Shariff's Coffee #121

Year by year

Inspections

1. Apr 1, 2025 Routine Score 96
   • 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.

     The clamshells and some coffee lids that were being used were polystyrene. A fact sheet was left with the operator.

     Code MCO 204.30A

   • 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

     the hand sink did not have paper towels at the sink. Be sure to restock the paper towel dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     The handsink had been moved to where it is more accessible for customers but not easy to get to for the employees. Make sure you have a hand sink in the area where food and coffee is being prepared.

     Code MN Rule 4626.1110AB

   • 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.

     Currently there is no CFPM. Visit https://fmctraining.web.health.state.mn.us/search/index.cfm to find a class. After taking the class, submit a copy of your certificate with an application to MDH to get a CFPM card/certificate to be posted in the facility.

     Code MN Rule 4626.0033A

2. Sep 21, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     The cakes from Mimi's Pastries are now labeled properly. But, the Sambusas still need to have an ingredient list even though they are not self service. When questions, the staff need to be able to tell the customer all of the ingredients that are in the Sambusas.

     Code MN Rule 4626.0435A

3. Sep 6, 2023 Routine Score 86
   • Not serious Priority 2 Corrected on site

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

     Observed basin of hand sink filled with dishes. Dishes were removed. Keep hand sink clear and accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     Missing trash can near hand sink. Trash can placed by hand sink immediately. Corrected on site.

     Code MN Rule 4626.1255C

   • 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 towels inside dispenser. The correct size towels were not on site. Napkins provided near hand sink in the meantime. Obtain proper size towels to stock dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed uncovered watermelon stored inside 2 door lowboy refrigerator. Keep food covered.

     Code MN Rule 4626.0235A(4)

   • 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 number 6 unrecyclable plastic to go containers on site. Obtain recyclable or compostable containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all food packages as required by the law.

     1. Observed sambusas from SomAmerica in display case and no ingredient list is available. 2. Observed cakes from Mimi's Pastries on site and no ingredient list is available. Obtain an ingredient lists for all foods obtained from both suppliers.

     Code MN Rule 4626.0435A

   • Not serious Priority 3 Corrected on site

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

     Observed forks stored with mouth piece pointing up. Invert so handle is pointing up. Corrected on site.

     Code MN Rule 4626.0965B

   • 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.

     1. Observed cut watermelon without date marking. 2. Observed sambusas from yesterday without date marking. Both were date marked accordingly. Corrected on site.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

     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 pots stored on ground. Items were placed on shelf. Corrected on site.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     Missing small diameter probe on site. Obtain.

     Code MN Rule 4626.0705B

   • Serious Priority 1

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

     Missing illness log on site. Provided log and explained use. Be sure to record all instances of employee illness.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure concentration of sanitizer solution. Obtain chlorine test kit.

     Code MN Rule 4626.0715