Sister Kitchen

Year by year

Inspections

1. Apr 30, 2026 Routine Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed a light film of cooking oil on the side of the fryer and a small amount of food spills inside the bottom of the prep cooler. Clean referenced areas and maintain in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed an expired food license posted on premise. Obtain current license and post.

     Code MCO 188.390

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floor under the fryer in need of a good cleaning. Clean floor and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed the original manufacturer's plastic film on the outside of the stove. Remove plastic film to provide a smooth and easily cleanable surface.

     Code MN Rule 4626.0495

   • Not serious Priority 3 Corrected on site

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Observed two light bulbs burned out in the cooking hood. Replace referenced light bulbs with new light bulbs. Light bulbs were replaced at the time of the inspection by the building manager.

     Code MN Rule 4626.1470C

2. Jun 10, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     Observed a large container of flour to not be labeled. Label all containers with food ingredients. Operator labeled item during the inspection.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed an open bag of sweet rice. Once open, dump contents into a covered container or store open bag in a covered container and label.

     Code MN Rule 4626.0235A(4)

   • 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 state certified food protection manager for kitchen. Provide a current State of MN certified food protection manager for facility. Included below is a link to useful information on the MN Department of Health website and how to obtain proper certification. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Once obtained, post a copy of the current State of MN CFPM certificate on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     Observed soft grained wood block used as a cutting board. Block had noticeable cracks in surface. Replace existing wood block with one that is hard grained and intact.

     Code MN Rule 4626.0490

3. Jun 18, 2024 Follow-Up Score 100

   Result: Complete.

4. Jun 4, 2024 Routine Score 88
   • Serious Priority 1

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

     OBSERVED NO EMPLOYEE ILLNESS LOG ON SITE. EXAMPLE OF AN EMPLOYEE ILLNESS LOG SENT OUT WITH INSPECTION REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED STYROFOAM CLAMSHELL CONTAINERS AND BLACK PLASTIC USED ON SITE. OPERATOR TO DISCONTINUE USING CONTAINERS AS THEY ARE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS SENT OUT WITH INSPECTION REPORT.

     Code MCO 204.30B

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED NO THIN TIP THERMOMETER ON SITE. PROVIDE AND MAINTAIN ON PREMISES.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     OBSERVED HOOD BAFFLES IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1530A

   • 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 MEATBALL SAUCE IN COOLER WITH NO DATE MARKING. DATEMARK ALL TCS FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     OBSERVED A PAPER TOWEL DISPENSER TO BE MOUNTED ABOVE THE THREE COMPARTMENT SINK. REMOVE AND REINSTALL ABOVE THE HAND SINK.

     Code MN Rule 4626.1455

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     OBSERVED UNPACKAGED FOODS STORED IN PLASTIC THANK YOU BAGS. STORE FOODS IN PROTECTIVE FOOD GRADE CONTAINERS.

     Code MN Rule 4626.0500B