Nasrisom Kitchen #r407

Year by year

Inspections

1. Sep 18, 2025 Follow-Up Score 94
   • Serious Priority 1

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

     The food in the cold pan unit and the front display were still above 41F. Both units were not working properly and the amount of food being kept in the unit was limited and time as a public health control was being used.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The sambusas in the front display cooler were not at 41F or less as well as the foods in the cold pan unit. The operator noted that TPHC was being used, but no documentation of when the food was prepared and when it needed to be discarded was present. Develop a system to be able to track the time the product is out of temperature so that it can be discarded after 4 hours.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     The cold pan unit/cooler near the grill was not working properly. This needs to be repaired before it can be used for cold holding foods. The front display cooler for sambusas was not working as well. One of the clear sliding doors was missing and the unit was not at or below 41F. If this it to be used for cold holding sambusas instead of time as a public health control, this needs to be repaired

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     The condensate line from the AC unit was draining into the handsink. This needs to be routed directly to sewer.

     Code MN Rule 4626.1220

   • 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.

     Although the owner has taken a food safety class, their certificate from completing the class must be sent to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and an application.

     Code MN Rule 4626.0033A

2. Sep 4, 2025 Routine Score 82
   • Serious Priority 1

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

     The foods in the cold pan grill line were all above 41F (48-64F). The unit was not working properly and all the food was immediately moved to the stand up cooler. The Sambusas in the front display unit were not at or below 41F (81F and 74F). The owner noted that these were on time as a public health control and would be used up within 4 hours of preparation.

     Code MN Rule 4626.0395A2

   • 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.)

     One of the 3 hot holding steam table units was out of water and the food temperatures were at 125F for the potatoes and 115F for the spinach dish. Water was added to the steam table the temperature adjusted.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The sambusas in the front display cooler were not at 41F or less. The operator noted that TPHC was being used, but no documentation of when the food was prepared and when it needed to be discarded was present. Develop a system to be able to track the time the product is out of temperature so that it can be discarded after 4 hours.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     The cold pan unit/cooler near the grill was not working properly. This needs to be repaired before it can be used for cold holding foods. The front display cooler for sambusas was not working as well. One of the clear sliding doors was missing and the unit was not at or below 41F. If this it to be used for cold holding sambusas instead of time as a public health control, this needs to be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Soap was missing from the front and back hand sinks. Some soap was located and placed at the sinks.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     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

     No paper towels were at the handsinks. Some were found and placed near the sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The cold water on one of the hand sinks was leaking and needs to be repaired.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     The concentration of the wiping cloth bucket sanitizer solution was >200ppm but corrected to about 100ppm.

     Code MN Rule 4626.1600

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     The condensate line from the AC unit was draining into the handsink. This needs to be routed directly to sewer.

     Code MN Rule 4626.1220

   • 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.

     Although the owner has taken a food safety class, their certificate from completing the class must be sent to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and an application.

     Code MN Rule 4626.0033A