Olive Kitchen

Year by year

Inspections

1. Aug 6, 2026 Routine Score 92
   • 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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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

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

     INSULATION ON BOTH DOORS OF REACH IN FREEZER IS EXPOSED. REPAIR /REPLACE DOORS SO INSULATION IS NOT EXPOSED.

     Code MN Rule 4626.0735AB

   • 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 “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     OBSERVED MEAT STORED INSIDE CARBOARD BOXES. DO NOT USE CARDBOARD BOXES AS FOOD CONTACT SURFACE. DISCONTINUE THIS PRACTICE AND STORE FOOD INSIDE “FOOD GRADE CONTAINERS” OR “FOOD GRADE BAGS” ONLY.

     Code MN Rule 4626.0500B

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     2026 LICENSE WAS NOT POSTED. POST LICENSE ON A VISIBLE PLACE.

     Code MCO 188.390

   • Not serious Priority 3

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

     METAL DIVIDER OF REACH IN FREEZER AND DOORS WERE DIRTY WITH OLD FOOD DEBRIS. CLEAN REACH IN FREEZER.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

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

     PLASTIC LID AND PLASTIC BAGS WERE STORED INSIDE THE HAND SINK AT THE MEAT ROOM (BACK). 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

2. Jul 29, 2025 Follow-Up Score 92
   • 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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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

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

     TWO DOOR REACH IN COOLER SEEMS UNABLE TO KEEP FOOD AT REPAIR OR REPLACE THIS COOLER. ------------------------------------------------------------------------------------------------ INSULATION ON RIGHT DOOR OF REACH IN FREEZER IS EXPOSED. REPAIR THIS DOOR SO INSULATION IS NOT EXPOSED.

     Code MN Rule 4626.0735AB

   • 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 “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE 2-DOOR REACH IN COOLER. FOR EXAMPLE: CARROTS AT 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( REPAIR OR REPLACE THIS COOLER. IF FOUND AGAIN, THIS VIOLATION WILL GENERATE A CITATION. CITATIONS START AT $200.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     OBSERVED WOODEN PREP TABLE (MEAT ROOM). WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE. REPLACE WOODEN TABLE FOR STAINLESS STEEL (NSF OR SIMILAR COMMERCIAL GRADE).

     Code MN Rule 4626.0490

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     OBSERVED MEAT STORED INSIDE BLACK GARBAGE BAGS AND INSIDE CARBOARD BOXES. DO NOT USE “GARBAGE BAGS” TO STORE FOOD OR CARDBOARD BOXES. DISCONTINUE THIS PRACTICE AND STORE FOOD INSIDE “FOOD GRADE CONTAINERS” OR “FOOD GRADE BAGS” ONLY.

     Code MN Rule 4626.0500B

3. Jul 16, 2025 Routine Score 90
   • 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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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

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

     TWO DOOR REACH IN COOLER SEEMS UNABLE TO KEEP FOOD AT REPAIR OR REPLACE THIS COOLER. ------------------------------------------------------------------------------------------------ INSULATION ON RIGHT DOOR OF REACH IN FREEZER IS EXPOSED. REPAIR THIS DOOR SO INSULATION IS NOT EXPOSED.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • 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 “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     OBSERVED BOXES OF BANANAS STORED DIRECTLY ONTO THE FLOOR (FRONT AREA). DO NO STORE FOOD ON THE FLOOR. STORE FOOD 6 INCHES ABOVE THE FLOOR ON A SHELF SYSTEM.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     HAND WASHING SINK WAS DETACHED FROM THE WALL. RE-ATTACHED SINK TO THE WALL AND SEAL ANY SPACE BETWEEN THE WALL AND SINK.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE 2-DOOR REACH IN COOLER. FOR EXAMPLE: HALF & HALF AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( REPAIR OR REPLACE THIS COOLER. SAME VIOLATION WAS NOTED LAST YEAR. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HAND WASHING SIGN WAS MISSING AT HAND WASHING SINK LOCATED INSIDE WAREWASHING ROOM. PROVIDE A SIGN FOR EACH HAND SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     OBSERVED LARGE WOODEN LADLE AND WOODEN PREP TABLE (MEAT ROOM). WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THESE SETTINGS. DISCARD WOODEN LADLE AND REPLACE WOODEN TABLE FOR STAINLESS STEEL (NSF OR SIMILAR COMMERCIAL GRADE).

     Code MN Rule 4626.0490

   • Not serious Priority 3 Corrected on site

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE DRINK (SMOOTHIE) BY HOT HOLDING UNIT. A CUP WITH A LID AND A STRAW ARE ALLOWED TO USE FOR EMPLOYEES. EMPLOYEE BEVERAGES MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM PREP AREAS, WAREWASHING AREAS OR READY TO EAT FOODS, ETC. PIC MOVED DRINK TO AN APPROVED LOCATION.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     OPERATOR WAS RINSING MEAT SLICER AFTER SAINTING STEP. INSTRUCTED PIC TO WASH, RINSE, SANITIZE AND AIR-DRY UTENSILS WITH NO ADDITIONAL RINSE AFTER SANITIZER STEP. THIS WAS DISCUSSED ON SITE.

     Code MN Rule 4626.0977

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     OBSERVED FRESHLY CUT MEAT STORED INSIDE BLACK GARBAGE BAGS. DO NOT USE “GARBAGE BAGS” TO STORE FOOD. DISCONTINUE THIS PRACTICE AND STORE FOOD INSIDE “FOOD GRADE CONTAINERS” OR “FOOD GRADE BAGS” ONLY.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

     Code MN Rule 4626.0850

4. Jul 30, 2024 Follow-Up Score 98
   • 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 IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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

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

     INSULATION ON RIGHT DOOR OF REACH IN FREEZER IS EXPOSED. REPAIR THIS DOOR SO INSULATION IS NOT EXPOSED. -------------------------------------------------------------------------------------------------- TWO DOOR REACH IN COOLER (2) IS COLLECTING WATER ON BOTTOM SHELF. A HOTEL PAN IS COLLECTING WATER FROM FAN. REPAIR THIS COOLER.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     WATER TEMPERATURE AT HANDWASHING SINK IN THE FRONT OF THE BUSINESS WAS REGISTERING 80F. MAKE SURE YOU HAVE A COMBINATION FAUCET WITH HOT AND COLD WATER TO BE ABLE TO ACHIEVE 110-130F FOR PROPER HANDWASHING PROCEDURE.

     Code MCO 188.380

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • 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 AND BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     THE 3-COMP SINK WAS LEAKING WATER AT THE FAUCET. FIX WATER LEAK.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     OBSERVED BOXES OF BANANAS STORED DIRECTLY ONTO THE FLOOR. DO NO STORE FOOD ON THE FLOOR. STORE FOOD 6 INCHES ABOVE THE FLOOR ON A SHELF SYSTEM.

     Code MN Rule 4626.0300A

5. Jul 16, 2024 Routine Score 80
   • 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 IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML NOTE: SEE ADDITIONAL COMMENTS FROM LAST YEAR REPORT ON YOUR EMAIL.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     TWO DOOR REACH IN COOLER SEEMS UNABLE TO KEEP FOOD AT REPAIR OR REPLACE THIS COOLER. ------------------------------------------------------------------------------------------------ INSULATION ON RIGHT DOOR OF REACH IN FREEZER IS EXPOSED. REPAIR THIS DOOR SO INSULATION IS NOT EXPOSED. -------------------------------------------------------------------------------------------------- TWO DOOR REACH IN COOLER (2) IS COLLECTING WATER ON BOTTOM SHELF. A HOTEL PAN IS COLLECTING WATER FROM FAN. REPAIR THIS COOLER.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     WATER TEMPERATURE AT HANDWASHING SINK IN THE FRONT OF THE BUSINESS WAS REGISTERING 72F. MAKE SURE YOU HAVE A COMBINATION FAUCET WITH HOT AND COLD WATER TO BE ABLE TO ACHIEVE 110-130F FOR PROPER HANDWASHING PROCEDURE.

     Code MCO 188.380

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     LICENSE POSTED. Each licensee shall keep his license prominently posted or readily available for inspection upon the premises. (99-Or-119, § 1, 10-29-99). 2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.

     Code MCO 188.390

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     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 HAVING 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

   • 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

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     HAND WASHING SINK WAS DETACHED FROM THE WALL. RE-ATTACHED SINK TO THE WALL AND SEAL ANY SPACE BETWEEN THE WALL AND SINK.

     Code MN Rule 4626.0725A

   • 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 AND BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE TWO DOOR REACH IN COOLER. FOR EXAMPLE: RANCH SAUCE AT 53F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( REPAIR OR REPLACE THIS COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     THE 3-COMP SINK WAS LEAKING WATER AT THE FAUCET. FIX WATER LEAK.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     OBSERVED A TOWER OF BUCKETS STORED IN FRONT OF HAND SINK AND A BLUE DISH RACK STORED INSIDE THIS HAND SINK (LOCATED INSIDE WAREWASHING ROOM). DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. SINK ACCESS WAS CLEARED DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HAND WASHING SIGN WAS MISSING AT HAND WASHING SINK LOCATED INSIDE WAREWASHING ROOM. PROVIDE A SIGN FOR EACH HAND SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED SPRAY BOTTLE WITH RED LIQUID (DEGREASER) MISSING IT LABEL. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     OBSERVED BOXES OF BANANAS STORED DIRECTLY ONTO THE FLOOR. DO NO STORE FOOD ON THE FLOOR. STORE FOOD 6 INCHES ABOVE THE FLOOR ON A SHELF SYSTEM.

     Code MN Rule 4626.0300A

6. Aug 1, 2023 Follow-Up Score 100
   • 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.

     Osman Ahmed passed class 12/4/22 with Farhiya and states application was submitted by Farhiya. I do not see his name on the MDH CFPM lookup. Contact Farhiya. Application must be submitted again if it was missed. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood vents with excess dust and grease. Clean and maintain.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     The 2 door true refrigerator is not operating properly so the PIC has discontinued using it and will replace.

     Code MN Rule 4626.0735AB

7. Jul 18, 2023 Routine Score 88
   • 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 to go containers. These are not approved. Obtain recyclable or compostable containers per ordinance listed above.

     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 CFPM. A full time employee must pass a food safety class and register with the state. CONTACT FARHIYA FARAH AT 612-702-5051 OR Farhiya.farah@gmail.com TO REGISTER FOR SOMALI CERTIFIED FOOD MANAGER CLASS. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     1. Measured food(butter-60, green sauce-60) above 41 degrees inside 2 door true. Instructed to move butter to working cooler. Discard sauce. 2. Observed sauces(ranch-72) on counter. These need to be kept in the refrigerator. Discard all. Discontinue storing TCS food inside refrigerator until repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled spray bottle containing fabuloso. Label with common name.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood with excess grease/dust. Clean at a frequency to avoid excess accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     2 door true refrigerator is not maintaining temperature at or below 41 degrees. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed wall near hand sink and hood in need of cleaning. Ensure all walls are clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed wet towel on counter. Keep towels inside sanitizer solution when not in use.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     No illness log on site. Provided log and explained use. Ensure all employees report illness and record on log.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. License was sent with report. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Missing trash can near hand sink in kitchen. Provide.

     Code MN Rule 4626.1390

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap at front hand sink near register. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     1. Observed every box of meat uncovered in freezer. The bottom of each box is touching exposed meat. Keep covered with plastic from box. 2. Observed uncovered turmeric. Covered- corrected on site.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed shelving above microwave in need of cleaning. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed milk crates used to store sugar, rice, and tomato sauce. Remove milk crates and store food on a shelf at least 6 inches off of the floor. Discontinue using milk crates as they can harbor food, pests, and cannot be easily cleaned.

     Code MN Rule 4626.0300A