MASHA ALLAH RESTAURANT ONE INC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 9, 2026

   ✕
   13 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Only use single-service items one time.
   • Use approved trapping devices or other means of pest control when pests are found.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Have hand soap at all handwashing sinks.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Disassemble, roughly clean, and wash fixed equipment or utensils which are too large to fit in the warewashing machine or three compartment sink.
   • 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.

2. Jul 2, 2025

   ✕
   11 violations

   • Keep non-food contact equipment surfaces clean.
   • The business license must be posted where it can be easily seen.
   • Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Label all food packages as required by the law.
   • 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.

3. Jun 3, 2024

   ✓
   3 violations

   • Keep non-food contact equipment surfaces clean.
   • The business license must be posted where it can be easily seen.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.