Halal Mini Market

Year by year

Inspections

1. Jun 25, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The floors of the walk-in cooler and freezer had food debris build up. Deep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     A blade of the meat strip slicer was badly chipped. The slicer is on order. The facility indicated that they were not using the slicer. The facility must remove the broken slicer.

     Code MN Rule 4626.0515

2. Jun 11, 2025 Follow-Up Score 84
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The floors of the walk-in cooler and freezer had food debris build up. Deep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility did not have a food thermometer on-site. Provide.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     A blade of the meat strip slicer was badly chipped. The slicer is on order. The facility indicated that they were not using the slicer. The facility must remove the broken slicer.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     The facility was rinsing dishes after sanitizing in their 3-compartment sink and when doing in place cleaning. Reeducated on proper sanitizing practices. Discontinue rinsing off sanitizers.

     Code MN Rule 4626.0977

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     For in place cleaning of the cutting equipment, the facility was not conducting a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     An employee donned new gloves without washing their hands. The employee was stopped and trained to wash their hands. The employee washed their hands and after they donned new gloves. Ensure to wash hands after they are contaminated or before donning new gloves.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     During the employee's setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.

     Code MN Rule 4626.0885

3. May 28, 2025 Follow-Up Score 64
   • Not serious Priority 3

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

     The floors throughout the facility had dirt build up in the meat area. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     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

     The employee was trained on looking for a chlorine solution that indicated on the label that it was for food contact surfaces. The facility continued to use the unscented bleach that was not an approved food contact surface. Use food-surface approved bleach in future. Citations will be issued for non-compliance.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     The meat market employee was not wearing hair restraints for their hair. Employees should wear hair restraints.

     Code MN Rule 4626.0115

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     No procedure in place for cleaning up vomiting or diarrheal events. Attached is an example of the clean up plan. On-site training was provided indicating that sanitizing must occur after clean up.

     Code MN Rule 4626.0123

   • Not serious Priority 3

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

     Food was stored directly on the floor of the walk-in freezer. Store all food off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The floors of the walk-in cooler and freezer had food debris build up. Deep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility did not have a food thermometer on-site. Provide.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Due to the amount of overall violations there is a lack of food safety knowledge of illness, handwashing and sanitizing. More food safety knowledge is necessary to controlling food safety risks in the establishment. Minneapolis Health is contacting our food safety consultantprogram, and the establishment is strongly encouraged to participate in theprogram. This free program is designed to help identify root causes, improvelong-term compliance, and ensure safe food handling practices are in place toprotect public health.

     Code MN Rule 4626.0030JKLMO

   • Serious Priority 1

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

     The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available on-site.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     There is no implementation of an employee health training policy. On-site training occurred of what is required in a training policy. Mainly employees knowing what symptoms and when they can return to work. An employee illness log was given while on-site, which has valuable information on what should be included in your training policy.

     Code MN Rule 4626.0040A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat saw observed to have pieces of old meat on it. Clean more thoroughly. The dirty surface of the saw was moved to the 3-compartment sink and washed.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     The sanitizer spray bottle was missing a label with the common name. Label as sanitizer.

     Code MN Rule 4626.1595

   • Not serious Priority 2

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

     A blade of the meat strip slicer was badly chipped. The facility is to replace. The facility indicated that they were not using the slicer. The facility must remove the broken slicer.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     The facility was rinsing dishes after sanitizing in their 3-compartment sink and when doing in place cleaning. Reeducated on proper sanitizing practices. Discontinue rinsing off sanitizers.

     Code MN Rule 4626.0977

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     For in place cleaning of the cutting equipment, the facility was not conducting a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     An employee was observed wearing gloves and doing multiple tasks without switching gloves. They when from working with money, back to cutting meat. The employee was informed they must put on new gloves. The employee put on new gloves without washing hands their hands. The employee was stopped and trained to wash their hands. They did so and after they donned new gloves. Ensure to wash hands after they are contaminated or before donning new gloves.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     An employee was observed cutting raw meat with gloves on and with the same gloves they had on when dealing with the scale and payment. Once gloves become contaminated, change gloves. On-site training was provided on-site. Staff removed gloves, washed their hands then put on new gloves.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     During the employee's setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.

     Code MN Rule 4626.0885

4. May 14, 2025 Routine Score 56
   • Not serious Priority 3

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

     The floors throughout the facility had dirt build up in the meat area. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The facility was missing hand soap at the main hand sink in the meat market at the time of the inspection. The staff indicated they washed their hands in the bathroom before they started work. The employee stocked the sink with hand soap and then washed his hands.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     During the employee's setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The facility was given labels that were put on each compartment to show the correct order. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.

     Code MN Rule 4626.0885

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     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

     The chlorine that was on-site and being used was lemon bleach. This is an unapproved sanitizer. To correct the employee went into the store and grabbed a bottle of unscented bleach. This bleach was also unapproved since the label did not indicate that it was meant for food contact surfaces. The employee was trained on looking for a chlorine solution that indicated on the label that it was for food contact surfaces. The employee indicated that they will go to a store to find an approved product at the end of the inspection. In the meantime, they used the unscented bleach. Use food-surface approved bleach in future.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     The meat market employee was not wearing hair restraints for their hair and beard. Employees should wear hair restraints.

     Code MN Rule 4626.0115

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     No procedure in place for cleaning up vomiting or diarrheal events. Attached is an example of the clean up plan. On-site training was provided indicating that sanitizing must occur after clean up.

     Code MN Rule 4626.0123

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     An employee was observed spitting into a paper toweling then trying to continue work without washing hands. The employee was informed they must wash their hands. The employee washed their hands. An employee was observed cutting raw meat with gloves on and with the same gloves they went to wash cilantro. The cilantro was discarded and the container touched was washed. The employee donned new gloves but did not wash their hands. The employee was stopped and trained to wash their hands. They did so and after they donned new gloves. Ensure to wash hands after they are contaminated or before donning new gloves.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2 Corrected on site

     Remove all medicines that are not necessary for the health of the employees from the premises.

     A bottle of milk of magnesia was stored on a shelf in the walk-in above food. They medicine was moved outside of the walk-in cooler away from food storage.

     Code MN Rule 4626.1660A

   • Not serious Priority 3

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

     Food was stored directly on the floor of the walk-in freezer. Store all food off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The floors of the walk-in cooler and freezer had food debris build up. Deep clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     An employee was observed cutting raw meat with gloves on and with the same gloves they went to wash cilantro. Staff removed gloves, washed their hands then put on new gloves. Once gloves become contaminated, change gloves. On-site training was provided on-site.

     Code MN Rule 4626.0287A

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed a box of thawing chicken stored on top of a box of lettuce. The box of chicken was moved so it was no longer above the lettuce. There was no evidence of the chicken dripping and the lettuce was wrapped. Store raw animal proteins away from ready to eat vegetables.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility did not have a food thermometer on-site. Provide.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Due to the amount of overall violations there is a lack of food safety knowledge of illness, handwashing and sanitizing. More food safety knowledge is necessary to controlling food safety risks in the establishment. Minneapolis Health is contacting our food safety consultant program, and the establishment is strongly encouraged to participate in the program. This free program is designed to help identify root causes, improve long-term compliance, and ensure safe food handling practices are in place to protect public health.

     Code MN Rule 4626.0030JKLMO

   • Serious Priority 1

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

     The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available on-site.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     There is no implementation of an employee health training policy. On-site training occurred of what is required in a training policy. Mainly employees knowing what symptoms and when they can return to work. An employee illness log was given while on-site, which has valuable information on what should be included in your training policy.

     Code MN Rule 4626.0040A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat saw observed to have pieces of old meat on it. Clean more thoroughly. The dirty surface of the saw was moved to the 3-compartment sink and washed.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     The facility was using a spray bottle that indicated it was Makers cleaner, the employee indicated that there was soap and sanitizer in the bottle. The facility must label with which product is in the bottle.

     Code MN Rule 4626.1595

   • Not serious Priority 2

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

     A blade of the meat strip slicer was badly chipped. The facility removed the slicer from the meat area and will not use. The facility is to replace.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     The facility was rinsing dishes after sanitizing in their 3-compartment sink and when doing in place cleaning. Reeducated on proper sanitizing practices. Discontinue rinsing off sanitizers.

     Code MN Rule 4626.0977

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     For in place cleaning of the cutting equipment, the facility was not conducting a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.

     Code MN Rule 4626.0900

5. Aug 8, 2024 Routine Score 94
   • Not serious Priority 3

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

     Floors had food debris. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     The handwashing sink was blocked at the time of the inspection and had items stored inside it. Keep accessible and clear at all times. Items cleared.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The facility did not have soap at the hand sink. Have stocked at all times. Soap was found and stocked.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not located their chlorine test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor tiles and base coving were beginning to crack. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The facility was not washing, rinsing and sanitizing dishes in that order. The rinse step was missed. The facility should wash rinse sanitize then air dry.

     Code MN Rule 4626.0885

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 3-comp sink was not longer sealed to the walk. Re-caulk.

     Code MN Rule 4626.0725A

6. Feb 9, 2023 Routine Score 100
   • Not serious Priority 3

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

     Observed bag of meat stored on the floor of walk-in freezer. Discussed food contamination with operator. Numerous bags with meat were on the floor behind and next to cutting machine. Items moved at the time of inspection.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Observed dust and debris on the floor throughout the facility. Clean floor under and next to equipment

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed trapped mouse and cockroach on sticky and tin can trap.

     Code MN Rule 4626.1570

   • 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 on the floor under equipment, on shelving at store display area and back area. Discussed pests control with operator. Operator stated that will have pest control twice monthly until problem gets resolved.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed dirt, spill and food debris on external surface of equipment and storing container.

     Code MN Rule 4626.0855

   • Not serious Priority 3 Corrected on site

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

     Observed cut meat stored in open container inside walk-in freezer. Discussed food contamination with operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

     Observed wet wiping cloth on top of cutting machine. Sanitizer bucket not set at the time of inspection. Discussed cleaning and sanitizing with operator. Bucket set with chlorine sanitizer at 100ppm.

     Code MN Rule 4626.0285C

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed numerous items such as old equipment, part of equipment and shelving stored in the back area.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed blocks of raw meat thawing on the floor at room temperature. Discussed proper thawing with operator. Items moved inside walk-in cooler.

     Code MN Rule 4626.0380ABC