Central Deli & Coffee

Year by year

Inspections

1. Jan 5, 2026 Routine Score 100
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     No handwashing sign posted at handwashing stations - post sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     No drain cover at the drain located underneath the 3-compartment sink. Secure cover.

     Code MN Rule 4626.1040B

2. Nov 7, 2024 Routine Score 96
   • Not serious Priority 3

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

     Clean kitchen floor thoroughly, especially below the 3-compartment sink - observed build up grease and debris.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Tong hanging on the stove handle. Discontinue this practice and store tongs in a sanitary area.

     Code MN Rule 4626.0275C

   • 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.

     Stacks of styrofoam to-go containers observed onsite. Remove or discard by the next inspection and provide compliance materials. This is an ongoing violation, citation will be written if observed at the next inspection.

     Code MCO 204.30A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Handwashing stations in the business observed with no handwashing sign. Post a sign at all handwashing stations. No handwashing sign posted in the bathroom where employees and patrons use. Post handwashing sign in the bathrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     No drain cover at the drain located underneath the 3-compartment sink and the mop sink - secure drain cover to prevent pest from utilizing it as an excess point to the facility.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     An employee illness log was not presented as requested by inspector during the inspection. Per the person in charge (PIC), the owner (who is not present at the business during the inspection) has an illness log but it is stored elsewhere. The PIC in the business must have access to the illness log. An electronic illness log will be sent along with the report.

     Code MN Rule 4626.0040C

3. Nov 2, 2023 Routine Score 94
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Multiple cases of single use items storing on the floor in the coffee preparation area. Ensure these cases are moved off of the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There are a few chipped tiles in the food prep area of the kitchen. Replace these tiles to provide a continuous smooth floor that can be easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Flooring underneath cooking equipment and shelving is soiled with build up of grease and debris. Walls behind the cooking equipment and around the kitchen are soiled with build up of grease and debris. Clean and maintain clean all walls and floors. Caulking around the triple sink soiled with mold like accumulations. Remove old caulking and re-caulk.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Interior of the insulated cambro (hot box), interiors of upright coolers and shelves throughout the facility are soiled with build up on debris and food debris. Clean and maintain clean all equipment.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Steam wand on the espresso machine soiled with build up of milk. Clean and maintain clean all food contact surfaces that are not in use.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Used tongs hanging from the oven door handle. Discontinue storing utensils on the oven door and instead store them in a clean and dry location in between uses.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     New upright coolers, shelving, and microwave are still wrapped in packaging tape. This tape has become covered in grease and debris. Remove this tape from all equipment to provide a smooth and easily cleanable surface.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Hand sink near the triple sink is coming away from the wall. Remove old caulk and properly seal to the wall.

     Code MN Rule 4626.0725A

   • 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.)

     Cooked goat holding in the steam table between 141-109 degrees F. Proper hot holding techniques reviewed during the inspection. Ensure that all hot TCS foods are holding at or above 135 degrees F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Damp and soiled wiping cloth storing on the counter in-between uses. Ensure that damp or soiled wiping cloths store in the sanitizer solution when not in use.

     Code MN Rule 4626.0285B

   • 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.

     All takeout materials (both food and beverage) throughout the facility are Styrofoam. This material is not an approved material for takeout materials. Discontinue buying these materials and obtain materials that are either recyclable or compostable. Fact sheet provided with this report.

     Code MCO 204.30A