Tayyibaat Grill R421

Year by year

Inspections

1. Sep 23, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The back hand sink was not stocked with soap. Be sure that this sink has soap so that employees in the back kitchen area do not need to go in front to wash their hands.

     Code MN Rule 4626.1440

2. Aug 27, 2025 Routine Score 90
   • Serious Priority 1

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

     The spaghetti in the salad prep table was at 60F. It had been prepared earlier and was moved immediately to another cooler. The unit does not appear to be functioning properly.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The back hand sink did not have hand soap. The dispenser was broken. Soap was located and placed at the hand sink.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The egss that had just been cooked were in the hot holding unit but the side they were in did not have water in it. They were at 113F. This was corrected immediately. Chicken at the deep fryer was being kept in baskets and out of temperature (98F and 111F). These were immediately reheated and then put in hot holding.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Grill utensils were being stored in water near the grill at room temperature. This was immediately corrected by putting the utensils in a clean container without water.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

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

     The salad prep table and cooler were not able to keep foods at or below 41F and needs to be repaired. The front display cooler also was not able to keep foods above 41F and needs to be repaired.

     Code MN Rule 4626.0735AB

3. Jul 1, 2024 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     No test strips were available but some were left with the operator.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

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

     The bulk container of flour did not have a cover on it. One was found and put on the container.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

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

     Some of the bulk containers had labeling that had worn off and were no longer easily identified. This was corrected immediately.

     Code MN Rule 4626.0240

   • Serious Priority 1 Corrected on site

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

     The spaghettin and tomato in the cold pan cooler were above 41F. The Spaghetti was discarded and the unit turned down.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Several of the lights in the back prep area were out. Have these bulbs replaced or the light fixture repaired so there is ample lighting for cleaning and preparing food.

     Code MN Rule 4626.1470C

   • Not serious Priority 3 Corrected on site

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

     Some of the cooler surfaces including the handles were sticky to the touch. These need to be regularly to prevent contamination from hands touching them and then touching ready to eat foods.These surfaces were cleaned immediately

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The back handsink was missing soap

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     One of the sinks needs a handwashing sign.

     Code MN Rule 4626.1457