Afro Deli And Coffee LLC

Year by year

Inspections

1. Nov 17, 2025 Routine Score 96
   • 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.

     Number 6 plastic cups are present for water. Black number 6 plastic lids and plastic-lined hot liquid cups are present. Black number 6 plastic to-go containers are present. These items do not meet the requirements of the Minneapolis Green To-Go ordinance to use recyclable or compostable containers. See Minneapolis Green To-Go information, including free consultation help for businesses, at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit strips for Quaternary ammonium sanitizer were available onsite. "Quat" is the sanitizer used in the dish sink and wiping cloth buckets. Provide "Quat" sanitizer test strips .

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Person in Charge did not know that an employee out sick with vomiting or diarrhea must have at least 24 hours symptom-free before returning to work. Ensure all managers know this requirement.

     Code MN Rule 4626.0030BCQ

2. Nov 21, 2024 Routine Score 98
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Observed par-cooked chicken being cooled in walk-in, but no written procedures have been approved to use non-continuous cooking of proteins. Discussed completing written procedures with Person in Charge; templates will be provided with this report.

     Code MN Rule 4626.0349F

   • Not serious Priority 3 Corrected on site

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

     On the cookline, tongs and other utensils were kept in sanitizer bucket. This is not allowed, and could cause accidental contamination of chemicals into food. Cooks removed the bucket of sanitizer. Options for holding in-use utensils between uses include holding them in hot water above 135F (Such as on the grill or in a hot-hold unit) or keeping them on a clean, sanitized surface (such as a prep table or dry hotel pan) for no more than four hours. Train staff accordingly.

     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.

     Observed water cups made of #6 plastic - which is compressed polystyrene and not allowed by Minneapolis Green To Go ordinance. Plastics #1, #5 and #7 are allowed options. See full information on Green To Go requirements and free consultation: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

3. Nov 17, 2023 Routine Score 94
   • Not serious Priority 3

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

     The metal floor in the back part of the walk in cooler is rusting and degrading. It is no longer in good repair. Begin planning to replace or repair the metal floor.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed raw gyro meat cone on spit without the heat turned on. The meat was 92F - which is in the temperature danger zone. Employees turned the spit on to continue cooking the meat. Discussed with person in charge the requirement that the raw meat either be cooked at one time or removed from the spit and put back in the walk-in cooler. Additionally, observed a hotel pan of cooked gyro meat that had been taken from the walk in cooler and set on a shelf by the grill to reheat later. The cooked meat was 62F - which is in the temperature danger zone. Employee reheated the cooked meat to 185F and put in hot holding at the proper temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     The dining room does not have a collection container for recyclable to-go cups. Provide containers and set up collection. See Minneapolis Green To Go requirements and resources. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30B

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Large bag of carrots was stored on floor of walk in cooler. Person in Charge moved bag up to a shelf.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Handsink near the cookline observed with a considerable leak. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed the metal floor in the walk in cooler - especially in the corners - dirty with spill, food debris and dirt. Clean the metal floors of the walk in cooler thoroughly.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit for the quaternary ammonium in the 3-compartment sink was available. Provide a test kit.

     Code MN Rule 4626.0715