Abis Cafe INC

Year by year

Inspections

1. Jun 29, 2026 Follow-Up Score 100

   Result: Complete.

2. Jun 17, 2026 Routine Score 88
   • Serious Priority 1

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

     Multiple TCS foods such as tamales were holding in the reach-in cooler in the prep area above 41 degrees F. These products were moved to a different cooler. This cooler is known to not work correctly and is only approved for the storage of non-tcs foods and as a prep table.

     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.

     Reach-in cooler in the prep area is not working. This equipment is only approved for non-tcs foods and as a prep counter. Repair or replace if more cold holding space is needed.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     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.

     Chlorine concentration in the dish machine was measured at 0 ppm. The bucket was empty and no additional backups were on-site. The triple sink was set up and bleach with the bleach on-site. Ensure that all food contact surfaces are sanitized with an approved concentration of sanitizer.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     No sanitizer on-site for the dish machine. Triple sink set-up with bleach. Ensure adequate chemicals on-site to run the dish machine.

     Code MN Rule 4626.0721B

   • Not serious Priority 3

     Provide cleaning agents to clean equipment and utensils during all hours of operation.

     No detergent on-site for the dish machine. Triple sink set-up with bleach and dawn soap. Ensure adequate chemicals on-site to run the dish machine.

     Code MN Rule 4626.0721A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked beans were not cooling effectively filled 3.5 inches deep. When cooling without the aid of ice do not fill cooling foods above 2 inches to ensure they rapidly cool.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked beans were cooling covered. Ensure that cooling foods remain uncovered while cooling to ensure they cool rapidly.

     Code MN Rule 4626.0390B

3. Jun 17, 2025 Routine Score 96
   • Serious Priority 1

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

     All TCS foods stored in the reach-in cooler on the left side of the line, across from the fryer, were holding between 55-44 degrees F. Refrigeration troubleshooting tactics were reviewed during the inspection, and stock times were verified. Ensure that all cold TCS foods are storing at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Floors under equipment and at the wall-floor juncture were soiled with food debris and buildup. Clean and maintain clean all floors, walls, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The interior and exterior of the coolers were soiled with debris and splatter. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Reach-in cooler next to the hand sink has broken wheels and is being held up by a piece of wood. Replace the wheels.

     Code MN Rule 4626.0735AB

4. Jul 23, 2024 Follow-Up Score 100

   Result: Complete.

5. Jul 9, 2024 Follow-Up Score 90
   • 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

     Refried beans were still cooling from the day before observed at 61 degrees F. Employees working were instructed to discard the product. Ensure that the above time and temperature parameters are being met when cooling cooked TCS foods.

     Code MN Rule 4626.0385A

   • Serious Priority 1

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

     Cooked pork observed holding in the cold drawers at 43 degrees F. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     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.

     Gaskets are in disrepair on multiple cold drawers. Gaskets that were purchased were the wrong size.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Refried beans cooling in deeply filled (roughly 8 inches) containers. When cooling without the aid of an ice bath or ice wand then ensure that foods are not filled above 2.5 inches when cooling.

     Code MN Rule 4626.0390A

6. Jun 26, 2024 Follow-Up Score 88
   • Serious Priority 1

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

     Multiple TCS foods in both the two door upright cooler by the counter and the cold drawers on the line were holding between 43-45 degrees F. Refrigeration troubleshooting tactics were reviewed and stock times were verified. Ensure that all cold TCS foods are held at or below 41 degrees F.

     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.

     Gaskets are in disrepair on multiple cold drawers. Work is scheduled to be done and new gaskets were onsite. Upright cooler was unable to hold cold TCS foods at or below 41 degrees F. Ensure that all coolers are properly functioning.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit was on site for measuring the concentration of chlorine. Obtain and frequently use a test kit to measure the concentration of all sanitizers used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     No food probe thermometer was available on site. Facility cools multiple recipes and has numerous coolers that are not in working function increasing the need for a food thermometer. Obtain and frequently use a food thermometer to verify temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Rice was cooling in a cambro that was filled about 5 inches deep. Rice was move to a sheet pan filled to 2.5 inches during the inspection. Ensure that when cooling without the help of an ice bath and ice wand or when cooling solid foods that foods are not filled above 2.5 inches and remain uncovered until the food is completely cooled.

     Code MN Rule 4626.0390A

   • 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

     Upon arrival there was no person in charge present. Multiple critical food safety risks such as cold holding and cooling are not being properly controlled and managed on a shift to shift basis. Ensure that someone during each shift is empowered and properly trained to manage the critical food safety risk factors of the operation.

     Code MN Rule 4626.0035DGHIKM

7. Jun 17, 2024 Routine Score 80
   • 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

     Cooked rice and beans from the day prior were still actively cooling overnight. These foods were discarded during the inspection and effective cooling methods were reviewed with the person in charge.

     Code MN Rule 4626.0385A

   • Serious Priority 1

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

     Multiple examples in a variety of coolers of TCS foods such as cooked meat and raw meat storing between 44-51 degrees F. Some foods were discarded while others were moved to other units. Refrigeration troubleshooting tactics were reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     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.

     Multiple cold drawer gaskets were torn or broken leading to large amounts of cold air escaping. Repair or replace gaskets to provide a tight air seal. Coating on a shelf inside the front small beverage cooler was chipping away exposing rusted shelving. Replace shelf to avoid contamination.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit on site to test the concentration of chlorine in the dishwasher and sanitizer buckets. Provide a chlorine test kit and routinely use it to verify concentrations.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     An open metal pan of raw beef was storing on top of a case of cucumbers in the upright cooler on the end of the cook line. Beef was moved to an appropriate location. Ensure that raw meats are storing in a manner that prevents contamination with ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

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

     No food probe thermometer was available to verify internal food temperatures. Obtain a food thermometer and routinely use it.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     Employee illness log was stuck behind a wall of lockers and the required information could not be read. Recording requirements were reviewed with the person in charge and a new log is being provided with the report. Maintain the log on site and ensure that all persons in charge know how to use it and access it.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Ice scoop handle and other bulk food scoop handles were buried in the ice or food. Discontinue this practice and instead ensure that the scoop handles remain out of the food and ice.

     Code MN Rule 4626.0275A

8. Mar 27, 2023 Follow-Up Score 94
   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate on dish machine unreadable. Have new data plate attached to machine.

     Code MN Rule 4626.0625

   • Serious Priority 1

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

     Observed chicharrónes in bottom of reach in cooler holding at 52 degrees F. Other items closer to the top of the unit were holding at or below 41. Chicharrónes were discarded. Operator to not store TCS foods in this unit until it can be fixed and running properly.

     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.

     Reach in fridge not holding foods at 41 or below throughout entire unit. Have unit repaired or replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Thermometer on dish machine not functioning (stays in a static position. Repair/replace thermometer.

     Code MN Rule 4626.0635

9. Mar 14, 2023 Routine Score 86
   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate on dish machine no longer readable. Provide new data plate.

     Code MN Rule 4626.0625

   • Serious Priority 1

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

     Observed birria in low boy and ham in reach in fridge holding above 41 degrees F. Discussed with person in charge. In both cold holding units there appear to be some zones warmer than others. Birria will be moved to other part of low boy cooler and monitored. Ham from reach in was discarded. Other Items in reach in will be rearranged and monitored.

     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 low boy unit and reach in fridge not holding all foods at or below 41 degrees F. Discussed with person in charge. These 2 units should be serviced and closely monitored to ensure all TCS foods are kept at or below 41 degrees F at all times.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     No thermometer on dish machine. Provide temperature measuring device.

     Code MN Rule 4626.0635

   • 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 ice wand stored directly on shelving in freezer. This piece of equipment must be protected from contamination from the shelving as it is a food contact utensil. Wrap in clean plastic wrap prior to storing in the freezer.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Only use single-service items one time.

     Observed plastic grocery bag lining steam well where scoop is stored. Observed rice that had been reheated in the microwave inside of a plastic grocery bag. These types of bags are not meant as food contact surfaces. Discontinue using these bags in food production and use food grade plastics.

     Code MN Rule 4626.0830

   • Serious Priority 1

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

     Observed plastic grocery bag lining steam well where scoop is stored. Observed rice that had been reheated in the microwave inside of a plastic grocery bag. These types of bags are not meant as food contact surfaces. Discontinue using these bags in food production and use food grade plastics.

     Code MN Rule 4626.0500B

   • Serious Priority 1

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

     Observed ham in reach in cooler with date mark of November 2022. Observed pupusa salsa in front cooler with date mark of 3/7/23. Both of these items are past the 7 day use by limit. These items were discarded by person in charge during inspection. Ensure all TCS foods are used or discarded within 7 days of opening or preparation.

     Code MN Rule 4626.0405A

   • 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 pork being thawed in prep sink not under continuous stream of water. Ensure water is running at all time during the thawing process.

     Code MN Rule 4626.0380ABC