CHEF MN CAFE
100 SE 3 AVE STE 500
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
3
Intermediate
0
Basic
0
Total
3
Inspection Details:
- 08A-13-5:High Priority - Cookline flip top - Raw shell eggs stored in top portion of make table over ready-to-eat bread and condiments in bottom portion of make table - no complete physical barrier between top and bottom. Reach in True unit - 1. Raw shell eggs stored over ready-to-eat carrots and apples. 2. Raw pork bacon stored over ready-to-eat sauces. Operator stored all items properly. Repeat Violation Admin Complaint
- 12A-16-4:High Priority - Employee put on gloves and began working with ready to eat food - preparing customer sandwich, without first washing hands. Reviewed proper procedures and employee properly washed hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chili (125F - Hot Holding). Per operator holding approximately 1.5 hours. Advised operator to reheat to 165F and hit hold at 135F or higher. Operator increased heat. Second temp 10 minutes later 115-122F. Operator moved to stovetop to reheat. **Corrective Action Taken**
Food safety inspection conducted on 3/5/2025 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Ice buildup by condensing fan in True reach in at prep area.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Dining area spoons.
- 08A-13-5:High Priority - 1. Cookline flip top - Raw shell eggs stored in top portion of make table over ready-to-eat bread and condiments in bottom portion of make table - no complete physical barrier between top and bottom. 2. Prep area reach in - raw shell eggs stored over ready to eat lettuce. 3. Raw fish stored over ready-to-eat hash browns in prep area freezer - not all products commercially packaged. Operator stored all items properly. Corrected On-Site
Food safety inspection conducted on 11/13/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 4/24/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce...prep table not sanitized after prep raw chicken. Employee sanitized with Lysol after discussion. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris....penini grill.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...nuts . Operator labeled Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food...raw eggs with butter at reach in cooler. Operator properly stored food. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef , raw chicken with ready to eat ham, turkey in reach in freezer . Operator removed ham , turkey. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken directly top of the Philly steak at reach in freezer . Operator properly stored food. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... hot holding chili 111-113F in hot holding pot , chili being held less than four hours . Operator time marked . **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...portion smoke salmon in reach in freezer . Operator date marked Corrected On-Site
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information... vacuum package cheese for longer use in reach in cooler , no date or time marked . Operator discarded cheese . **Corrective Action Taken**
Food safety inspection conducted on 4/24/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 2/22/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then touched ready to eat ham and clean utensils without washing hands. Reviewed proper hand washing and cook properly washed hands and changed gloves. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef stored over ready to eat fruit in white reach in freezer. Operator stored all items properly. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).