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AROMA BAKERY & CATERING LLC

RESTAURANT · MN · source minneapolis_health #LIC431847

Address
1819 NICOLLET AVE
Minneapolis MN 55403
Hennepin County
Phone
—
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 17, 2026Follow-UpScore 92Detected Oct 11, 10:35 PM EDT

    Complete

    • MCO 188.590RodentsThe services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03) — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
    • MN Rule 4626.1520ARodentsClean all physical facilities (floors, walls, ceilings). Keep them clean. — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. KEEP FACILITY FREE OF MOUSE DROPPINGS.
    • MN Rule 4626.1565ABDRodentsProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
    • MCO 188.390The business license must be posted where it can be easily seen. — LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
    • MN Rule 4626.0033AThe 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. — NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
    • MN Rule 4626.0035DGHIKMThe 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 connections • Properly sanitizing equipment and utensils — ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
    • MN Rule 4626.0040CCriticalKeep a log to record employee illness symptoms. Have it available upon request. — NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION. CITATIONS START AT $200.
    • MN Rule 4626.0495Non-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 WOODEN BLOCK TO RAISE A LARGE DOUGH MIXER. OBSERVED CARDBOARD USED A SHELF LINING FOR COOKING EQUIPMENT WOOD AND CARDBOARD ARE ABSORBENT AND NOT ALLOWED. REMOVE WOOD AND CARDBOARD.
    • MN Rule 4626.1445Keep 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 — PAPER TOWELS WERE MISSING AT HANDWASHING SINK INSIDE THE KITCHEN AND FRONT AREA. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. THIS VIOLATION TRIGGERED A CITATION SINCE HAS BEEN ONGOING SINCE 8/18/2026. CITATIONS START AT $200. CITATION DOUBLES EACH TIME THEY ARE FOUND.
    • MN Rule 4626.1475AProvide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes. — OBSERVED THREE ROUND METAL INDUCTION PLATE WITHOUT PROPER HOOD EXHAUST SYSTEM. THESE WERE USED TO FRY SOMALI BREAD. OIL SMOKE WAS PRODUCED. NEW ELECTRIC WIRE WAS INSTALLED FOR THIS EQUIPMENT. ALL COOKING MUST BE DONE UNDER A KITCHEN HOOD. DISCONTINUE USE OF THESE EQUIPMENT. NOTE: COMPLETE FLOOD PLANS MUST BE SUBMITTED BEFORE INSTALLATION OF ANY HOOD.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — OBSERVED A FEW BROKEN FLOOR TILES NEAR THE 3-COMP SINK (UPPER LEVEL) AND BY MOP SINK. REPLACE ANY BROKEN TILES IN THE ESTABLISHMENT.
    • MN Rule 4626.1540Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty. — MOP WAS STORED INSIDE THE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP OR THE WALLS. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
    • MN Rule 4626.435B (1-4,6-7)Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives. — OBSERVED LABELS FOR BAKERY ITEMS NOT TO BE COMPLETE. PRINT NEW LABELS SO CUSTOMERS CAN EASILY READ ALL THE LIST OF INGREDIENTS, ALLERGENS, NUTRITION FACTS, ETC. DO NOT FORGET TO LIST ALL INGREDIENTS. FOR EXAMPLE “NOT JUST SUGAR”. YOU SHOULD LIST: “SUGAR, CORNSTARCH. NOT JUST FLOUR. YOU SHOULD LIST: “ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON (REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENZYME. COCONUT COOKIE WAS MISSING THE INGREDIENT COCONUT, ETC. INCLUDE ON EACH LABEL ALL REQUIRED INFORMATION WITH ALL INGREDIENTS LISTED. SEE HANDOUT ATTACHED.
  2. Sep 3, 2026Follow-UpScore 86Detected Oct 11, 10:35 PM EDT

    Complete

    • MCO 188.590RodentsThe services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03) — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
    • MN Rule 4626.1520ARodentsClean all physical facilities (floors, walls, ceilings). Keep them clean. — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. KEEP FACILITY FREE OF MOUSE DROPPINGS.
    • MN Rule 4626.1565ABDRodentsProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
    • MCO 188.390The business license must be posted where it can be easily seen. — LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
    • MN Rule 4626.0033AThe 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. — NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
    • MN Rule 4626.0035DGHIKMThe 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 connections • Properly sanitizing equipment and utensils — ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
    • MN Rule 4626.0040CCriticalKeep a log to record employee illness symptoms. Have it available upon request. — NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE 3-DOOR REACH IN REFRIGERATOR. FOR EXAMPLE: EGG AT 54F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( DO NOT USE THIS UNIT UNTIL IT IS REPAIR OR REPLACED. INSTRUCTED PIC TO DISCARD TCS FOOD ABOVE 50F.
    • MN Rule 4626.0495Non-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 WOODEN BLOCK TO RAISE A LARGE DOUGH MIXER. OBSERVED CARDBOARD USED A SHELF LINING FOR COOKING EQUIPMENT WOOD AND CARDBOARD ARE ABSORBENT AND NOT ALLOWED. REMOVE WOOD AND CARDBOARD.
    • MN Rule 4626.0705BHave a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food. — MISSING THIN PROBE THERMOMETER. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
    • MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. — OBSERVED 3-DOOR REACH IN REFRIGERATOR UNABLE TO KEEP FOOD AT REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT
    • MN Rule 4626.1445Keep 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 — PAPER TOWELS WERE MISSING AT HANDWASHING SINK INSIDE THE KITCHEN AND FRONT AREA. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200.
    • MN Rule 4626.1475AProvide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes. — OBSERVED THREE ROUND METAL INDUCTION PLATE WITHOUT PROPER HOOD EXHAUST SYSTEM. THESE WERE USED TO FRY SOMALI BREAD. OIL SMOKE WAS PRODUCED. NEW ELECTRIC WIRE WAS INSTALLED FOR THIS EQUIPMENT. ALL COOKING MUST BE DONE UNDER A KITCHEN HOOD. DISCONTINUE USE OF THESE EQUIPMENT. NOTE: COMPLETE FLOOD PLANS MUST BE SUBMITTED BEFORE INSTALLATION OF ANY HOOD.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — OBSERVED A FEW BROKEN FLOOR TILES NEAR THE 3-COMP SINK (UPPER LEVEL) AND BY MOP SINK. REPLACE ANY BROKEN TILES IN THE ESTABLISHMENT.
    • MN Rule 4626.1540Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty. — MOP WAS STORED INSIDE THE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP OR THE WALLS. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
    • MN Rule 4626.435B (1-4,6-7)Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives. — OBSERVED LABELS FOR BAKERY ITEMS NOT TO BE COMPLETE. PRINT NEW LABELS SO CUSTOMERS CAN EASILY READ ALL THE LIST OF INGREDIENTS, ALLERGENS, NUTRITION FACTS, ETC. DO NOT FORGET TO LIST ALL INGREDIENTS. FOR EXAMPLE “NOT JUST SUGAR”. YOU SHOULD LIST: “SUGAR, CORNSTARCH. NOT JUST FLOUR. YOU SHOULD LIST: “ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON (REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENZYME. COCONUT COOKIE WAS MISSING THE INGREDIENT COCONUT, ETC. INCLUDE ON EACH LABEL ALL REQUIRED INFORMATION WITH ALL INGREDIENTS LISTED. SEE HANDOUT ATTACHED.
  3. Aug 18, 2026RoutineScore 80Detected Oct 11, 10:35 PM EDT

    Complete

    • MCO 188.590RodentsThe services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03) — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
    • MN Rule 4626.1520ARodentsClean all physical facilities (floors, walls, ceilings). Keep them clean. — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. KEEP FACILITY FREE OF MOUSE DROPPINGS.
    • MN Rule 4626.1565ABDRodentsProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — OBSERVED MOUSE DROPPINGS BEHIND EQUIPMENT AND ALONG WALL-FLOOR JUNCTION. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
    • MCO 188.390The business license must be posted where it can be easily seen. — LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
    • MN Rule 4626.0033AThe 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. — NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
    • MN Rule 4626.0035DGHIKMThe 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 connections • Properly sanitizing equipment and utensils — ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
    • MN Rule 4626.0040CCriticalKeep a log to record employee illness symptoms. Have it available upon request. — NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE 3-DOOR REACH IN REFRIGERATOR. FOR EXAMPLE: MEAT AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( DO NOT USE THIS UNIT UNTIL IT IS REPAIR OR REPLACED. TCS FOOD ABOVE 50F WAS DISCARDED.
    • MN Rule 4626.0450BCDERemove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition — OBSERVE BLACK WITH YELLOW LIDS PLASTIC HOUSEHOLD CONTAINERS HOLDING COOKIES. DISCARD HOUSEHOLD CONTAINERS. ONLY USE FOOD GRADE CONTAINERS TO HOLD FOOD.
    • MN Rule 4626.0495Non-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 WOODEN BLOCK TO RAISE A LARGE DOUGH MIXER. OBSERVED CARDBOARD USED A SHELF LINING FOR COOKING EQUIPMENT WOOD AND CARDBOARD ARE ABSORBENT AND NOT ALLOWED. REMOVE WOOD AND CARDBOARD.
    • MN Rule 4626.0705BHave a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food. — MISSING THIN PROBE THERMOMETER. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
    • MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. — OBSERVED 3-DOOR REACH IN REFRIGERATOR UNABLE TO KEEP FOOD AT REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT
    • MN Rule 4626.0900CriticalSanitize food contact surfaces before using and after cleaning. — OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
    • MN Rule 4626.1440Have hand soap at all handwashing sinks. — NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT FRONT OF THE BUSINESS. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.
    • MN Rule 4626.1445Keep 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 — PAPER TOWELS WERE MISSING AT HANDWASHING SINK INSIDE THE KITCHEN AND FRONT AREA. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES.
    • MN Rule 4626.1475AProvide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes. — OBSERVED THREE ROUND METAL INDUCTION PLATE WITHOUT PROPER HOOD EXHAUST SYSTEM. THESE WERE USED TO FRY SOMALI BREAD. OIL SMOKE WAS PRODUCED. NEW ELECTRIC WIRE WAS INSTALLED FOR THIS EQUIPMENT. ALL COOKING MUST BE DONE UNDER A KITCHEN HOOD. DISCONTINUE USE OF THESE EQUIPMENT. NOTE: COMPLETE FLOOD PLANS MUST BE SUBMITTED BEFORE INSTALLATION OF ANY HOOD.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — OBSERVED A FEW BROKEN FLOOR TILES IN FRONT OF 3-COMP SINK (UPPER LEVEL) AND BY MOP SINK. REPLACE ANY BROKEN TILES IN THE ESTABLISHMENT.
    • MN Rule 4626.1540Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty. — MOP WAS STORED INSIDE THE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP OR THE WALLS. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
    • MN Rule 4626.435B (1-4,6-7)Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives. — OBSERVED LABELS FOR BAKERY ITEMS NOT TO BE COMPLETE. PRINT NEW LABELS SO CUSTOMERS CAN EASILY READ ALL THE LIST OF INGREDIENTS, ALLERGENS, NUTRITION FACTS, ETC. DO NOT FORGET TO LIST ALL INGREDIENTS. FOR EXAMPLE “NOT JUST SUGAR”. YOU SHOULD LIST: “SUGAR, CORNSTARCH. NOT JUST FLOUR. YOU SHOULD LIST: “ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON (REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENZYME. INCLUDE ON EACH LABEL ALL REQUIRED INFORMATION. SEE HANDOUT ATTACHED.