Bole Ethiopian Cuisine LLC

Year by year

Inspections

1. Aug 24, 2026 Routine Score 94
   • Not serious Priority 3

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

     Observed the business food license to not be posted. Post current food license.

     Code MCO 188.390

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed sections of the hood canopy, walls of canopy and exterior nonfood contact surfaces of coolers in need of cleaning. Clean referenced areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles in need of a good cleaning. Clean and maintain hood baffles clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed various unopened boxes of food on the floor in the kitchen. Store boxes of food off the floor. Recommended top operator to setup a few dunnage racks for proper storage.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic ramekins in the kitchen. Discontinue using non-compliant products for takeout. Recyclable or compostable products are allowed for use. Discussed the Minneapolis Green to Go Packaging ordinance with operator. An informational handout to be provided with the inspection report.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed Rekik Meratsion to be a current state of MN certified food protection manager but her certificate was not posted. Rekik to post her current state of MN CFPM certificate on site.

     Code MN Rule 4626.0033D

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed two containers of chicken in the walk-in cooler to be at 47*F. Per operator the chicken had been made a few days prior. The chicken was arranged and stacked in the coolers in a manner that made it difficult to meet the cooling times and parameters. At the time of the inspection, operator was discarding improperly cooled chicken.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed two containers of chicken in the walk-in cooler to be at 47*F. Per operator the chicken had been made a few days prior. The chicken was arranged and stacked in the coolers in a manner that made it difficult to meet the cooling times and parameters. Discussed proper cooling techniques with operator to help ensure chicken is properly cooled and meets cooling times and parameters. Cooling of TCS food handouts sent out with inspection report. At the time of the inspection, operator was discarding improperly cooled chicken.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed various employee belongings such as (purses and clothing), scattered throughout the kitchen area. Store employee items in a suitable area. Discussed proper storage of employee items with operator.

     Code MN Rule 4626.1560B