D Brian's Deli

Year by year

Inspections

1. Mar 27, 2026 Follow-Up Score 96
   • Not serious Priority 3

     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.

     There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed 2-door lowboy under toaster oven still holding an ambient temperature of 58*F. Repair unit so that it maintains a temperature of 41*F or less. Note: All TCS foods have been removed from unit. Repairman was in while present - repairs to be made shortly. Until then no TCS foods to be kept in this cooler.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed numerous containers of cooked soups and chili being cooled in metal pans 6 inches deep or higher. Cool these items rapidly in a container at a depth of 2 inches or less. Note: Foods were scooped out to a depth of 2 inches. Recommended using 2 inch metal pans placed on a speedrack in cooler.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     Observed numerous containers of cooked soups and chili being cooled while wrapped with plastic wrap. Do not cover containers till food is cooled to 41*F. Note: Plastic wrap removed from containers.

     Code MN Rule 4626.0390B

2. Mar 9, 2026 Routine Score 84
   • Not serious Priority 3

     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.

     There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager Certificate. See attachment.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     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.)

     At the cookline steamtable observed white rice at 62*F, beef chunks at 121*F, sausage patties at 124*F and Carnitas at 130*F. On soup steamtable observed Vegan Veggie Soup at 130*F, Wild rice at 125*F and Chicken Tortilla Soup at 118*F. Maintain all TCS hot foods at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed numerous TCS cold foods holding above 41*F on both Coldwell units. Maintain all cold TCS foods at 41*F or less. See temperature chart attached with this report. Note: In 2-door lowboy under toaster observed hard boiled eggs holding at 58*F (discarded eggs). Note: Delivery truck was late today resulting in many items being prepped and sliced late - many of those items being cooled from ambient.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed employee illness log to be blank. This is a re-occurring issue. Maintain an up to date employee illness log. If no employees are ill in a certain month document on log that there were no ill employees.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     In the walk-in cooler observed opened containers of various dressings with no date marks. Date mark these items when opened. See above notification.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at hand sink next to toaster oven. Provide and maintain soap at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed 2-door lowboy under toaster oven holding an ambient temperature of 58*F. Repair unit so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

3. Apr 4, 2025 Follow-Up Score 100
   • Not serious Priority 3

     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.

     There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager Certificate.

     Code MN Rule 4626.0033A

4. Feb 24, 2025 Routine Score 86
   • Not serious Priority 3

     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.

     There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager Certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     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.)

     Observed hash browns to be holding at 105*F. TCS hot foods to be maintained at 136*F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed numerous TCS cold foods holding above 41*F on both Coldwell units. Maintain all cold TCS foods at 41*F or less. See temperature chart attached with this report. Note: In 2-door lowboy under toaster observed a 6-inch container of shrimp at 75*F. The shrimp was dated 2/21/25 and was covered with plastic wrap.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There was no consumer advisory for raw or undercooked eggs and burgers on on-line menu. Provide a consumer advisory for these undercooked foods. Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request. The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Code MN Rule 4626.0442A

   • Not serious Priority 2

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

     Observed cooked shrimp cooling in a covered plastic container at 75*F in 2-door lowboy. The container was also about 6 inches deep. Cool TCS foods in an uncovered shallow container 2 inches deep or less. TCS foods to cool from 135F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     There were no date marks on any of the squeeze bottles containing various sauces. Date mark TCS squeeze bottles as described above.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     In the back room observed cardboard liners being placed under numerous bowls, pans and other utensils on shelves and on counters while pans are being dried. Discontinue this practice. Use "bar mats" or other approved rubber type mats

     Code MN Rule 4626.0450BCDE

5. Mar 5, 2024 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. See attached application. Note: Manager did have a TAP Series Food Manager Certificate.

     Code MN Rule 4626.0033D

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed the strength of quat sanitizer in sanitizer bucket to be greater than 500 PPM. This was immediately corrected to 200 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     Observed numerous small plastic containers with food item stored inside and touching food in large bulk plastic container. Discontinue this practice. Small containers immediately removed from the large bulk container.

     Code MN Rule 4626.0235A(4)

6. Mar 8, 2023 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER PIERCING BLADE WITH DRIED UP FOOD DEBRIS. PER OPERATOR, EQUIPMENT HAD NOT BEEN USED FOR A FEW DAYS. CAN OPENER WAS SENT TO THE THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED A THOROUGH CLEANING NEEDED OF THE FLOOR UNDER THE EQUIPMENT UNDER THE HOOD. MOUSE DROPPINGS OBSERVED IN THE CORNERS IN SAME AREA. CLEAN UP MOUSE DROPPINGS AND MAINTAIN FLOORS IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED VARIOUS SHELVING IN THE WALK IN COOLER TO BE BADLY CORRODED AND FLAKING. REPLACE DAMAGED SHELVING WITH NEW INTACT SHELVING.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED #6 RAMEKINS IN USE ON SITE. THESE ITEMS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE ALONG WITH AN APPROVED SUPPLIER LIST WAS SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED UNPROTECTED FULLY FROZEN ICE WANDS STORED IN DIRECT CONTACT WITH SHELVING INSIDE THE WALK IN COOLER FREEZER. GOING FORWARD, STORE ICE WANDS PROTECTED DURING STORAGE. OPERATOR ADDRESSED THIS ISSUE WHILE ON SITE.

     Code MN Rule 4626.0955A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     OBSERVED PREVIOUSLY COOKED AND DICED CHICKEN AT 74F AND 69F TO BE COOLING IN SARAN WRAPPED DEEP HOTEL PANS INSIDE THE WALK IN COOLER. PRODUCTS HAD BEEN MADE WITHIN THE PAST 1.5 HOURS. OPERATOR REMOVED REFERENCED PRODUCTS FROM THEIR CONTAINERS AND RELOCATED THEM ON SHEET TRAYS THAT WERE PLACED IN THE WALK IN FREEZER. PRODUCTS HAD COOLED DOWN TO THE LOW MID 50'S F RANGE AT THE END OF THE INSPECTION. GOING FORWARD, OPERATOR TO USE PROPER COOLING METHODS TO ENSURE COOLING TIMES AND PARAMETERS WILL BE MET.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED PREVIOUSLY COOKED AND DICED CHICKEN AT 74F AND 69F TO BE COOLING IN SARAN WRAPPED DEEP HOTEL PANS INSIDE THE WALK IN COOLER. PRODUCTS HAD BEEN MADE WITHIN THE PAST 1.5 HOURS. OPERATOR REMOVED REFERENCED PRODUCTS FROM THEIR CONTAINERS AND RELOCATED THEM ON SHEET TRAYS THAT WERE PLACED IN THE WALK IN FREEZER. PRODUCTS HAD COOLED DOWN TO THE LOW MID 50'S F RANGE AT THE END OF THE INSPECTION. GOING FORWARD, OPERATOR TO USE PROPER COOLING METHODS TO ENSURE COOLING TIMES AND PARAMETERS WILL BE MET.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS PRESENT ON THE FLOOR UNDER THE EQUIPMENT UNDER THE COOKING HOOD. CLEAN UP MOUSE DROPPINGS. PER OPERATOR, HIRED PEST CONTROL OPERATOR HAS BEEN SERVICING ESTABLISHMENT ON A REGULAR BASIS. OPERATOR MAY NEED TO CONTACT THEIR PCO TO INCREASE THE FREQUENCY OF SERVICE TO ADDRESS THE ISSUE.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     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.

     OBSERVED NO CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. OPERATOR STATED THEY ARE LOOKING INTO HAVING THREE STAFF COMPLETE THE CFPM TRAINING. INFORMATION PROVIDED BELOW: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE COMPLETED, APPLY FOR STATE OF MN CERTIFICATION AND POST A COPY OF THE STATE CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

7. Jan 6, 2023 Routine Score 96
   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED THE INTERIOR OF THE LARGE ICE MACHINE TO HAVE PINK SLIME RESIDUE. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE SMALL COUNTERTOP MIXER TO HAVE DRIED UP FOOD DEBRIS ON THE UNDERCARRIAGE ABOVE THE MIXING BOWL. CLEAN AND MAINTAIN IN A CLEAN CONDITION AFTER EVERY USE AND ONCE EVERY 4 HOURS WHEN IN USE.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED A DETAILED CLEANING NEEDED ON A FEW OF THE CEILING PANELS THROUGHOUT THE FACILITY AS WELL AS SOME OF THE UPPER FRP WALLS IN THE BACK OF THE FACILITY. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     OBSERVED TWO KNIVES TO BE STORED WEDGED IN BETWEEN THE WALL AND TABLE. OPERATOR IMMEDIATELY REMOVED KNIVES TO BE WASHED, RINSED AND SANITIZED. GOING FORWARD, OPERATOR TO STORE KNIVES ON A CLEAN SURFACE.

     Code MN Rule 4626.0275C

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     OBSERVED SALMON IN AN UNOPENED ROP PACKAGE TO BE THAWING ON SITE. OPERATOR REMOVED PRODUCT FROM PACKAGE. GOING FORWARD, OPERATOR TO EITHER MAKE A SLIT IN PACKAGE OR REMOVE SALMON FROM PACKAGE WHEN THAWING.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     OBSERVED CHEESEBURGER AND HAMBURGER SERVED ON SITE. MENUS WERE MISSING A CONSUMER ADVISORY AND DISCLOSURE IN ITS ENTIRETY. PER OPERATOR, PATRONS CAN REQUEST BURGERS TO BE UNDERCOOKED. DIISCUSSED REQUIREMENTS WITH OPERATOR. GOING FORWARD, OPERATOR TO UPDATE MENUS WITH THE FOLLOWING INFORMATION: * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions . (Operator to asterisk referenced items, (burgers) on the menu). An asterisk can be placed be each burger or next to the header titled Burgers.

     Code MN Rule 4626.0442A