TASTE OF EAST AFRICAN RESTAURANT

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Inspection history

1. Nov 20, 2025

   ✓
   1 violation

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

2. Nov 20, 2024

   –

3. Nov 6, 2024

   ✕
   9 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • 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.)
   • Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

4. Nov 30, 2023

   –

5. Nov 6, 2023

   ✕
   19 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Separate raw animal foods from ready-to-eat foods.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • 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.)
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • The business license must be posted where it can be easily seen.
   • 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.
   • 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 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store clothing and other personal items in lockers or other suitable places.