ALLE AAMIN COFFEE SHOP

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Inspection history

1. Jul 23, 2026

   ✕
   12 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep non-food contact equipment surfaces clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep the plumbing system in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

2. Jul 24, 2025

   ✕
   5 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep non-food contact equipment surfaces clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

3. Jun 6, 2024

   ✕
   4 violations

   • Post the Certified Food Protection Manager certificate.
   • Have a covered trash can in toilet rooms.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Jul 24, 2023

   ✓
   3 violations

   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

5. May 16, 2023

   ✕
   21 violations

   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have hand soap at all handwashing sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Sanitize food contact surfaces before using and after cleaning.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • 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
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Remove single-service and single-use articles made from deleterious material, or those that impart colors, odors, or tastes to food.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Food workers must wash their hands before starting food preparation tasks.
   • Have a test kit for the type of sanitizer used.