Scott Ja-mamas

Year by year

Inspections

1. Aug 21, 2025 Routine Score 96
   • 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 fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. 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

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed domestic refrigerator on site for storage of TCS foods. Mechanical refrigeration units used to store food must meet the ANSI certification. Discontinue storing food in this refrigerator.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

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

     1. Observed potato salad and coleslaw cooling with the lid on. Food must be uncovered when in cooling mode. Keep uncovered until temperature reaches 41 degrees. 2. Observed potato salad cooling in domestic refrigerator. Cool in 1 door NSF refrigerator.

     Code MN Rule 4626.0390B

   • 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 on site. These are not recyclable. Obtain recyclable or compostable to go containers.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

     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.

     Observed cooked pork not date marked. Operator date marked. Corrected on site.

     Code MN Rule 4626.0400A

2. Aug 2, 2024 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. 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 the physical facilities in good repair.

     1. Observed holes in wall above and around mop sink 2. Observed holes in floor in mop sink area. 3. Observed holes in floor/tiles under rack wire shelf Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Expired license posted. Post current license.

     Code MCO 188.390

   • Not serious Priority 3

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

     Missing sign at hand sink to remind employees to wash hands. Provide.

     Code MN Rule 4626.1457

   • 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 mouse droppings on floor in prep sink room, around floor under radiator, and on floors underneath shelving. Clean all areas. Obtain a pest control operator.

     Code MCO 188.590

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor in prep sink room, around floor under radiator, and on floors underneath shelving. Clean all areas. Obtain a pest control operator.

     Code MN Rule 4626.1565ABD

   • 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.

     Observed gap on bottom and side of back exit door. Install proper sweeps.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure chlorine concentration. Obtain.

     Code MN Rule 4626.0715

   • 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 on site. Discontinue use and obtain recyclable or compostable materials.

     Code MCO 204.30A

   • Not serious Priority 3

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

     1. Clean floors throughout, especially in areas containing mouse droppings. 2. Clean walls in prep sink area

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     Measured potato salad at 44 degrees inside domestic refrigerator. Discontinue using this refrigerator for food storage as domestic refrigerators are not approved. Store TCS food at or below 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed domestic refrigerator on site for use of TCS food items. Mechanical refrigeration units must meet the ANSI certification.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed heavily greased hood baffles. Clean and maintain.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and type of violations, active managerial control is lacking. 1. Ensure reheat temperatures are 165 degrees and hot held at 135 degrees or more. 2. Ensure establishment is pest free 3. Ensure physical facilities are kept clean The person in charge must adequately demonstrate and practice proper food safety practices

     Code MN Rule 4626.0035DGHIKM

3. Aug 2, 2023 Routine Score 96
   • 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.

     There is still no Certified Food Protection Manager. Take the class, pass the test, and submit the class certificate to Minnesota Department of Health to become state certified. Find approved classes, application forms and process information at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     A strip of floor between the dish room and the back mop sink room is still in disrepair - with the wood subfloor below exposed and degrading. Have this section of floor repaired.

     Code MN Rule 4626.1515

   • 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 house-made BBQ sauces in hot well, but at temperatures below 135F. Discarded. Always keep house-made sauces and other TCS items under proper temperature control.

     Code MN Rule 4626.0395A1