Jakeenos Pizza & Pasta

Year by year

Inspections

1. Sep 9, 2025 Routine Score 96
   • Not serious Priority 3

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

     Observed handwashing signage missing from handwashing sink near kitchen entrance. Signage has been provided with the report. Print and post as instructed.

     Code MN Rule 4626.1457

   • 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.

     Observed no Certified Food Protection Manager certificate on-site. The Person In Charge provided a name that is not listed as a certificate holder. At least one full time staff member must hold a MN-issued certificate. https://www.health.state.mn.us/communities/environment/food/cfpm

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed raw chicken in prep sink holding at 54F. Per conversation with the PIC, the chicken was waiting to be prepped for marination. PIC was asked to start chicken preparation immediately. All TCS food must be kept at 41F or colder.

     Code MN Rule 4626.0395A2

2. Aug 19, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed handwashing signs missing from handwashing sinks. The poster has been provided with the report, print and post as requested.

     Code MN Rule 4626.1457

   • 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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time employee holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • 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 tomato sauce holding at 127F. Person In Charge was asked to increase the temperature of hot holding well.

     Code MN Rule 4626.0395A1

3. Aug 18, 2023 Routine Score 94
   • Not serious Priority 3

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

     There were no hand wash signs at kitchen hand sinks. Post a hand wash sign at each hand sink.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed pork at 47*Fand sauce at 48*F in right side of large Coldwell unit. Lower thermostat on Coldwell and maintain TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Remove all medicines that are not necessary for the health of the employees from the premises.

     Observed a bottle of Ibopropen on shelf directly above Coldwell unit by handsink. Ibopropen relocated to a non-food area.

     Code MN Rule 4626.1660A

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed a plastic container being stored inside ice machine. Discontinue this practice.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed tongs hanging over pizza oven door handle. Discontinue this practice. Store tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     At cookline observed plastic utensils being stored with food contact portion of utensil exposed to food handler. Invert utensils so that handles are exposed.

     Code MN Rule 4626.0965B

   • 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 was no up to date state certified food safety manager for the restaurant. Obtain a CFPM certificate. Note: A ServSafe Certificate was available.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The store license posted expired 4//1/23. Post a copy of store's up to date license.

     Code MCO 188.390