Muhim's Cafe

Year by year

Inspections

1. Jul 20, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.

     Observed no drying racks or shelving for clean dishes. Ensure some are installed. PIC stated they are having some installed.

     Code MN Rule 4626.0685A

   • 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.

     Observed no one with the Minnesota Department of Health Certified Protection Manager Certificate. Ensure someone with the ability to oversee food employees and food operations, and is involved in the day-to-day food operation, obtains the certificate. See link for more information and how to obtain the certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed cooler in back room in disrepair. Ensure all equipment is maintained in good repair and proper adjustment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed no food license posted. Ensure the business license is posted so everyone can see.

     Code MCO 188.390

2. Jul 6, 2026 Routine Score 84
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed the PIC did not sanitize food contact surfaces before use. Ensure food contact surfaces are washed, rinsed, and sanitized then air dried to prevent pathogen growth and spread. Discussed with PIC about the proper way to sanitize food contact surfaces.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.

     Observed no air-drying room for the amount of equipment and utensils accumulated. Dish rack was sitting over the third compartment of the sink. Ensure air-drying room is provided for washed, rinsed and sanitized equipment.

     Code MN Rule 4626.0685A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink did not have stoppers to hold water. Ensure plumbing system remains in good repair.

     Code MN Rule 4626.1040B

   • 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.

     Observed no one that works at the facility and has the ability to oversee food employees has the Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure it is obtained and posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     Observed PIC wash avocado, and rinse dish in hand washing sink. Ensure hand washing sinks remain accessible at all times, and are used exclusively for hand washing purposes. Discussed and educated with PIC at time of inspection.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

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

     Observed low cooler with an air temperature of 45F and time/temperature controlled (TCS) foods above 41F (listed in observations). Ensure cold-holding TCS foods are at 41F and below to prevent pathogen growth. Foods above 41F were discarded and PIC stated they will use the other coolers.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed low cooler with an air temperature of 45F. Observed cooler in back room in disrepair, (no foods stored). Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Observed violations pertaining to cold-holding, sanitizing and hand-washing. Ensure the person in charge is able to demonstrated their knowledge the importance of food safety and how it pertains to their facility.

     Code MN Rule 4626.0030DEFGHI

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Observed illness policy does not inform the employees of their responsibility to report foodborne illness symptoms and diseases. It does not outline when the employee can return to work or be restricted or excluded. Ensure an employee health policy is in place that meets the code, and employees are educated and are knowledgeable about the policy. Discussed employee illness with the person in charge.

     Code MN Rule 4626.0040A

   • Not serious Priority 3

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

     Observed business license was not posted. Ensure it is posted in a place that can be easily seen.

     Code MCO 188.390

   • Not serious Priority 3

     Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

     Observed employee items stored in prep cooler, in back cooler, and on shelving. Ensure employee items are stored separately from facility items.

     Code MN Rule 4626.1480B

   • Not serious Priority 3

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

     Observed food debris inside low cooler. Ensure all non-food contact surfaces are maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed internal temperature device in cooler was at the back of the cooler. Ensure there is a temperature measuring device in the warmest part of the cooler, by the door, to monitor air temperature.

     Code MN Rule 4626.0620A

3. Dec 6, 2024 Routine Score 94
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizing step after washing and rinsing food contact equipment and utensils. Discussed sanitizing step as a part of the three bay sink. Ensure food-contact surfaces of equipment and utensils are washed, rinsed, and sanitized to prevent pathogen growth.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.

     Observed no air-drying room for the amount of equipment and utensils accumulated. Ensure air-drying room is provided for washed, rinsed and sanitized equipment.

     Code MN Rule 4626.0685A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink did not have stoppers to hold water. Ensure plumbing system remains in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed spray bottle with bleach inside without label. Ensure all working containers of chemicals have a label of what is inside.

     Code MN Rule 4626.1595

   • 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.

     Observed no one that works at the facility and has the ability to oversee food employees has the Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure it is obtained and posted on site.

     Code MN Rule 4626.0033A

4. Jan 23, 2024 Follow-Up Score 100

   Result: Complete.

5. Jan 4, 2024 Follow-Up Score 90
   • Not serious Priority 3

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

     No copy of the food license was posted. A copy is being sent with this report. Post the license copy.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Bleach is in use for sanitizing in the 3-compartment sink, but no test strips were available to measure the concentration of the chlorine in the bleach. Provide a chlorine test strip kit. The approved range for sanitizing with chlorine is 50ppm - 100ppm.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     The display cooler is not holding temperature at 41F or below. If this is not corrected by reducing the temperature setting, provide service to the unit so it holds temperature properly.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Sambusas were observed with an internal temperature of 43.5F. Sambusas were moved to a colder unit to re-cool. Ensure the sambusas are always kept at 41F or lower.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     In the back storage room, evidence of mouse activity was observed with droppings and chewed debris on the floor under equipment. Owner stated by phone that a pest control company is coming soon to provide service. Inspector and owner discussed how the owner can have the droppings cleaned up, and all boxes lifted off the floor - so mice do not have places to hide and so employees can see clearly if more mouse droppings are appearing. Inspect the floor in the back storage room daily to ensure the mouse problem is eliminated.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     There was no Employee Illness Log onsite. One is being sent with this report. Use the log to write down when employees need to stay out of work (such as with vomiting or diarrhea), and when they return to work (at least 24 hours after their last symptom of vomiting or diarrhea). Form more employee illness information, visit https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

6. Dec 8, 2023 Routine Score 88
   • Not serious Priority 3

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

     The license was not posted at the time of inspection.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine is used as sanitizer but the operator did not provide Chlorine test strips. Discussed cleaning and sanitizing with the operator.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Adjust or repair the display cold holding unit to maintain sambusas and other TCS foods at 41*F or below.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

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

     Registered the temperature of sambusas at 47*F inside cold holding display unit. The operator was instructed to move sambusas to a cooler registering satisfactory temperatures. Discussed cold holding and equipment maintenance with operators.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on the floor behind storing equipment and boxes. Discussed pest control with the operator.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     The operator discussed employee illness but did not provided employee illness log. Discussed illness recording with the operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed hand washing sink without soap. Provided at the time of inspection.

     Code MN Rule 4626.1440