Zakia Deli

Year by year

Inspections

1. Jul 9, 2026 Routine Score 92
   • 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.)

     Hot TCS food such as chicken found hot held below 135 F in the warmer cabinet. Note: PIC reheated to 165 F for correction.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The door-closing arm of the rear exterior exit door was unscrewed and not work properly. Note: PIC replaced and secured it for correction

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed gap at 3-compartment sink and adjacent wall juncture. Note: Caulk and seal the sink to the adjacent wall to eliminate gap

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Wet mop found siting in the mop bucket. Note: Hang up to air dry

     Code MN Rule 4626.1540

   • 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

     The quat sanitizer concentration in 3-concentration found low in 3-compartment. Note: PIC adjusted it to 200 PPM

     Code MN Rule 4626.0805C3

2. Jul 7, 2025 Routine Score 96
   • 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.)

     Hot TCS foods in the warmer not hot held at 135 F and above. Note: Reheated to 165 F and above.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 cup's lids(black) and polyethylene (PE) lined or coated hot beverage cups found in use in the facility. Note: Replace them. For details, see the Green-To Go flyer sent with the report.

     Code MCO 204.30B

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The door-closing arm of the rear exterior exit door broken and need repair.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed gap at 3-compartment sink and adjacent wall juncture. Regular tape also found in use to seal the sink to the wall. Note: Remove the tape and caulk and seal the sink to the adjacent wall to eliminate gap

     Code MN Rule 4626.1515

3. Jul 2, 2024 Routine Score 96
   • 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.)

     Steamed Rice found at 119 F on the steam table. The steam table was working properly. Note: Reheated to 165 F for correction.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant- #6beverage cup's lids(black) found in use in the facility. Note: Replace them. For details, see the Green-To Go flyer sent with the report.

     Code MCO 204.30B

4. Jul 11, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed baked goods for self-service missing potential allergens.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

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

     Observed dish machine not able to reach required wash temperature. The dish machine was not in use at the time of reinspection.

     Code MN Rule 4626.0735AB

5. Jun 27, 2023 Routine Score 88
   • Not serious Priority 2

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

     Observed no min/max temperature test plate/strips to measure the temperature of the water dish machine on-site. Obtain and utilize.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed hummus and a bean salad in reach-in cooler cooling in large containers. Person In Charge was asked to place TCS food in shallow pans in walk-in cooler.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed hummus and bean salad in reach-in cooler cooling in tightly covered containers. Person In Charge was asked to place TCS food in shallow uncovered containers.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed missing quat test kit. Obtain and utilize test kit.

     Code MN Rule 4626.0715

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed dish machine surface temperature lower than the required temperature. Have dish machine serviced.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Observed baked goods for self-service missing potential allergens and

     Code MN Rule 4626.0435D(3)

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed baked goods for self-service missing potential allergens and complete ingredient list on labels.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

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

     Observed dish machine not able to reach wash temperature. Ensure that all equipment is in working condition.

     Code MN Rule 4626.0735AB