East Cafe

Year by year

Inspections

1. Oct 16, 2025 Routine 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.

     Observed no Certified Food Protection Manager employed at the business. Use the following website to obtain training information and provide this final certificate to your inspector. This was discussed. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed mango fruit drink within the cooler and made more than 24 hours prior without a datemark. Mark the date of the product on the container for reference of date made. This was discussed and person in charge date-marked the product.

     Code MN Rule 4626.0400A

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

     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.

     Observed cream cakes made in residential home. After discussion, PIC removed and in future make them onsite.

     Code MN Rule 4626.0130B

   • 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 CFPM employed here. Obtain location and class information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed food bins being stored on the floor. Discussed the need for more shelving.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Equipment observed sitting on the floor. Discussed the need for more shelving.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     No handwash signage observed in restrooms.

     Code MN Rule 4626.1457