Amaal Cafe LLC

Year by year

Inspections

1. Jul 20, 2026 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed one display cooler with dishes inside and not turned on. Ensure equipment is maintained in good repair, replaced, or removed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed three compartment sink did not have drainboards. Ensure a three compartment sink with integral drain boards at each end is installed. Plans may be required to be submitted with the city.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed duct-tape on outside of display cooler used for holding food. Ensure all non-food contact surfaces are smooth and easily cleanable.

     Code MN Rule 4626.0495

   • 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

     Observed no paper towels at hand washing sink. PIC provided paper napkins. Ensure hand washing sink has a supply of paper towels or other approved hand drying device.

     Code MN Rule 4626.1445

   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed current license was not posted in a easy to see area. Ensure the current business license is posted.

     Code MCO 188.390

2. Jul 6, 2026 Routine Score 82
   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Observed no health policy in place which trains employees to report foodborne illness symptoms. Ensure employees are trained on foodborne illness symptoms and diseases as well as what to do when they have symptoms, diseases or are exposed to pathogens that can be spread through food. Emailed PIC information on employee illness.

     Code MN Rule 4626.0040A

   • Serious Priority 1 Corrected on site

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

     Observed cooler was holding time/temperature controlled for safety foods above 41F. (Temperatures listed in observations portion of report.) Ensure all cold-holding time/temperature controlled for safety foods are at 41F and below. PIC discarded at time of inspection.

     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.

     Observed two display coolers in disrepair. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed three compartment sink did not have drainboards. Ensure a three compartment sink with integral drain boards at each end is installed. Plans may be required to be submitted with the city.

     Code MN Rule 4626.0680A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed PIC was unaware sanitizer should be used. Ensure all food-contact surfaces are sanitized after washing and rinsing. At time of inspection PIC was educated.

     Code MN Rule 4626.0900

   • Not serious Priority 3 Corrected on site

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     Observed no sanitizer on site. Ensure sanitizer is available at all times the facility is operating. At time of inspection PIC obtained sanitizer.

     Code MN Rule 4626.0721B

   • Not serious Priority 3 Corrected on site

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

     Observed wiping cloths in bucket of water without sanitizer. Ensure wiping cloths are held in chemical sanitizer. At time of inspection PIC obtained sanitizer and brought the solution to the proper concentration.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed duct-tape on outside of display cooler used for holding food. Ensure all non-food contact surfaces are smooth and easily cleanable.

     Code MN Rule 4626.0495

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed hand washing sink did not have soap. Ensure each hand washing sink is provided with soap. PIC provided dish soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed garbage can was missing from hand washing sink. Ensure garbage cans are provided at each hand washing sink where paper towels are used.

     Code MN Rule 4626.1390

   • 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

     Observed no paper towels at hand washing sink. Ensure paper towels or other approved hand drying device is provided at each hand washing sink. PIC provided disposable napkins at time of inspection.

     Code MN Rule 4626.1445

   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed current license was not posted in a easy to see area. Ensure the current business license is posted.

     Code MCO 188.390