Happy Cafe #124

Year by year

Inspections

1. Dec 22, 2025 Routine Score 100
   • 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 facility still does not have a CFPM. At least one employee must take a food safety class and submit their certificate and application to MDH to become a MN CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • 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.

     Cooking of raw chicken was observed during the inspection. There was also raw beef in the reach in cooler. This facility is not equipped with exhaust ventilation that is required to remove heat, smoke, and grease laden vapors. Discontinue the cooking of products other than Malawa or reheating pre cooked food items.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The 3 compartment sink faucet was leaking badly and needs to be repaired.

     Code MN Rule 4626.1040B

2. Jan 13, 2025 Follow-Up Score 98
   • 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 facility still needs a certified food manager. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information and to find classes offered in multiple languages.

     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

     Code MN Rule 4626.1445

   • 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.

     Styrofoam is still being used. Attached is information about the Green to Go Ordinance.

     Code MCO 204.30A

3. Dec 18, 2024 Routine Score 86
   • 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.

     There is still no CFPM working at the store. Visit the MDH site form more information about classes. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     No employee illness log was being used at the time of the inspection. Visit our City website to view and print an employee illness log.https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/#d.en.173360

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap was available at the hand sink. Dishsoap was used for washing hands.

     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

     No paper towels were at the handsink. Some were found and put at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     At the time of the inspection, Raw beef and onions were being cooked on a hot plate. There was also a lot of raw chicken in the reach in freezer. A hood is necessary to capture grease and condensation, and these foods are NOT APPROVED to be on the menu and being prepared on site. Discontinue cooking foods that were not approved without the use of a hood.

     Code MN Rule 4626.0690

   • 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.

     Unapproved styrofoam containers are being used in the facility. These are not approved and have been banned from use for several years. Obtain approved containers. A fact sheet will be attached with this report. Continued use may result in a $200 citation.

     Code MCO 204.30A

   • 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

     The handsink was providing only cold water. The hot water needs to be fixed.

     Code MCO 188.380

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The 3 compartment sink did not have either cold or hot water. This needs to be repaired immediately. Currently the only source of water was from the hand sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     The handwashing sink was the only source of water and therefore being used to fill up water buckets for the 3 compartment sink. This 3 compartment sink needs to be repaired so that the handsink can be used for handwashing only.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     No bleach was available to use for sanitizing dishes.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     There was no bleach or other sanitizer available for creating a sanitizer wiping cloth bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     No thermometer was in the cold pan cooler unit that could be used to verify the temperature was being maintained at 41F or less. One was provided.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     No license was posted.

     Code MCO 188.390

4. Dec 21, 2023 Routine Score 94
   • 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.

     At least one employee must take a food safety class and submit the certificate of completion to the Minnesota Department of Health to recieve their CFPM certificate. Post this certificate in the restaurant. Information will be sent with this report.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     No employee illness log was being used at the time of the inspection. A copy was left with the operator at the end of the inspection that can be used.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test strips were available at the time of the inspection. Some were left with the operator but some need to be purchased.

     Code MN Rule 4626.0715