Malikc2 LLC

Year by year

Inspections

1. Apr 29, 2025 Follow-Up Score 98
   • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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 COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: ½ & ½ COFFEE CREAMER. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. SEE DOCUMENT ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0408A

2. Apr 15, 2025 Routine Score 88
   • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • 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 SMALL COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED LARGE EQUIPMENT STORED IN FRONT OF HANDWASHING SINK (WAREWASHING AREA). ALSO A RED BUCKET WAS STORED INSIDE THE SAME SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: ½ & ½ COFFEE CREAMER. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

3. Oct 18, 2023 Follow-Up Score 98
   • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. HANDLE OF FREEZER AND COOLER WAS DIRTY. ICE MACHINE VENT WAS DUSTY. CLEAN BOTTOM SHELF OF THIS UNIT, HANDLES AND ICE MACHINE VENT.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A NEWLY MADE SANITIZER BUCKET.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     FLOOR UNDER SHELVES INSIDE THE DRY STORAGE WAS DIRTY. CEILING VENT WAS DUSTY AT WAREWASHING ROOM CLEAN FLOOR INSIDE WAREWASHING AREA PAYING CLOSE ATTENTION UNDER FIXED EQUIPMENT SUCH AS THE ICE MACHINE AND UNDER SHELVES. CLEAN CEILING VENT INSIDE WAREWASHING ROOM.

     Code MN Rule 4626.1520A

4. Oct 6, 2023 Routine Score 82
   • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

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

     BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. HANDLE OF FREEZER AND COOLER WAS DIRTY. ICE MACHINE VENT WAS DUSTY. CLEAN BOTTOM SHELF OF THIS UNIT, HANDLES AND ICE MACHINE VENT.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: ½ & ½ COFFEE CREAMER. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A NEWLY MADE SANITIZER BUCKET.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     OBSERVED LARGE EQUIPMENT STORED IN FRONT OF HANDWASHING SINK (WAREWASHING AREA). ALSO SANI BUCKET AND SPRAY BOTTLE WAS STORED INSIDE THE SAME SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     FLOOR UNDER ICE MACHINE AND SHELVES INSIDE THE DRY STORAGE WAS DIRTY. CEILING VENT WAS DUSTY AT WAREWASHING ROOM CLEAN FLOOR INSIDE WAREWASHING AREA PAYING CLOSE ATTENTION UNDER FIXED EQUIPMENT SUCH AS THE ICE MACHINE AND UNDER SHELVES. CLEAN CEILING VENT INSIDE WAREWASHING ROOM.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     OBSERVED 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS.

     Code MN Rule 4626.1620