Sinxay Cafe, LLC

Year by year

Inspections

1. Jun 3, 2026 Routine Score 98
   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     The person in charge could not describe illness symptoms that must be reported to the PIC such as vomiting and diarrhea. Review illness policy with employees.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

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

     Observed the 1-door lowboy refrigerator was holding an ambient temperature of 47*F. Have unit serviced so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water of only 71*F in employee restroom. Provide a minimum temperature of 100*F at this hand sink.

     Code MCO 188.380