Kulmiye Coffe

Year by year

Inspections

1. Nov 13, 2025 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.

     CFPM credential expired 9/21/25. Renew CFPM credential and post at establishment.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed large sugar container in storage mode without a cover. Cover food when not in use.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

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

     Operator unable to locate illness log during inspection. Inspector is sending illness log with report. Ensure illness log is kept up to date on site and available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mop sitting in mop bucket in storage mode. Hang mops to dry after each use.

     Code MN Rule 4626.1540

2. Nov 13, 2024 Routine Score 98
   • Not serious Priority 2

     The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.

     Observed hot water out at the handwashing sinks. Discussed with operator- this problem will need to be addressed between the operator and the landlord.

     Code MN Rule 4626.1015

   • 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 handwash sink without hot water.

     Code MCO 188.380

3. Nov 16, 2023 Routine Score 98
   • 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 non-compliant coffee cups on site. Ensure full compliance with Green to Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator did not have quat test strips. Obtain test strips for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Observed 3 compartment sink set up as washing in soap, sanitizing in quat, and rinsing as a final step. Ensure you are washing first, then rinsing off the soap, then sanitizing as your final step prior to air drying. Discussed with person in charge.

     Code MN Rule 4626.0977