Soul Bowl LLC

Year by year

Inspections

1. Jan 21, 2026 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.

     Facility has a designated individual to complete an approved course and register with the State of Minnesota for the Certified Food Protection Manager (CFPM). Provided link to the State of MN application portal for CFPM to apply to register online. Once certificate from State of MN is obtained, post in establishment for inspectors to verify during inspections. Maintain CFPM current at all times. Post CFPM on site for inspectors to verify during inspection.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Chicken wings (50F) and andouille sausage (48F) were observed improperly cold holding in the upper part of the Sandwich Cooler at the time of inspection. Discussed with manager that foods that are stored cold need to be kept at 41F or below at all times to be safe to serve to customers. It was not known when these foods were placed in the Sandwich Cooler, so manager opted to discard products. Mambo Sauce (62F) and Jerk Sauce (60F) were observed improperly cold holding on the counter top at the time of inspection. Discussed with Person In Charge that dressings and sauces made in house must be refrigerated at all times to be safe to serve to customers. Person In Charge opted to cool the sauces in the Walk In Cooler since they were only set out for 1 hour. Sauces were cooled to around 43F-45F within 1 hour and would continue cooling until cold at 41F or below. Retrain staff to monitor foods and keep all cold TCS foods at 41F or below at all times for food safety.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Containers of cooked sweet plaintains were observed improperly cooling in the Walk In Cooler at the time of inspection in tightly covered and stacked aluminum containers. Worked with Chef to uncover these foods and spread the containers out to allow most rapid cooling. Retrain staff to use rapid cooling methods in thin containers in thin layers, and to only cover foods when they are totally cooled to 41F or below.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     At the time of inspection there was no independent means of measuring the hot water sanitizing rinse temperature rinse of the high temperature dish machine. Discussed with Manager that there needs to be a thermometer to monitor the temperature of the rinse cycle to make sure that the temperature is hot enough to sanitize the dishes. Provide an independent means of measuring the rinse cycle of the high temperature dish machine and keep it on site at all times.

     Code MN Rule 4626.0710B

   • Not serious Priority 3 Corrected on site

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

     Wiping cloth bucket sanitizer was measured at 100PPM at the time of inspection. Discussed with Chef that sanitizer buckets may need to be changed more frequently throughout the day because they are being used to wipe surfaces regularly and the sanitizer depletes with each use. Chef refreshed sanitizer bucket. Maintain sanitizer buckets at 200PPM quat according to manufacturer's instruction and refresh when needed to keep solution within safe and effective range.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Handwash sink in the back dish area was observed missing a sign notifying employees to wash hands. A copy of a handwash sign was provided with emailed report for operator's convenience if they would like to use that, or they can provide their own. Provide sign and maintain so that employees are notified to wash hands.

     Code MN Rule 4626.1457

2. Jan 16, 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.

     Facility has a designated individual to complete an approved course and register with the State of Minnesota for the Certified Food Protection Manager (CFPM). Provided application and information on approved CFPM courses with emailed report. Have the designated individual complete and pass an approved course, and then register with the State of Minnesota. Once certificate from State of MN is obtained, post in establishment for inspectors to verify during inspections. Maintain CFPM Current at all times.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     House made sauces of Maple Lavender Butter and Mambo Sauce were observed bein kept at room temperature in the front prep area. Discussed with Chef that the shelf stability of the two sauces is not known and until lab analysis or HACCP plan of sauces is completed and determines sauces to be shelf stable, they must be kept refrigerated. If they work better at room temperature, it was discussed either taking out a small amount and using up quickly or using Time as a Public Health Control (TPHC) for a longer period of time. Attached TPHC plan template in message with emailed report. Chicken wings that are fully cooked were observed being improperly cold held at 55F in the upper part of the Sandwich Station at the time of inspection. Containers were overfilled and the Sandwich Station is located across hot flat top, stove and ovens. Discussed with Chef to have staff store less food in the containers, or have an extra container of product in the lower where it is easier to keep food cold but also easy to access for refills. Discard time for food was set 4 hours from time food was suspected to have gone above 41F. Maintain cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Containers of collard green that were measured at 55F at the time of prep were observed tightly covered and stacked on top of each other in the Walk In Cooler several minutes later. Discussed with Chef that any containers of foods that are not 41F or below must be kept uncovered to allow heat to escape and cold air to cool the food faster. Food containers must be unstacked so that they can cool in a single layer allowing more cold air to reach the food. Retrain staff to use these cooling methods, cool food with containers that are uncovered and unstacked.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Packaged juices and dessert items such as donuts were observed without labels. Discussed with operator that packaged foods need to be labeled with ingredient, allergen and other information. Provided food labelling guidance document with emailed report for operator. Provide labels with applicable information. Contact inspector with questions.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     There was no independent temperature measuring device for checking that the hot water sanitization rinse of the high temperature dish machine is reaching 160F or higher. Provide an irreversible temperature device that indicates maximum temperature reaches 160F or above.

     Code MN Rule 4626.0710B