Darul Quran

Year by year

Inspections

1. Nov 9, 2024 Routine Score 94
   • 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.)

     Observed pre-packaged lunch boxes containing chicken holding at 109F. PIC was asked to increase the temperature of the hot box and monitor the temperature of the food.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and

     Observed no temperature log on-site for food being catered. You must take and record temperature of food being catered.

     Code MN Rule 4626.0035EF

   • Not serious Priority 3

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

     Post copy of Caterer license: St. Paul Restaurant & Catering.

     Code MCO 188.390