Cafe Jote

Year by year

Inspections

1. Oct 30, 2025 Routine Score 94
   • 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 state certified food protection manager employed at the cafe. Use the following website to send in the training certificate which will complete the registration. This was discussed. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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 several pans of cooked lentils, veg and meat in the reachin which had been prepared at home. Obtain another food license at a commissary or use the oven onsite to cook the vegetable and meat dishes. This was discussed and all product was discarded during the inspection.

     Code MN Rule 4626.0130B

   • Not serious Priority 2

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

     Observed several pans of cooked veg and lentils cooling in the reachin covered and stacked on top of each other 70F. Uncover and space out the pans when cooling product. This was discussed and this product was ultimately discarded as part of the unapproved source.

     Code MN Rule 4626.0390B

2. Oct 2, 2024 Routine Score 94
   • 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 State CFPM employed here. Send your class certificate to MDH for final certification. Use the application provided with this report.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Observed the reachin air and pcs foods within at 45F. Operator turned down the temperature and is monitoering going forward.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed a deep fryer in use without a grease hood. This was discussed and operator will discontine.

     Code MN Rule 4626.0690

   • Not serious Priority 3 Corrected on site

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

     Observed fake grass applied under the coffee maker and surrounding food storage. This was discussed and operator moved to non-food/equipmet area.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Observed pcs foods being prepped and cooked at neighboring restaurant, Afro Deli. This change in procedure from the initial licensing will need to be approved. Submit this change to the food plan review staff by calling 311 and talking to a plan reviewer.

     Code MN Rule 4626.1720A

   • 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 the warewash machine to be non-certified, residential status. Obtain a certified warewash that has temp and sani rinse gauges.

     Code MN Rule 4626.0506A

3. Sep 22, 2023 Routine Score 96
   • 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.

     Send the training certificate into the MDH using the enclosed application to complete certification.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Packaged beef, rice, chechebsa for sale observed without proper labels including ingredients and facility name.

     Code MN Rule 4626.435B (1-4,6-7)

   • 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.

     Packaged beef, rice and cooked vegies in reachin observed without a datemark. This was discussed.

     Code MN Rule 4626.0400A

   • 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 handsink observed without paper towels for drying.

     Code MN Rule 4626.1445