Fathi Cafe #113

Year by year

Inspections

1. Jul 1, 2025 Routine Score 92
   • 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 owner has taken a food safety class but did not apply for a CFPM license. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about applying for a CFPM license. Once received, post in the restaurant.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     No license was posted.

     Code MCO 188.390

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The soap dispenser at the hand sink was empty. Keep it filled with soap. Dish soap was found and used during the inspection.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at the handsink. Some were found and placed at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The food wash sink was full of miscellaneous items and could not be used. There were also a lot of other items on the floors and in other areas of the coffee shop that need to be removed so that the operation is not affected by these items or food becomes contaminated.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     The business is a coffee shop and chicken was being prepared on hot plates. The only food items approved for cooking on hot plates are lentils(beans) and rice. No proteins or other food items including eggs are allowed to be be prepared.

     Code MN Rule 4626.1475A

   • Serious Priority 1

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

     No employee illness log was being kept. One was left with the operator.

     Code MN Rule 4626.0040C

2. Jan 31, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     Obtain ingredient sheets for all foods that customers can help themselves to (Mango drinks) and have ingredient sheets available so that employees can communicate the ingredients of the Sambusa and other products obtained from Som America.

     Code MN Rule 4626.0435A

   • 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.

     Naleye has taken a food safety class but needs to submit an application to MDH. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     A copy of the food license still needs to be posted.

     Code MCO 188.390

3. Dec 5, 2023 Routine Score 86
   • Not serious Priority 3

     Label all food packages as required by the law.

     Missing ingredient list for foods received from Som America. Obtain.

     Code MN Rule 4626.0435A

   • 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.

     None of the staff have taken a food safety class and applied for a CFPM certificate. Information will be included with this report.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Paper towels were not at the handsink at the time of the inspection but some were found and put at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No cooking thermometer was available at the time of the inspection to check food temperatures.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No strips for testing sanitizer was available at the time of the inspection. The sink was set up and some test strips were given to the staff.

     Code MN Rule 4626.0715

   • Serious Priority 1

     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.)

     Some of the Canboolo dishes in the hot holding units were not above 135F as required. They were at 110F. The units were immediately adjusted .

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     No employee illness form was available at the time fo the inspeciton. One will be included with this report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     The buisiness license needs to be available and posted in the restaurant.

     Code MCO 188.390

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     There were a lot of items unnecessary to the operation of the restaurant. There were items around and on the microwave as well as other areas. Please remove these items so that the kitchen area can be kept clean.

     Code MN Rule 4626.1580AB