Fika

Year by year

Inspections

1. Nov 13, 2025 Routine Score 98
   • Not serious Priority 3 Corrected on site

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

     Observed handwashing signage missing from handwash sink in dishroom. This was corrected at time of inspection.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed large, deep container of cream sauce sitting in lowboy cooler. Per discussion, it had been there for 1 hour, the temperature in the middle was at 145 degrees F, while on the sides the sauce was at 95 degrees F. Discussed with operator. When attempting to cool, unsure food is spread out in a pan no deeper than 2 inches, keep product uncovered during the cooling process, and cool in equipment designed for active cooling, like a walk in cooler.

     Code MN Rule 4626.0390A

2. Nov 27, 2024 VerRec Score 96
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Code MN Rule 4626.0415D

   • Not serious Priority 3

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

     Code MN Rule 4626.0285B

   • 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.

     Code MN Rule 4626.0349F

3. Nov 13, 2024 Routine Score 96
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Operator has discontinued doing sous vide duck. There was ROP'd chicken stored in the freezer. Per operator, their process is to ROP the cooked chicken and transfer straight to the freezer. ROP of any cooked food, held for more than 48 hours, even in a frozen state, requires a HACCP plan. If a HACCP plan is not desired, establishment can package the cooked chicken in a non-ROP package for freezing. Contact inspector with questions.

     Code MN Rule 4626.0415D

   • Not serious Priority 3 Corrected on site

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

     Observed wiping cloth bucket with a quat concentration of 0ppm. This was corrected on site by operator to 400 ppm.

     Code MN Rule 4626.0285B

   • 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.

     Per discussion with operator, par cooking is sometimes done on site. Inspector is sending par cooking template with report. Fill out template and email back to inspector. Keep a written copy of procedures on site for review upon request.

     Code MN Rule 4626.0349F

4. Nov 29, 2023 Follow-Up Score 98
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Discussed wording requirements for the consumer advisory with CFPM. Reach out to inspector with questions.

     Code MN Rule 4626.0442B

5. Nov 16, 2023 Routine Score 96
   • Not serious Priority 3

     A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.

     Observed ROP sous vide duck in grill cooler. Per discussion with operator, these products are cooked via sous vide at 165 for 4 hours, chilled in ice bath, and used within 48 hours. Ensure these foods are labeled with the production date and time. Discard if unlabeled or if time exceeds 48 hours from production.

     Code MN Rule 4626.0420F

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed figs, cucumbers and fennel that is prepared using a hot brine method, then cooled and held under refrigeration. Per discussion with operator, they will keep these products for 7-10 days under refrigeration before discarding. The hot brine method results in a cooked vegetable/fruit product, which must adhere to the 7 day date marking rules. Discontinue holding these products for more than 7 days until a HACCP plan and variance is obtained.

     Code MN Rule 4626.0415C

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Observed consumer advisory missing the disclosure portion. Ensure that both physical and online menus contain both the reminder (consuming raw or undercooked food may increase your risk of foodborne illness) AND the disclosure wording (this food is raw or undercooked, or contains or may contain raw or undercooked ingredients) Contact inspector with questions.

     Code MN Rule 4626.0442B