Cafe Ena

Year by year

Inspections

1. Sep 9, 2025 Routine Score 96
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device to measure rack temperature of utensils in dish machine. Obtain. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed baffle of ice machine moldy. Clean and maintain.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Observed ice buildup on ceiling and on some food in walk-in freezer. Instructed to discard food (empanadas). Repair walk-in freezer to function without ice buildup.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed food uncovered in multiple areas: 1. Walk-in freezer(empanadas) 2. 3 pans of food in walk-in cooler 3. Molded ice for beverages in 1 door freezer 4. Flan and chocolate sauce in upright refrigerator

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed dead mouse in basement on sticky trap under shelving. Instructed to dispose of. Corrected on site.

     Code MN Rule 4626.1570

   • 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 1 dead mouse and mouse droppings in basement. Work with pest control operator to increase visits if frequency is only once a month.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     1. Observed 4 pans storing food on floor in walk-in cooler. 2. Observed bins of food on floor in walk-in cooler. Keep food stored on shelves.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed vacuum sealed salmon thawed in package. Instructed to discard. Vacuum sealed fish needs to be removed from package before thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

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

     Observed mouse droppings on floor under shelving in basement. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed buildup on inside of drink dispensing beverage gun. Instructed to clean and sanitize. Corrected on site.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed insect zapping light above garnishes (lemon, mint, garnishes). Instructed to relocate. Corrected on site.

     Code MN Rule 4626.1385B

   • 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

2. Sep 30, 2024 Follow-Up Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed mold build up on interior of ice machine. Machine was unplugged to drain. Instructed to clean and sanitize before use.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     1. Right prep line cooler not maintaining temp at or below 41 degrees. Repair/replace 2. Ice machine is leaking. Repair. 3. Walk-in freezer has build-up on ceiling and on some containers of food. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Measured food in right prep line cooler above 41 degrees (see temps above). Instructed to discard and use 6-hour TPHC until repaired or replaced. Operator has been getting bids on new equipment.

     Code MN Rule 4626.0395A2

3. Sep 4, 2024 Routine Score 78
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device(waterproof max temp thermometer, 160 degree test strip, dishplate) to measure surface temperature of dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap dispenser at basement hand sink. Install.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed mold build up on interior baffle of ice machine. Clean and maintain.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Missing paper towel dispenser at basement hand sink. Install .

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Missing thin-tipped probe thermometer. Obtain.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed broken spatula and chipped wooden utensils. Instructed to discard. Discontinue using wooden utensils and be sure to discard utensils that are damaged.

     Code MN Rule 4626.0515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kits(quat and chlorine) to measure sanitizer concentration. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     1. Right prep cooler measured above 41 degrees. 2. Observed leaking ice machine in basement. 3. Walk-in freezer has ice build up on ceiling and on some food. There also seems to be a leak near the copper piping on the exterior (behind 1 door refrigerator). Repair all.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Measured food above 41 degrees in the following units: 1. Right prep line refrigerator. Refrigerator was stocked at 4:00. Use or discard all food by 8:00. Discontinue use until repaired. 2. 1 door dessert refrigerator- turned down on site. Measure temperature to ensure unit is getting colder.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

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

     Observed a couple aoili sauces(08/24) and pork(08/26) made over 7 days ago. Instructed to discard.

     Code MN Rule 4626.0405A

   • Not serious Priority 3 Corrected on site

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

     Observed knives wedged between equipment on prep line. This is not a clean place to store utensils. Instructed to wash and then store inside a container. Corrected on site.

     Code MN Rule 4626.0275C

   • 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. Correct violations and work with staff to ensure food safety measures are taken and facility is in good repair.

     Code MN Rule 4626.0035DGHIKM

4. Oct 12, 2023 Follow-Up Score 96
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain and use an irreversible temperature measuring thermometer or 160*F thermolabels for the high temp dishmachine..

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at basement employee restroom hand wash sink. Provide soap at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Install a soap dispenser at basement hand wash sink.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the baffle on basement ice machine badly in need of cleaning. Please clean and maintain in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Observed numerous food items being stored on floor of walk-in cooler and both walk-in freezers. Store all food items up off the floor at least 6 inches

     Code MN Rule 4626.0300A

5. Aug 30, 2023 Routine Score 82
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain and use an irreversible temperature measuring thermometer or 160*F thermolabels for the high temp dishmachine..

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at basement employee restroom hand wash sink. Provide soap at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the baffle on basement ice machine badly in need of cleaning. Please clean and maintain in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at the following hand sinks - cookline handsink by walk-in freezer, basement hand wash sink and handsink at bar area. Provide and maintain paper towels at these hand sinks.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed shrimp and scallops at 50*F and 45*F in left side refrigerated cookline drawer; in other refrigerated drawers observed fish and octopus at 43*F and 44*F; in middle refrigerated drawers observed scallops at 56*F and octopus at 56*F (air temp of drawer was 64*F. These items were discarded. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed numerous food items being stored on floor of walk-in cooler and both walk-in freezers. Store all food items up off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Repair the following equipment: 1) Several refrigerated drawers at cookline were holding at 50*F to 64*F. Have units serviced and repaired so they maintain a temperature of 41*F or less. 2) Observed an excessive amount of ice and snow build up in basement walk-in freezer. Repair unit to remove this ice and snow build-up. 3) The glasswasher dishmachine in kitchen was not dispensing any sanitizer during rinse cycle. Have unit serviced and repaired so that 50-200 PPM chlorine is dispensed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     In walk-in cooler observed uncovered containers of sour cream and dulce de koile. provide a cover or lid on these containers.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     Observed employee had vacuum packed fresh fish (sea bass) and placed in freezer. Discontinue this process. Fresh (non frozen) fish cannot be vacuum packed on site.

     Code MN Rule 4626.0420C

   • Serious Priority 1

     The business is not following their HACCP plan which includes a variance approval.

     At time of inspection HACCP log book with records was not available. Provide an up to date HACCP log records as required.

     Code MN Rule 4626.1700B