MUHIM'S CAFE

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Inspection history

1. Jul 20, 2026

   ✓
   4 violations

   • Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
   • 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.
   • The business license must be posted where it can be easily seen.

2. Jul 6, 2026

   ✕
   13 violations

   • Sanitize food contact surfaces before using and after cleaning.
   • Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
   • Keep the plumbing system in good repair.
   • 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • 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 licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • The business license must be posted where it can be easily seen.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

3. Dec 6, 2024

   ✕
   5 violations

   • Sanitize food contact surfaces before using and after cleaning.
   • Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
   • Keep the plumbing system in good repair.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • 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.

4. Jan 23, 2024

   –

5. Jan 4, 2024

   ✕
   6 violations

   • The business license must be posted where it can be easily seen.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep a log to record employee illness symptoms. Have it available upon request.

6. Dec 8, 2023

   ✕
   7 violations

   • The business license must be posted where it can be easily seen.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have hand soap at all handwashing sinks.