Fewa Enterprises LLC.

Year by year

Inspections

1. Sep 10, 2026 Routine Score 98
   • Not serious Priority 2 Corrected on site

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed facility is making their own yogurt. Ensure a HACCP plan is submitted to obtain a variance to ferment time/temperature controlled for safety (TCS) foods. At time of inspection PIC discarded the yogurt. Foods like the Mango Lassi, made with the yogurt made on site were also discarded.

     Code MN Rule 4626.0415C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed caulking around three compartment sink is black. Ensure sink is cleaned or caulking is replaced so it is clean.

     Code MN Rule 4626.1520A

2. Sep 16, 2025 Follow-Up Score 96
   • Not serious Priority 2 Corrected on site

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed yogurt made on site and used in foods prepared and served on site. Ensure a HACCP plan is submitted for a variance to continue to ferment time/temperature controlled for safety (TCS) foods like milk. Yogurt was discarded. Yogurt must be commercially processed to prevent harmful bacteria which could lead to customers getting ill.

     Code MN Rule 4626.0415C

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     Observed fermenting of milk to make yogurt. Ensure business submits a request for a variance before making foods which require a variance.

     Code MN Rule 4626.1690C

3. Sep 2, 2025 Routine Score 80
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed yogurt made on site and used in foods prepared and served on site. Ensure a HACCP plan is submitted for a variance to continue to ferment time/temperature controlled for safety (TCS) foods like milk. Yogurt was discarded. Discussed with owner over the phone to discontinue making yogurt until a variance is obtained, and to discard all foods where the yogurt was used. Yogurt must be commercially processed to prevent harmful bacteria which could lead to customers getting ill.

     Code MN Rule 4626.0415C

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed Masala Dosa being cooled, thickly stacked (over six inches). Ensure foods which are cooked and cooled on site are cooled using an effective method. Food was at 115F within 30 min of starting to cool. Active cooling is done with ice and ice wands and constantly stirring the foods. Discussed with PIC. PIC placed foods in thin sheet pans where foods are no more than two inches thick, and placed in the freezer to accomplish passive cooling and proper cooling methods.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed quaternary ammonium sanitizer being used in three compartment sink was below 100PPM. PIC added sanitizer to the solution and made the concentration at 400PPM. Ensure sanitizer is being used at the proper concentration to prevent pathogen growth on food-contact surfaces.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Observed no sanitizer test strips available. Ensure test strips are available for each type of sanitizer being used.

     Code MN Rule 4626.0815

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no hand soap at hand washing sink at time of inspection. PIC filled the hand soap at time of inspection. Ensure each handwashing sink is provided with soap at all times the establishment is doing food preparation.

     Code MN Rule 4626.1440

   • Serious Priority 1 Corrected on site

     Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

     Observed coconut sauce at 53F four hours after preparation. PIC discarded foods. Ensure foods made from ambient temperature (70F) ingredients are cooled properly within four hours to 41F.

     Code MN Rule 4626.0385B

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed improper cooling, fermentation without a variance, low sanitizer and no hand soap at the hand washing sink. Ensure the person in charge is following proper food safety procedures and overseeing food employees food safety procedures.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     Observed fermenting of milk to make yogurt. Ensure business submits a request for a variance before making foods which require a variance.

     Code MN Rule 4626.1690C