Taste Of East African Restaurant

Year by year

Inspections

1. Nov 20, 2025 Routine Score 98
   • Not serious Priority 2 Corrected on site

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

     Observed covered containers of sauce on the counter cooling (2 hours at 100F) and to be placed into the cooler. This was discussed and the covers were removed for further cooling.

     Code MN Rule 4626.0390B

2. Nov 20, 2024 Follow-Up Score 100

   Result: Complete.

3. Nov 6, 2024 Routine Score 86
   • Not serious Priority 2 Corrected on site

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

     Observed marinara sauce cooling with lid on and tightly sealed. Discussed proper cooling methods with PIC and employees at time of inspection. Marinara sauce was discarded.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed marinara sauce cooling that was over 4 inches thick. Ensure an effective cooling method is used when cooling foods. Discussed proper cooling methods with PIC and employees at time of inspection. Marinara sauce was discarded.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed marinara sauce at 60F 5 hours after beginning cooling. At time of inspection PIC discarded the sauce.

     Code MN Rule 4626.0385A

   • 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 rice in hot-holding cabinet at 98F. PIC reheated the rice in the oven to over 165F at time of inspection. Discussed hot-holding temperatures with PIC and employees.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2 Corrected on site

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     Observed stem thermometer presented at time of inspection was 50F+ out of calibration. At time of inspection PIC was educated on how to calibrate the thermometer and thermometer was calibrated.

     Code MN Rule 4626.0820B

   • Not serious Priority 3

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

     Observed wet wiping cloth on counter. Ensure wet wiping cloths are kept in a sanitizing solution between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed handwashing sink water temperature at 98F. Ensure hot water at hand sink is at least 110F.

     Code MCO 188.380

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed back door with a large gap at the bottom. Ensure outer openings are sealed to prevent pest access.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed hand washing sinks in kitchen missing handwashing signs. Ensure signs are posted.

     Code MN Rule 4626.1457

4. Nov 30, 2023 Follow-Up Score 100

   Result: Complete.

5. Nov 6, 2023 Routine Score 72
   • Not serious Priority 3

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

     Observed ice build-up in the cold holding display unit located in the front area of the establishment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed hand washing sink blocked with kitchen utensils. Discussed hand washing with the operator.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed the operator touching bread on a plate with bare-hand, operator was instructed to replace the bread. Discussed food contamination and bare-hand contact with ready-to-eat food.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     Observed dried-out food debris and spills on external surfaces of cooking and storing equipment such as the blender, cooking pots, dried ingredient containers, and others. Discussed cleaning and sanitation with the operator.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed dried-out food debris inside the microwave oven. Discussed cleaning and sanitation with the operator.

     Code MN Rule 4626.0850

   • 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 Styrofoam given as to-go containers. Discussed acceptable container material with the operator.

     Code MCO 204.30A

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed scoop stored immersed in container with rice. Discussed food contamination with operator.

     Code MN Rule 4626.0275A

   • Serious Priority 1 Corrected on site

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

     Observed raw chicken on top of cooked vegetables. Operator discarded items. I discussed cross-contamination with the operator.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Registered chlorine concentration lower than 50ppm inside the 3-compartment sink. Chlorine concentration was set at 100 ppm at the time of inspection. Discussed cleaning and sanitation with the operator.

     Code MN Rule 4626.0805C1

   • 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.)

     Registered the temperature of soup at 120*F on top of a flat grill. Discussed hot holding temperatures with the operator. The product was reheated to 181*F at the time of inspection.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

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

     Observed single serving cups and napkins stored on the floor. Discussed proper storage with the operator.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The establishment license was not posted at the time of inspection.

     Code MCO 188.390

   • 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.

     The operator did not provide MN food protection manager certification. Discussed certification process with the operator.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The operator discussed and adequate illness policy but did not provide an employee illness log.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The number of violations on this report shows there there is a lack of managerial control. Discussed active managerial control with operator.

     Code MN Rule 4626.0035DGHIKM

   • 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.

     Observed numerous unmarked items such as sauce and cooked beef. Discussed date marking with the operator.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed dried-out food debris in food contact surfaces of cooking and dispensing utensils such as cooking pots, knives, and spatulas.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed dust and food debris on the floor throughout the kitchen and under equipment and storing shelving.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed a purse, cell phone, and jacket in food food preparation area.

     Code MN Rule 4626.1560B