Observed bottom shelf of reach in freezer soiled with food debris. Clean and maintain clean.

      Code MN Rule 4626.0855

    • Not serious Priority 2

      Equipment food-contact surfaces and utensils must be clean.

      Observed dirty/dusty utensils in storage mode. Ensure all utensils are cleaned and stored clean.

      Code MN Rule 4626.0840A

    • 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 wooden mortar and pestle bowl in back of kitchen. Observed cracked wooden spoon. Discontinue using utensils that are not nonabsorbent, smooth, and easily cleanable.

      Code MN Rule 4626.0450BCDE

    • 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 used mops leaning against the wall by mop sink. Hang mops to dry after use.

      Code MN Rule 4626.1540

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      Observed leak under prep sink. Ensure all plumbing is in good repair.

      Code MN Rule 4626.1040B

    • Not serious Priority 3

      Keep all intake and exhaust air ducts and filters clean.

      Observed hood baffles soiled with grease and debris Clean at a frequency to prevent accumulation.

      Code MN Rule 4626.1530A

    • Not serious Priority 3

      Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

      Observed tongs hanging from oven handles. Discontinue this practice

      Code MN Rule 4626.0275C

    • Serious Priority 1 Corrected on site

      Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

      Observed quat concentration at 3 comp sink to be low (100ppm) Discussed with operator. She added more quat tablets to bring concentration up to 200pm.

      Code MN Rule 4626.0805C3

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Observed no test strips available for quat sanitizer. Obtain and use test strips.

      Code MN Rule 4626.0715

  6. Jun 23, 2023 Follow-Up Score 96
    • 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 SHELLS FOR “TO-GO” FOOD AND STYROFOAM CUPS. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

      Code MCO 204.30A

    • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • Serious Priority 1

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

      OBSERVED TCS FOOD ABOVE 41F DURING COLD HOLDING INSIDE GLASS DISPLAY COOLER. FOR EXAMPLE: YOGURT AT 42 AND SAMBUSA AT 43F. SEE TEMP CHART. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OF THIS UNIT OR TO MOVE FOOD TO ANOTHER LOCATION FOR NOW.

      Code MN Rule 4626.0395A2

    • Not serious Priority 3

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

      GLASS DISPLAY COOLER IS NOT KEEPING TCS FOODS AT 41F OR BELOW. FOR EXAMPLE: YOGURT AT 42 AND SAMBUSA AT 43F. REPAIR OR REPLACE THIS COOLER TO BE ABLE TO KEEP FOODS AT

      Code MN Rule 4626.0735AB

  7. Jun 12, 2023 Follow-Up Score 90
    • 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

      PAPER TOWELS WERE MISSING AT ONE HANDWASHING SINK IN THE KITCHEN. KEEP SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

      Code MN Rule 4626.1445

    • 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 SHELLS FOR “TO-GO” FOOD AND STYROFOAM CUPS. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

      Code MCO 204.30A

    • Not serious Priority 2

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

      HAND SINK WAS STORING BOTTLES MAKING IT NOT ACCESSIBLE FOR HAND WASHING PROCEDURE. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

      Code MN Rule 4626.1110AB

    • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • 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.

      NO DATE MARKING SYSTEM OBSERVED. PIC STATED THAT SOME FOOD ITEMS SUCH AS RICE OR CHICKEN MAY LAST 2-3 DAYS. MOVING FORWARDS MARK TCS FOODS AND USE THEM WITHIN 7 DAYS FROM THE DAY OF PREPARATION.

      Code MN Rule 4626.0400A

    • Not serious Priority 3

      Clean non-food contact surfaces of equipment. Keep them clean.

      BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN BOTTOM SHELF OF THIS UNIT.

      Code MN Rule 4626.0840C

    • Serious Priority 1

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

      OBSERVED TCS FOOD ABOVE 41F DURING COLD HOLDING INSIDE GLASS DISPLAY COOLER. FOR EXAMPLE: SAMBUSA AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OF THIS UNIT OR TO MOVE FOOD TO ANOTHER LOCATION FOR NOW.

      Code MN Rule 4626.0395A2

    • Not serious Priority 3

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

      GLASS DISPLAY COOLER IS NOT KEEPING TCS FOODS AT 41F OR BELOW. FOR EXAMPLE: SAMBUSA AT 50F. REPAIR OR REPLACE THIS COOLER TO BE ABLE TO KEEP FOODS AT

      Code MN Rule 4626.0735AB

  8. Jun 6, 2023 Routine Score 74
    • Serious Priority 1

      Keep a log to record employee illness symptoms. Have it available upon request.

      NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. YOU MUST KEEP A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL AND ONE IS INSIDE THE WELCOME PACKET.

      Code MN Rule 4626.0040C

    • Not serious Priority 2

      The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

      THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

      Code MN Rule 4626.0030BCQ

    • 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

      PAPER TOWELS WERE MISSING AT ALL HANDWASHING SINKS IN THE KITCHEN. KEEP SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

      Code MN Rule 4626.1445

    • 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 SHELLS FOR “TO-GO” FOOD AND STYROFOAM CUPS. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

      Code MCO 204.30A

    • Not serious Priority 2 Corrected on site

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

      OBSERVED HANDWASHING SINK ACCESS TO BE BLOCKED BY A BLUE COOLER ON WHEELS AND TWO LARGE FOOD CONTAINERS. A SECOND HAND SINK WAS STORING BOTTLES AND YELLOW TOWELS MAKING IT NOT ACCESSIBLE FOR HAND WASHING PROCEDURE. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

      Code MN Rule 4626.1110AB

    • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • Not serious Priority 3

      Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

      OBSERVED FOLDED CARDBOARD BOX TO LEVEL THE RIGHT LEG OF A PREP TABLE BY THE STOVE. REMOVE ANY CARBOARD BOXES.

      Code MN Rule 4626.0495

    • 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.

      NO DATE MARKING SYSTEM OBSERVED. PIC STATED THAT SOME FOOD ITEMS SUCH AS RICE OR CHICKEN MAY LAST 2-3 DAYS. MOVING FORWARDS MARK TCS FOODS AND USE THEM WITHIN 7 DAYS FROM THE DAY OF PREPARATION.

      Code MN Rule 4626.0400A

    • Not serious Priority 3

      Clean non-food contact surfaces of equipment. Keep them clean.

      BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN BOTTOM SHELF OF THIS UNIT.

      Code MN Rule 4626.0840C

    • Not serious Priority 3

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

      MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

      Code MN Rule 4626.1540

    • Not serious Priority 2

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

      OBSERVED CONTAINER WITH RICE MADE YESTERDAY. CONTAINER WAS TIGHTLY COVERED. FOOD WAS REGISTERING 45F. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. PIC DECIDED TO DISCARD FOOD.

      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 CONTAINER WITH RICE REGISTERING 45F. RICE WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL AND INSIDE THE WELCOME PACKET.

      Code MN Rule 4626.0385A

    • Serious Priority 1

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

      OBSERVED TCS FOOD ABOVE 41F DURING COLD HOLDING INSIDE GLASS DISPLAY COOLER. FOR EXAMPLE: SAMBUSA AND MILK AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OF THIS UNIT OR TO MOVE FOOD TO ANOTHER LOCATION FOR NOW.

      Code MN Rule 4626.0395A2

    • Serious Priority 1

      The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

      PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

      Code MN Rule 4626.0040D

Source: Minneapolis Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.