Zmbja Food Corp

Year by year

Inspections

1. Jul 6, 2026 Follow-Up Score 96
   • Not serious Priority 3

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

     There was no hand wash sign at front hand wash sink. Provide a hand wash sign at this sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in dispensers at both the front and back room hand wash sinks. Provide and maintain paper towels in dispensers at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at back room hand wash sink. Provide and maintain soap in soap dispensers at all times. This was corrected by PIC.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop stored directly on top of ice machine. Store ice scoop in a clean and sanitized container. This was corrected by PIC.

     Code MN Rule 4626.0275E

2. May 11, 2026 Routine Score 86
   • Serious Priority 1

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

     Correct the following: 1)Observed numerous TCS foods at elevated temperatures on Coldwells and in refrigerators. See attached temperature chart on this report. 2) Observed opened containers of peanut sauce and teriyaki sauce on establishment shelves. Label states to refrigerate products after opening. 3) Observed Tofu in 1-door Upright refrigerator at 50*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Correct the following: 1) In the back room observed True cooler #3 was holding an ambient temperature of 50F. Repair unit so that it maintains a temperature of 41*F or less. Until repaired discontinue using this unit to hold any TCS foods. 2) At front line observed ambient temperature of 2-door lowboy at 49*F. Repair unit so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     There was no hand wash sign at front hand wash sink. Provide a hand wash sign at this sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in dispensers at both the front and back room hand wash sinks. Provide and maintain paper towels in dispensers at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at back room hand weash sink. Provide and maintain soap in soap dispensers at all times.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed employee wash equipment and utensils at 3-comp sink and placed them on shelf for use. No attempt was made to sanitize the utensils. Follow the following when ware washing: 1st compartment wash with detergent 2nd compartment clear rinse with water 3rd compartment sanitize with approved sanitizer Discussed these procedures with PIC.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     There were no sanitizing buckets being used to keep sanitizer cloths between use. Use sanitizer buckets with approved sanitizer for storage of wiping cloths between useage.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop stored directly on top of ice machine. Store ice scoop in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • 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.

     Label and date mark TCS foods stored in squeeze bottles as described above in Coldwell units and refrigerators.

     Code MN Rule 4626.0400A

3. May 14, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Observed bagged lettuce in True cooler #3 at 54*F. Maintain all cold TCS foods at 41*F or less. Note: Bagged lettuce moved to cooler that was holding an ambient temperature of 40*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     In the back room observed True cooler #3 was holding an ambient temperature of 54*F. Repair unit so that it maintains a temperature of 41*F or less. Until repaired discontinue using this unit to hold any TCS foods.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     There was no hand wash sign at front hand wash sink. Provide a hand wash sign at this sink.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed a box of shell eggs stored above a box of lettuce. Store shell eggs separate from or beneath RTE foods like lettuce. This was immediately corrected by manager.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop laying on floor. Hang mops to dry between uses.

     Code MN Rule 4626.1540