Trieste Cafe

Year by year

Inspections

1. Nov 6, 2025 Routine Score 96
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed sliced gyros meat on large front steamtable at 115*F. Maintain all hot TCS foods at 135*F or hotter. Note: Gyros meat is cooked at beginning of shift and discarded at end of shift. Restaurant is only open 3 hours. Gyros meat could be added to Time as control like is being used for chicken kabobs. Update time as public health control to add Gyros Meat.

     Code MN Rule 4626.0395A1

   • 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.

     At time of inspection there was no State Certified Food Manager for the establishment. Employee did have a ServSafe Certificate. See attachment on how to obtain a state CFPM Certificate.

     Code MN Rule 4626.0033A

2. Oct 17, 2024 Routine Score 92
   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed sliced gyros meat on large front steamtable at 128-130*F. Maintain all hot TCS foods at 135*F or hotter.

     Code MN Rule 4626.0395A1

   • 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

     The concentration of sanitizer (bleach) in the sanitizer bucket was greater than 200 PPM. Maintain chlorine bleach between 50-200 PPM.

     Code MN Rule 4626.1620

3. Oct 17, 2023 Routine Score 100
   • Not serious Priority 3

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

     Observed a wet wiping cloth on prep table in back room. Store wet wiping cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • 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 a build up of mold on left interior side of ice machine. Please clean and sanitize.

     Code MN Rule 4626.0845E