Nasri Deli & Coffee Ltd

Year by year

Inspections

1. Aug 17, 2026 Routine Score 82
   • Not serious Priority 3

     "(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food estab

     Observed large amount of rat feces throughout the facility, under hand washing sink, by water heater, along window side of the facility, and under coolers and shelving. Observed live (6-8) cockroaches on walls and under wall coverings, in multiple life stages throughout the facility. Observed cockroach frass (droppings) under FRP wall covering in kitchen. Harborage conditions exist throughout the facility with food debris and grease build up at cook line. Wall coverings are not sealed, and multiple holes exist through facility. These conditions support an emergency closure of a food establishment under subpart (j) and (i) of this ordinance. Ensure facility is cleaned, contaminated food, food packages, and single-use items are discarded. Ensure outer openings are protected from pests, and walls are smooth, easily cleanable and sealed. Ensure harborage conditions are eliminated and a Certified Pest Control Personnel is working with the facility to prevent ongoing pest issues. Facility is ordered to close, closed order was posted on the door, and facility cannot reopen until a reinspection is completed by the regulating authority. Reinspection must be requested in writing when facilit

     Code MCO 188.580

   • 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 excessive rat droppings throughout kitchen, under shelving, under coolers, under hand washing sink, and next to the hot-water heater. Including but not limited to: dining room, front counter, cooking area, dish area, and in backroom. Observed several (6-8) live cockroaches throughout food prep area and front dining area. Ensure pests are controlled.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.

     Observed raid bug spray, and powdered ant killer throughout the facility. Ensure only licensed pest control operators are applying pesticides, and pesticides are allowed in a food facility.

     Code MN Rule 4626.1645

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed walls and wall coverings were not sealed. Observed hole in wall next to hot-water heater, and large opening to the water line in dish area. Observed holes in wall next to plumbing. Observed walls damaged and not sealed. Ensure the physical facilities are kept in good repair.

     Code MN Rule 4626.1515

   • 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 rat droppings and cockroaches in facility. Ensure the services of a licensed pest control operator are obtained, facility is treated, and reports are kept on site.

     Code MCO 188.590

   • Serious Priority 1 Corrected on site

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

     Observed cold-holding time/temperature controlled for safety (TCS) foods above 41F like cut lettuce at 71F, and cooked goat meat at 41F in a cold-holding unit with air temperature of 71F. Foods were discarded at time of inspection. Ensure TCS foods are at 41F and below to prevent pathogen growth that can lead to foodborne illness.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed prep cooler was holding foods above 41F. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed food utensils inside hand washing sinks. PIC moved items. Observed food employee fill pitcher with water at hand washing sink. PIC discussed with employee. Ensure hand washing sinks are used exclusively for hand washing purposes to ensure contamination does not occur.

     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.

     Observed hand washing sinks were missing signs reminding employees to wash hands. Ensure signs are posted.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     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 raw chicken thawing in the prep sink without water running on it. Chicken was still frozen. Ensure thawing is done so the food doesn't go over 41F by placing it in the cooler, or placing it under cold-running water or other approved method. At time of inspection PIC moved the chicken to the cooler.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test kit for sanitizer used in facility. Ensure there is a test kit for each type of sanitizer.

     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 styrafoam to-go containers for food. Ensure all food containers are recyclable (#1, #2, or #5 non-black plastic), reusable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Observed violations pertaining to cleaning and sanitizing, presence of pests, equipment in disrepair, toxic chemicals, cold-holding temperatures. Ensure the person in charge is trained and able to demonstrate their knowledge about food safety and maintaining safe food practices.

     Code MN Rule 4626.0030JKLMO

   • 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 one with the Minnesota certified food protection manager certificate (CFPM). Ensure one person, with the ability to oversee food workers, obtains CFPM certificate and it is posted in the restaurant.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed no illness log available at time of inspection. Ensure a illness log is kept on site and employee illness symptoms are recorded as required.

     Code MN Rule 4626.0040C

2. Nov 24, 2025 Follow-Up Score 98
   • Not serious Priority 2

     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 ready-to-eat (RTE), time/temperature controlled for safety (TCS) foods, like goat meat, cooked the day before without the proper date mark. Ensure all RTE,TCS foods are date marked. PIC dated at time of inspection.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed prep cooler was in disrepair, no Time/Temperature controlled for safety foods were being held inside at time of inspection

     Code MN Rule 4626.0735AB

   • 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 one who is involved with the day to day food safety operation has the Minnesota Department of Health Food Protection Manager Certificate. Ensure at least one person who can direct employees about food safety has the certificate

     Code MN Rule 4626.0033A

   • 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. Ensure all to-go containers are either recyclable, compostable, or re-usable.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed hand washing sign missing at hand washing sink.

     Code MN Rule 4626.1457

3. Aug 14, 2025 Routine Score 78
   • Not serious Priority 2

     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 ready-to-eat (RTE), time/temperature controlled for safety (TCS) foods, cooked the day before without the proper date mark. Ensure all RTE,TCS foods are date marked. PIC dated at time of inspection.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed wet-wiping cloths on counter. Ensure wet wiping cloths are held in a chemical sanitizer to prevent bacterial growth on the surface of the cloth.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed prep cooler was in disrepair, no Time/Temperature controlled for safety foods were being held inside at time of inspection.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Code MN Rule 4626.0705B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed chicken cooling in cooler at 110F three hours after cooking. PIC discarded, discussed proper cooling time/temperatures. Ensure foods cooling are cooled within the proper time/temperatures to prevent pathogen growth.

     Code MN Rule 4626.0385A

   • 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 one who is involved with the day to day food safety operation has the Minnesota Department of Health Food Protection Manager Certificate. Ensure at least one person who can direct employees about food safety has the certificate.

     Code MN Rule 4626.0033A

   • 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. Ensure all to-go containers are either recyclable, compostable, or re-usable.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed hand washing sink missing hand washing sign. Ensure one is posted. Emailed owner one with report.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed prep sink with dirty dishes and PIC was cutting raw chicken at prep sink. Ensure food is not coming into contact with dirty surfaces and prep sink is washed, rinsed and sanitized before and after use. PIC moved dishes and sanitized surfaces.

     Code MN Rule 4626.0270A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed containers of cooked chicken and cooked spaghetti noodles were thickly stacked and covered in reach-in cooler. Discussed proper cooling methods with PIC. PIC moved the food to thin sheet pans and left uncovered.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed carton of bananas stored on ground at front counter. Ensure all food is stored in a clean, dry place, at least six inches above the ground.

     Code MN Rule 4626.0300A

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed chlorine sanitizer in three compartment sink was at 10PPM when tested. PIC corrected at time of inspection and retested to 100PPM. Ensure sanitizer is at the proper concentration to prevent pathogen growth.

     Code MN Rule 4626.0805C1

   • Serious Priority 1 Corrected on site

     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 goat cooked an hour prior to inspection was hot-holding at 112F. PIC reheated the goat to over 165F at time of inspection. Ensure all hot-holding foods are cooked to the proper temperature and then hot-held at 135 or above to prevent pathogen growth.

     Code MN Rule 4626.0395A1

4. Aug 8, 2024 Routine Score 92
   • Not serious Priority 2

     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 no effective method of date marking for time/temperature controlled for safety foods (TCS). Discussed with PIC and food workers. Ensure TCS foods are date marked the day they are made and discarded after seven days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed wet wiping cloths on cutting surfaces and throughout facility. Ensure wiping cloths are kept in sanitizer when being used to wipe counters, utensils and equipment.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed prep table was in disrepair. Ensure equipment is maintained in good working order.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed no food thermometer available to measure the temperature of foods.

     Code MN Rule 4626.0705B

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed container of cooked farro at 47F cooked and cooled the day before. Ensure foods are being effectively cooled from 135-70F in two hours, then 70-41F in 4 hours. PIC discarded the farro at time of inspection. Discussed cooling methods and times/temperatures for proper cooling.

     Code MN Rule 4626.0385A

5. Aug 4, 2023 Routine Score 94
   • 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 unmarked sauce and pasta inside the cooler. Discussed date marking with the operator.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

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

     Observed chicken stored uncovered inside the cooler located in the back. Discussed cross-contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     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 at room temperature. Discussed proper thawing with the operator.

     Code MN Rule 4626.0380ABC

   • 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 the floor under equipment. Discussed pests control with operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed wet cloth on counters and on top of prep cooler.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed food spills and debris on the external surfaces of cooking and storing equipment.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop inside mop bucket

     Code MN Rule 4626.1540

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Registered chlorine concentration at 0ppm inside three compartment sink. Discussed cleaning and sanitation with the operator, corrected on site to 100ppm

     Code MN Rule 4626.0805C1