Marias Cafe

Year by year

Inspections

1. Jul 17, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Observed raw beef stored above fully cooked ham in walk-in cooler. Ensure raw animal foods are stored properly and separated from ready to eat foods to prevent contamination. At time of inspection food employee moved the foods and showed the proper storage order.

     Code MN Rule 4626.0235A(1)

2. Jul 11, 2025 Routine Score 94
   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed several containers of time/temperature controlled for safety (TCS), ready-to-eat food (Salsa dated 7/3-7/11) in walk-in cooler date marked for over seven days. Ensure when preparing TCS, ready-to-eat foods day one is the day the food is prepared and it is used or discarded by day seven. (For example if the food is prepared on 7/3 the use by/discard date would be 7/9. PIC discarded salsa at time of inspection.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed hand-mixer used for hot-chocolate, being stored in container of water at room temperature. Ensure in-use utensils are properly stored in one of the following ways: On a clean, sanitized surface, in water maintained at 135F, in running water of sufficient velocity, or in the food with the handle not touching food.

     Code MN Rule 4626.0275F

   • Not serious Priority 2

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

     Observed no thin-tipped food thermometer capable of measuring thin foods offered on the menu. Ensure a thin-tipped thermometer is available.

     Code MN Rule 4626.0705B

3. Jul 26, 2024 Follow-Up Score 100

   Result: Complete.

4. Jul 12, 2024 Routine Score 90
   • 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 was not getting dish surfaces temperature to 160F as measured with a heat-indicating strip. Ensure the food contact surfaces of utensils and dishes reach 160F. At time of inspection PIC set up the three compartment sink to wash, rinse, sanitize. Quat sanitizer tested at 300ppm.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

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

     Observed food employee fill pitcher at front handwashing sink. Ensure hand washing sinks are used only for hand washing purposes. Discussed with food employee and the person in charge.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

     Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.

     Observed food employee storing in-use utensils in container of sanitizer then using utensil to stir food. Ensure chemicals that are toxic are not being added directly to food. Discussed with PIC proper way to store utensils. Food was discarded.

     Code MN Rule 4626.1610AB

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed utensils in plain water at 75F. Observed utensils stored in sanitizer water. Ensure in-use utensils are stored on a clean, sanitized surface, or in clean hot-water at 135F; or in running water. At time of inspection utensils were removed from water and sanitizer, and new clean utensils were used. Ensure

     Code MN Rule 4626.0275F

5. Jul 17, 2023 Routine Score 98
   • Not serious Priority 3

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

     Observed the ice machine door held with duct tape. Repair

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     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 standing water. Discussed proper thawing methods with operator.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloths on counters and prep tables located in the kitchen and dish washing area.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed dried out food debris on can opener blade. Discussed cleaning and sanitation of food contact surfaces.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed two cold holding units without thermometer.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed two cold holding units without thermometer.

     Code MN Rule 4626.0620B