Falstein Cafe #114

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

No thermometer was available to check the temperature of reheated foods.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

Inspector’s notes

Cooking of foods were occurring on flat griddles, including goat, chicken and meats with mixed vegetables. The business does NOT have a hood and is not approved as a kitchen but only a coffee shop. Reheating of foods in a microwave is approved but no cooking of meats or other foods with oils or laden with grease and vapors. Discontinue cooking meats. Repeated violations observed in future inspections could result in a $200 citation.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No employee illness log was available. One was left with the operator.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

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.

Inspector’s notes

Currently there is no CFPM. At least one employee needs to take a food safety class and submit an application to MDH to become a CFPM. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No employee illness log was being used at the time of the inspection. One was left with the employee and one will attached with this report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

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.

Inspector’s notes

No employee has taken a food safety class and obtained a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Cut mangos and a mango drink were in the stand up customer self service 2 door cooler. When customers can self service food items they must be labled properly with their ingredients, and where they were made. These were moved to the display cooler where the customer would need to ask for the item, and the employee could answer questions about the ingredients.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

No thermometer was available to check the temperature of sambusas and other foods when reheating.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

Inspector’s notes

Some cooking of food was occurring using a flat griddle. No food that could be grease laden or with oils can be cooked in a facility without a hood to remove vapors. Reheating food in a microwave is acceptable. The equipment used for cooking was ordered to be removed. Make sure food items that you offer that are reheated are obtained from an approved kitchen.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.