Ahlan Restaurant

Year by year

Inspections

1. Jan 6, 2026 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.

     Observed no Certified Food Protection Manager employed at the facility. Find training location and resources at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html . Notify your inspector when certification has been completed.

     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 sambusa sitting on the counter at 70F. Always store potentially hazardous foods <=41F. This was discussed and operator placed the product to cool in display cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed peeling paint on the ceiling above the prep area. Observed quarry tile missing in the back house floor. This was discussed. Repair the 2 mentioned area surfaces and maintain repaired.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed several food spilled in the chest freezer and front reachin coolers. This was discussed. Clean all spills and food soiled areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed a plugged drain in the back house handsink. This was discusserd. Fix the drain and maintain the sink in working order at all times.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed numerous bags of food within the coolers and freezers open, tipped over and exposed to soiled conditions. Obtain food grade containers or close the bags after opening them while at the same time clean the areas within the coolers.

     Code MN Rule 4626.0315

2. Dec 23, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Freezers have not been cleaned of spills.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     lights have been ordered.

     Code MN Rule 4626.1470C

3. Dec 9, 2024 Routine Score 90
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed large amount of ice and food buildup within both freezers along with spilled food. Clean and defrost the freezers and their gaskets. Observed large amount of grease and food spills behind the grill and stove. Clean at a frequency that keeps up with the buildup. Observed the scoops within flour and sugar bins heavily covered in caked-up food debris. Clean at a frequency that inhibits the buildup.

     Code MN Rule 4626.0855

   • 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

     Observed empty paper towel supply at both handsinks. Supply and maintain at all handsinks.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed the fruit dessert within the display case at 43F. Turn down the cooler and maintain at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Observed all lights were out in back prep/warewash area. install bulbs in all fixtures to comply with intensity requirements.

     Code MN Rule 4626.1470C

   • Serious Priority 1

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

     Observed eggs in open carton sitting on top of cut lettuce within the reachin cooler. Separate within the cooler with eggs (raw) under the ready to eat lettuce.

     Code MN Rule 4626.0235A(1)

4. Oct 18, 2023 Routine Score 94
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Accumulated food debris observed on containers, equipment and surfaces. Clean more frequently to address this buildup.

     Code MN Rule 4626.0855

   • 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

     Towel supply observed OUT at the handsinks. Supply and maintain proper paper towel supply

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Lettuce fixings in prep cooler and 1/2 n 1/2 in front cooler observed at 65F and 44F, respectively. This was discussed and front cooler turned down. Prep cooler is broken (see other violation).

     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.

     Prep cooler holding tcs salad fixings not working. Fix the cooler or do not use it to store tcs foods.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Microwave oven observed with accumulated food debris.

     Code MN Rule 4626.0850