Falstein Cafe #114

Year by year

Inspections

1. Aug 14, 2025 Routine Score 94
   • Serious Priority 1

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

     No employee illness log was available. One was left with the operator.

     Code MN Rule 4626.0040C

   • 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.

     Currently there is no CFPM. At least one employee needs to take a food safety class and submit an application to MDH to become a CFPM. 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 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No thermometer was available to check the temperature of reheated foods.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

     Cooking of foods were occurring on flat griddles, including goat, chicken and meats with mixed vegetables. The business does NOT have a hood and is not approved as a kitchen but only a coffee shop. Reheating of foods in a microwave is approved but no cooking of meats or other foods with oils or laden with grease and vapors. Discontinue cooking meats. Repeated violations observed in future inspections could result in a $200 citation.

     Code MN Rule 4626.0506B

   • Not serious Priority 3

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

     Code MCO 188.390

2. Jan 23, 2024 Routine Score 94
   • 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. One was left with the employee and one will attached with this report.

     Code MN Rule 4626.0040C

   • 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.

     No employee has taken a food safety class and obtained a CFPM certificate. 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 Corrected on site

     Label all food packages as required by the law.

     Cut mangos and a mango drink were in the stand up customer self service 2 door cooler. When customers can self service food items they must be labled properly with their ingredients, and where they were made. These were moved to the display cooler where the customer would need to ask for the item, and the employee could answer questions about the ingredients.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No thermometer was available to check the temperature of sambusas and other foods when reheating.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

     Some cooking of food was occurring using a flat griddle. No food that could be grease laden or with oils can be cooked in a facility without a hood to remove vapors. Reheating food in a microwave is acceptable. The equipment used for cooking was ordered to be removed. Make sure food items that you offer that are reheated are obtained from an approved kitchen.

     Code MN Rule 4626.0506B