7 Spices

Year by year

Inspections

1. Aug 10, 2026 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.

     See original report for details. Inspector sent link to operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Non-food contact surfaces of mixer dirty. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed items in reach in cooler uncovered in storage mode.

     Code MN Rule 4626.0235A(4)

2. Jul 27, 2026 Routine Score 86
   • 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.

     Inspector unable to confirm that there is a CFPM in charge of operations. Ensure at least one full time employee has obtained the CFPM credential from the State.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed floors, walls, and ceiling in need of deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non food contact surfaces (tops of bulk ingredient bins, shelving, railing, etc.) dirty. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed an excessive amount of clutter throughout the kitchen. Discussed with operator. De-clutter kitchen and remove items not needed to provide yourself with more space to function safely and efficiently.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Observed uncovered cooked foods in reach in cooler. Cover foods when in storage mode.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

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

     Observed several foods holding above 41 degrees F (raw chicken at 48, sauce at 45, soup at 45) Discussed with operator. Turn cooling units down, do not use the display cooler to cool down hot foods. Monitor temperatures.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed soup in reach in cooler in deep container ( Discussed with operator. Fill containers no deeper than 2 inches when cooling TCS foods.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed personal items throughout prep area of kitchen. Keep these items in a separate area.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed scented bleach in dish washing area. Discussed with operator. Only use sanitizers that are made for food contact surfaces.

     Code MN Rule 4626.1620

   • Serious Priority 1

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

     Observed plastic grocery bag used to cover top of soup pot in hot hold well. Discussed with operator. These bags are not designed for this use and are not considered sanitary.

     Code MN Rule 4626.0500B

3. Jul 31, 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.

     Operator has passed an accredited food safety course but has not gotten the CFPM certificate from the State. Inspector is sending link to CFPM application with report.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed walls and ceiling tiles in need of a deep clean and more frequent cleaning. Some ceiling tiles may need to be replaced. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • 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 back door propped open during business hours. Discussed with operator. Keep outside openings closed and tight fitting to prevent pests from entering the building.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed meat slicer in storage mode with food debris still present on non-food contact surfaces Ensure equipment is cleaned and sanitized properly after each use.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed tongs hanging from oven door handle. Discussed with operator. Store in-use utensils on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with grease. Discussed with operator. Clean hood baffles more often.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed lots of clutter in kitchen (kitchen equipment that no longer works or is not used, non-kitchen equipment, etc.) Removed all unnecessary items to reduce clutter.

     Code MN Rule 4626.1580AB

   • 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 2 items hot holding below 135 degrees F (Chicken wing in hot box and beef stew on stove top) Discussed with operator. These foods must be discarded after 2 hours (end of service) If you want to keep foods hot for more than 4 hours, or cool them down later for service on another day, they must be hot held at 135 degrees F or above at all times.

     Code MN Rule 4626.0395A1

4. Aug 2, 2024 Routine 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.

     Discussed with operator- she states she completed the required testing and submitted to the State. Inspector checked state website- found a Sadiya Hassan registered, but not a Saadia Hassan. Inspector is sending CFPM application with report. Operator to follow up with MDH to resolve.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed walls and ceiling tiles in need of more frequent cleaning. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed grease trap backed up, a leak at the 3 compartment sink, and tape used to fix a faucet head at 3 compartment sink. Per operator, a plumber has been called to address these issues.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed caulking at 3 compartment sink to have come away from the wall. Reseal sink to the wall.

     Code MN Rule 4626.0725A

   • 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 back door propped open during business hours. Discussed with operator. Keep outside openings closed and tight fitting to prevent pests from entering the building.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

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

     Observed utensils sitting in bottom of handwash sink at beginning of inspection. Discussed with operator. Ensure handwash sink is accessible at all times and used only for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non-food contact surfaces of grinder and mixer put away soiled with food debris. Ensure this equipment is put away clean.

     Code MN Rule 4626.0855

5. Aug 4, 2023 Routine 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.

     The operator provided a certificate of a food safety class but did not provide MN food protection manager certification. Discussed certification process with operator

     Code MN Rule 4626.0033A

   • 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 inside a small storage room close to the back door. Discussed pest control with the operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed debris and trash in a small storage room close to the back door. Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     Observed tongs and scoops stored on stove and grill counter and hanging from drawer handle.

     Code MN Rule 4626.0275D