NASRISOM KITCHEN #R407

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

Inspection history

1. Oct 1, 2026

   ✕
   16 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Sanitize food contact surfaces before using and after cleaning.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The business license must be posted where it can be easily seen.
   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Sep 18, 2025

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • 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. Sep 4, 2025

   ✕
   10 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep the plumbing system in good repair.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • 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.