Masha Allah Restaurant 2

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed a gap in back door. You must seal all gaps and holes to prevent the entry of rodents or other pests.

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

Observed no Certified Food Protection Manager certificate on-site. One full-time staff member must hold a State of MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the 2-comp and 3-comp sink's caulking to be moldy. Clean mold and re-seal caulking.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Install floor-mounted equipment sealed to the floor or on six inch legs.

Inspector’s notes

Observed 2-comp and 3-comp sinks to no longer be sealed to the wall. Ensure that sinks are sealed to the adjoining wall.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed quarry tile near 2-compartment sink to be broken, Have tiles replaced as they are collecting water and pose a potential food safety hazard.

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

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed eggs stored in the top shelf of reach-in cooler over ready-to-eat food such as cooked chicken and salad. Ensure that eggs are stored in the bottom shelf of the reach-in cooler separate from cooked ready-to-eat food or unwashed fruits and vegetables.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

Inspector’s notes

Observed one food worker in the establishment during inspection. Per conversation with food worker, there is no Person In Charge (PIC) assigned when owner is not present. Designate a PIC to be present during hours of operation that can demonstrate food safety knowledge.

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

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed a gap in back door. Have gap seal to prevent the entry of rodents and other possible pests.

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

Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

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

The 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

Inspector’s notes

Observed an overall lack of active managerial control. The manager was not able to demonstrate food safety knowledge regarding food handling and the prevention of foodborne diseases by food workers.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed hot water handle in the handwashing sink near cookline not working. Have handwashing station serviced.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cooked beef cooling in deep hotel pan covered with foil. Person In Charge was asked to keep all food in the process of cooling uncovered.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed beef cooked that morning cooling in a deep hotel pan. Cool all food in a reach-in cooler and in shallow pans.

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

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed moldy caulking in prep sink and three-compartment sink. Clean caulking and reseal.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

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

Inspector’s notes

Observed Styrofoam to-go containers being used on-site. To-go containers should be reusable, recyclable, or compostable. A citation will be issued if to-go containers do not comply with the Green To Go ordinance.

In plain English

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

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed beef cooling in a deep hotel plan. Person In Charge was asked to keep food in shallow plans during the cooling process.

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

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed no handwashing sign in the restroom. The poster should be clearly visible to all employees. Print signage and post as needed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed a gap in back door. Seal all gaps to prevent the entry of rodents and other pests.

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

Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

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

The 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

Inspector’s notes

Observed an overall lack of active managerial control. Manager was not able to demonstrate food safety knowledge regarding food handling and the prevention of foodborne diseases.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed handwashing station water shut off due to a leaky faucet. Manager was asked to have handwashing station services immediately.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed beef cooling in prep cooler covered with foil. Person In Charge was asked to remove the foil and place beef in reach-in cooler.

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

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed no date marking system for TCS foods. Observed no date marking on beans, meat and sambusas made on-site and held for more than 24 hours. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed moldy caulking in prep sink and three-compartment sink. Clean and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

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

Inspector’s notes

Observed no employee illness log on-site. An employee illness log has been provided with the report. Print and use as indicated.

In plain English

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

Official wording

The 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)

Inspector’s notes

Per conversation with PIC they are conducting their own pest control. You must hire a licensed pest control company.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

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

Inspector’s notes

Observed Styrofoam to-go containers being used on-site. Provide to-go containers that are either reusable, recyclable, or compostable.

In plain English

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