Gobeey Cafe #198

Year by year

Inspections

1. Mar 28, 2025 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.

     At least one employee needs to take a food safety class and submit the certificate to the MDH with an application to become a CFM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information on classes and the process.

     Code MN Rule 4626.0033A

   • 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

     The handwashing faucet is still missing a screw that would allow the hot water to be turned on. Contact the landlord to have this fixed immediately.

     Code MCO 188.380

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water AND cold water faucets at the hantd sink are not working. The hot water does not turn on and the cold water needs a tool to turn the faucet. These need to be fixed immediately.

     Code MN Rule 4626.1040B

2. Feb 20, 2025 Routine Score 68
   • Serious Priority 1

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

     There were a number of food items in the front display cooler that were above 41F. (Sambusa at 50F, cooked beets at 51F, and sauces at 53F). They were all discuarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Several of shelves were almost all the way to the floor, preventing easy cleaning underneath. Keep the shelving at least 6" above the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Discontinue use of a warewashing sink for handwashing or disposal of mop water.

     Code MN Rule 4626.0760A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     No date marking was occurring and several food items were discovered in the display cooler that were several days old.

     Code MN Rule 4626.0400B

   • Not serious Priority 3 Corrected on site

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

     No sanitizer was in the facility. Some was borrowed from another nearby facility and the wiping cloth buckets set up.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     No sanitizer was in the facility. Some was borrowed from another nearby facility and the 3 compartment sink was set up.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     A number of sauces in the display cooler had mold on them, and likely more than 7 days old. They were immediately discarded.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     The front display cooler was not holding foods at or below 41F. Several food items were discarded. Discontinue the use of this until it is repaired.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Remove all unsafe and adulterated foods from the premises.

     There were several containers of unlabeled sauces in the front display cooler that were moldy. They were immediately discarded.

     Code MN Rule 4626.0125

   • 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

     The employee at the time of the inspection was not aware of proper food temperatures, sanitation procedures, ingredients in the unlabeled sauces, and date marking. Due to the number of violations, it is clear that this facility needs to have some training of their employees to ensure proper food safety practices are occurring.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     The operator did not have a way of verifying the concentration of the bleach for sanitizing. Test strips were left with the operator.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

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

     No illness log was being kept at the time of the inspection. An illness log in Somali was left with the operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     No license was posted at the time of the inspection. Post a copy of the City of Mpls Health license.

     Code MCO 188.390

   • 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 no current Certified Food Manager. At least one person needs to take a food safety class and apply with the MDH to become a CFM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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

     The hot water faucet of the hand sink was broken and no hot water was available. Repair this and make sure that the temperature is between 110-130F.

     Code MCO 188.380

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water faucet of the hand sink was not working and needs to be repaired.

     Code MN Rule 4626.1040B

   • 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.)

     Beans that had been cooked were in a rice cooker but they were turned off instead of being kept on warm and hot held at 135F or higher. The temperature was 69F. These were discarded immediately.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Because beans were being prepared, a food thermometer should be available to check the cook temperature and the hot holding temperature.

     Code MN Rule 4626.0705A

3. Sep 6, 2023 Follow-Up Score 96
   • Serious Priority 1

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

     Measured cake(45) above 41 degrees in display cooler. Temperature was adjusted. Instructed operator to measure temperature in an hour to ensure temperature drops to at least 41 degrees or less. If not, have cooler serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed shelf touching ground with equipment stored on top. Shelves must be at least 6 inches above the ground for storing equipment. Repair shelf.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Discontinue use of a warewashing sink for handwashing or disposal of mop water.

     Per manager, mop water is disposed of in 3 compartment sink. Discontinue this practice. Water must be disposed of in mop sink. Walked down the hall with operator and showed her the communal mop sink area. Use this area until the closet mop sink next to establishment is finished.

     Code MN Rule 4626.0760A

   • Not serious Priority 3

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

     Missing trash can next to hand sink in kitchen. Provide.

     Code MN Rule 4626.1390

4. Aug 24, 2023 Routine Score 80
   • Serious Priority 1

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

     Measured sambusas(46) and cake(47) above 41 degrees inside display cooler. Temperature was adjusted. Monitor temperature or repair if temperature does not reach 41 degrees or less.

     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 non-commercial bread holding dish. Remove and replace with commercial equivalent.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

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

     Missing thermometer with small diameter probe. Obtain.

     Code MN Rule 4626.0705B

   • 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. Record all instances of employee illness.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed shelf touching ground. Shelves must be at least 6 inches above the ground for storing equipment.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The sanitizing step is missing during the dish washing procedure. Equipment must be washed, rinsed, and then sanitized.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.

     Observed a hot sauce on site that was prepared at home. Instructed to discontinue use and remove from establishment. All food sold must be prepared at the licensed establishment.

     Code MN Rule 4626.0130B

   • Not serious Priority 3

     Discontinue use of a warewashing sink for handwashing or disposal of mop water.

     Per employee, mop water is disposed of in 3 compartment sink. Discontinue this practice. Dispose of in mop sink. The mop sink next to your establishment is not in use but there are 2 other mop disposal rooms on the first floor.

     Code MN Rule 4626.0760A

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed employee taste hot sauce in kitchen. Eating is not allowed in the food prep area. Instructed employee to wash hands.

     Code MN Rule 4626.0105A

   • 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. Ensure new food safety knowledge is applied and demonstrated.

     Code MN Rule 4626.0035DGHIKM