North Market

Year by year

Inspections

1. Feb 3, 2025 Routine Score 98
   • 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 there to be a Food Manager certificate onsite, but there was no State of Minnesota Certified Food Protection Manager (CFPM). Instructions on how to apply for this certificate will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed chemical spray bottles to be hanging from the handwashing sink. Spray bottles were removed. Make sure that handwashing sinks are only used for handwashing and not storage.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the caulking at the handwashing sink and the 3-compartment sink to be damaged. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the rails of the plastic wrap machine/station to be soiled. Clean and keep clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the vinyl pad of the plastic wrapping station to be torn. Repair/replace.

     Code MN Rule 4626.0735AB

2. Feb 16, 2024 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be posted in the meat area. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

     Code MN Rule 4626.0033A

3. Feb 1, 2024 Routine Score 84
   • Serious Priority 1

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

     Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

     Code MN Rule 4626.0040C

   • 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be posted in the meat area. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed package of all beef sausage in the display cooler to be marked with a sell by date of 1/26/2024. Sausage was removed from display cooler and discarded. Ensure that all food items are discarded or sold by the sell by date marked on the package to prevent potential pathogen growth.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed knives in storage and the meat grinder to be soiled with debris. The meat department was not actively in use on the day the inspection occurred. Person-in-Charge was instructed to ensure that these items were properly washed, rinsed, and sanitized prior to meat cutting resuming the next day. Clean and maintain clean all food contact surfaces to sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed a metal strainer in storage above the 3-compartment sink to be rusted. Discontinue use of food contact surfaces that are rusted.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Observed the floor of the walk-in cooler to be soiled with sticky residue. Clean this area and maintain clean all physical facilities.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed plastic wrap for wrapping meat products to be stored directly on the floor. The plastic wrap was moved during inspection. Ensure that food, food items, and food contact surfaces are stored, at a minimum, of 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1 Corrected on site

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Observed out-of-date meat products to be stored intermingled with meat products that are still meant for customer sale. These items were moved during inspection. Discard all out-of-date meat products, or store them in a designated area separate from good product while they are waiting to be disposed.

     Code MN Rule 4626.0445A

4. Jan 30, 2023 Routine Score 96
   • Serious Priority 1

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

     OBSERVED NO ILLNESS LOG ON SITE. PROVIDED A LOG WITH THIS REPORT BE SURE TO RECORD ALL INSTANCES OF EMPLOYEE ILLNESS

     Code MN Rule 4626.0040C

   • 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.

     THE PERSON IN CHARGE HAS TAKEN THE COURSE AND PASSED THE EXAM. WILL NEED TO REGISTER WITH THE STATE TO ACQUIRE A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. PROVIDED AN APPLICATION WITH A REPORT. SEE THE WEBSITE FOR MORE INFORMATION: 612-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A