Sweedee Cafe LLC

Year by year

Inspections

1. Jun 29, 2026 Routine Score 92
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The "Novsun" warmer at the front area is household and not NSF approved. Note: Remove it. Note: All equipment used in licensed food service facilities need to be of commercial grade and NSF or equivalent approved. Note: Please see the fact sheet sent with the report.

     Code MN Rule 4626.0506A

   • Serious Priority 1 Corrected on site

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

     Cold TCS foods not cold held at 41 F or below. Note: See above for foods and temperatures. Note: Relocated to working unit for rapid chilling. Note: Except when TPHC method food safety is being used, hold all cold TCS foods at 41 F or below at all times. Note: For details, please see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     Employee illness logs not maintained onsite. Note: Record employee illness and keep the log onsite as required. Note: For details, please see the log template sent with the report

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Single door U/C refrigerator in use was not maintaining 41 F or below. Note; Repair it before use.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged ceiling tiles seen downstair in the storage room. Note: Repair.

     Code MN Rule 4626.1515

2. Jul 2, 2025 Routine Score 98
   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths found sitting on the prep table. Note: PIC relocated it into the sanitizer bucket for correction.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer not provided onsite. Note: Provide and use it to accurately monitor internal food temperature.

     Code MN Rule 4626.0705A

   • 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.

     No state of Minnesota health department certified food protection manager (CFPM) for the facility's food operation. Note: Manager had training certificate dated to 4/11/2025. But not registered with the state. Note: Submit the copy of this certificate to obtain state certificate. Note: For details, please visit the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The "Novsun" warmer at the front area found to be household and not NSF approved. Note: Remove. Note: All equipment used in the food service facility need to be of commercial grade and NSF and equivalent approved

     Code MN Rule 4626.0506A