Hamdi Cafe 2 #166

Year by year

Inspections

1. Mar 4, 2026 Follow-Up Score 94
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Sambusas were still being cooled at room temperature instead of being cooled more quickly in the stand up cooler or the freezer. Sambusas were also being cooled in the display cooler and should be cooled in a larger cooling unit (Stand up cooler) or freezer.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     The sandwiches in the front display cooler were at 44F. Some Sambusas were also in the front display cooler as well and cooling 77F and likely raising the temperature. The cooling sambusas were moved to the freezer and the temperature will be monitored.

     Code MN Rule 4626.0395A2

2. Feb 2, 2026 Routine Score 86
   • Not serious Priority 3

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

     No wiping cloth bucket was being sued. One had been dropped off at the previous inspection. Be sure to have set up for use a wiping cloth bucket with at least 50ppm chlorine.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     There were a large volume of sambusas being cooled at room temperature and then placed in the display cooler. There was also a large container of ground beef being cooled in the back reach in cooler. Be sure that these are cooled quickly from 135 to 70 in 2 hours and down to 41 in the 4 hours after that by cooling them in equipment that would handle the temperature and by making sure that ground beef is in a container that is less than 3" high. This was discussed and it was suggested that the sambusas be cooled in another cooler and the ground beef placed in the freezer first to quickly cool.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

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

     The sambusas in the front display cooler were at 59F and the air temp was also the same temperature. These were moved to the large glass display cooler that had an air temperature of 38F. A meat dish in the back stand up cooler was at 47 as was the air temperature. A large container of ground beef at 86F had been placed in the cooler to cool and may have raised the internal temperature and the food temperatures. The meet dish was moved and the unit was adjusted lower.

     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.

     The front display cooler did not seem to be working properly and the temperature would not go below 58F. This unit needs to be repaired. The back stand up cooler was also reading 47F air and may need to be repaired as well if after adjusting it does not drop below 41F.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     The employee illness log was not located and another one was given to the operator.

     Code MN Rule 4626.0040C

   • 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 available at either of the handsinks. Some were located and put at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test strips were available for testing the concentration of the chlorine in the wiping cloth bucket and 3 compartment sink.

     Code MN Rule 4626.0715

3. Feb 13, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     No wiping cloth bucket was available. A sani kit will be dropped off.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     The large bulk container of sugar was still uncovered. The lid was immediately located and placed on the container.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The surfaces of some of the shelving, especially the upper shelves in the dishwashing area, had a build up of dust and debris, as well as the sliding doors of the display cooler. These need to be cleaned regulary.

     Code MN Rule 4626.0855

4. Jan 6, 2025 Routine Score 78
   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     The facility did not have any method of testing the concentration of the sanitizer.

     Code MN Rule 4626.0815

   • Not serious Priority 3

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

     No sanitizer was being used for wiping cloths. Use a wiping cloth bucket with the proper concentration of sanitizer.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Dishes were being washed/rinsed in the 2 compartment sink instead of using a 3 sink (wash, rinse, sanitizer) method. None of the dishes were being sanitized.

     Code MN Rule 4626.0900

   • Serious Priority 1

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

     The employees were not aware of an employee illness log on location. One in both English and Somali was left at the end of the inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     The front hand sink had steel wool in it, either being washed or the sink being used for washing. The back hand sink had strainers in it, making it inaccessible for use as well.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Eggs in the back stand up cooler were being stored above sauces below. These need to be stored below items that they could potentially drip on.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Dishes were being washed in the 2 compartment food prep sinks instead of being wash, rinsed, and sanitized in the 3 compartment sinks.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

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

     The bottom shelves of the working prep tables were covered with contact paper that was shredded, making them difficult to clean and keep clean. Suggest removing all the contact paper.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     The large bulk container of sugar was uncovered and no lid could be located. The container needs to have a cover and when the sugar is not in use during the business hours, it should be tightly covered.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Witnessed an employee washing their gloved hands instead of changing the gloves.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The surfaces of many of the shelves, especially the upper shelves in the dishwashing area had a build up of dust and grease. These need to be cleaned frequently. The grooves of the sliding doors of the display cooler had a build up of food debris and should be cleaned regularly.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     The microwave oven had a build up of debris that made it appear that it was not being cleaned every day.

     Code MN Rule 4626.0850

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Because the employees were not aware of proper glove use or proper sanitizing of dishes, there appears to be lack of properly communicated food safety procedures.

     Code MN Rule 4626.0035DGHIKM

5. Dec 21, 2023 Routine Score 94
   • Serious Priority 1

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

     The front display cooler was at 45F with the Sambusa at 45F. The unit was adjusted to 38F. Check to be sure the temperature comes down and if not, have it repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the CFPM certificate in the restaurant.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Sanitizer test strips are needed to verify the concentration of the chlorine in the 3 compartment sink and wiping cloth buckets so that it is neither too low or too high.

     Code MN Rule 4626.0815