Fatxi Cafe #120

Year by year

Inspections

1. Aug 25, 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.

     Although the operator has taken a food safety class, a copy of their certificate needed to be sent to MDH with an application in order to become a CFPM. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     A thermometer is needed for the front display cooler

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The water for both hot and cold was shut off at the handsink, because it was leaking a lot when it was on. This needs to be immediately fixed so that water for handwashing is available.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     The gasket on the right door of the prep table was off and preventing the door from closing properly. This needs to be reattached.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     There was no waste can near the hand sink.

     Code MN Rule 4626.1255C

   • Not serious Priority 3

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

     There was evidence that several different dishes of food with meat had been prepared in the preparation area using hot plates without the proper required ventilation. This included hard boiled eggs, goat meat (cooked and raw goat meat was in the prep cooler), chicken (in the prep table, stand up cooler, and in the back area). The business is a designated coffee shop and may be allowed to "cook" beans, rice, and malawa only without a hood. Sambusas and other similar precooked products can be available for reheating in a microwave. Discontinue cooking any proteins and remove these products from the kitchen. Repeated occurrences of this violation may result in citations.

     Code MN Rule 4626.0506B

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     There was evidence that employees were eating meals in the back area where food was being prepared. Any eating must be done outside of the food preparation area.

     Code MN Rule 4626.0105A

   • Serious Priority 1

     Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.

     Employees stated that some of the foods had been prepared at home (chicken at 78F in the prep table) with the volume and stated intent to serve to customers. Home cooked foods can NOT be brought in for sale.

     Code MN Rule 4626.0130B

   • Not serious Priority 2

     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 at the beginning of the inspection but some were placed at the sink immediately.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Wiping cloths were not being kept in a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test strips were available for checking the concentration of the sanitizer.

     Code MN Rule 4626.0715

2. Jan 31, 2024 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     No employee illness log was available at the time of the inspection. A log sheet was left that can be sued.

     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.

     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 Corrected on site

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

     A thermometer was missing from the front display cooler. One was given to the operator.

     Code MN Rule 4626.0620A