6th St Deli

Year by year

Inspections

1. Jan 5, 2026 Routine Score 94
   • Serious Priority 1

     Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.

     Observed several insect control devices hanging above food prep areas in back of house. Relocate these devices from over food prep areas and food equipment.

     Code MN Rule 4626.1610AB

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed black plastic "To Go" containers being used in establishment. Black plastic "To Go" containers are no longer allowed in the City of Minneapolis. See attached "Green To Go" flyer.

     Code MCO 204.30B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed numerous wrapped self-service cookies on top of front line display coolers. There were no labels on these cookies. A label with the following information is required if cookies, etc. are for self-service. Common name of food Ingredient list Quantity Manufacturers name and location Allergen declaration

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in dispenser at back prep area hand sink. Provide and maintain paper towels at this hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     In back prep area label bulk food bins with their contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed several instances of double stacking uncovered foods on back room prep table and in reach-in coolers and Coldwells. Discontinue this practice.

     Code MN Rule 4626.0235A(4)

2. Jan 17, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed a salad bar at establishment using ice instead of mechanical refrigeration. Time as Public Health Control may be used instead but approved written procedures must be approved by health department first. See TPHC procedures sent with this report. Fill out required paperwork and keep available on site. Observed a salad bar at establishment using ice instead of mechanical refrigeration. Time as Public Health Control may be used instead but approved written procedures must be approved by health department first. See TPHC procedures sent with this report. Fill out required paperwork and keep available on site.

     Code MN Rule 4626.0408A

3. Dec 3, 2024 Routine Score 84
   • Not serious Priority 2 Corrected on site

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

     Observed a large whisk sitting in front counter hand wash sink. This was corrected by owner.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

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

     Observed a tightly covered container of rice (wrapped with plastic wrap) in glass display cooler at a temperature of 93*F. Store rice uncovered in a shallow container.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Correct the following: 1) Observed a container of rice about 6 inches in depth and covered tightly with plastic wrap in front counter glass cooler at a temperature of 93*F. Cool rice in a shallow uncovered container. 2) Observed 6 cooked roast beefs sitting in a metal pan (6 inches deep) on back room prep table stacked on top of one another at temps ranging from 105*F to 92*F. Roast had been there for over an hour. When asked cook said he was going to put pan in cooler with roasts stacked on top of one another and then slice roasts the next day. Discussed with cook and roasts were separated from one another and placed in freezer until they had cooled properly.

     Code MN Rule 4626.0390A

   • 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 a build-up of mold and debris on iice machine baffle. Clean build-up of mold on baffle.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Observed a build-up of incrusted debris on exterior portions of large Hobart mixer. Clean and maintain in a clean condition.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.

     Observed an insect control device hanging above food prep sink. Remove this device from over food prep areas and food equipment.

     Code MN Rule 4626.1610AB

   • Not serious Priority 3

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

     Observed posted business license expired 4/1/24. Obtain and post valid business license.

     Code MCO 188.390

   • 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.

     Black plastic "To Go" containers are no longer allowed in the City of Minneapolis. See "Green to Go" handout sent with this inspection report.

     Code MCO 204.30A

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a small plastic cup laying on top of food in container of chopped cucumber / tomatoes in front coldwell unit. Discontinue this practice. Use a scoop that has a handle and store handle so that it is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 2

     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.

     Observed that there were no date marks on squeeze bottles on front counter coldwell unit and on several containers of coleslaw and other prepared salads in establishment coolers. Provide datemarks as described above on TCS foods held for over 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed several wet wiping cloths laying on prep tables and counters. Store wet wiping cloths in sanitizer buckets between use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed a salad bar at establishment using ice instead of mechanical refrigeration. Time as Public Health Control may be used instead but approved written procedures must be approved by health department first. See TPHC procedures sent with this report. Fill out required paperwork and keep available on site.

     Code MN Rule 4626.0408A

   • 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. MENU BOARD WAS MISSING A CONSUMER ADVISORY AND DISCLOSURE IN ITS ENTIRETY. PER OPERATOR, PATRONS CAN REQUEST BURGERS TO BE UNDERCOOKED. DISCUSSED 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 BY EACH BURGER OR NEXT TO THE HEADER TITLED BURGERS. CONSUMER ADVISORY TO BE PLACED ON ON-LINE MENU.

     Code MN Rule 4626.0442A

4. Jan 23, 2024 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed the ambient temperature of glass door display cooler at 48*F. Glass doors are constantly being opened and closed and doors are frequently left partially open allowing the cold air to escape the cooler. Ensure that sliding glass doors are kept closed.

     Code MN Rule 4626.0735AB

5. Dec 6, 2023 Routine Score 86
   • Not serious Priority 3

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

     Observed in-use ladel hanging from oven door handle. Discontinue this practice. Store utensil on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed mixer to have dried up food debris on undersides of unit. Clean and maintain in a clean condition.

     Code MN Rule 4626.0840A

   • 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. DISCUSSED 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 BY EACH BURGER OR NEXT TO THE HEADER TITLED BURGERS. A CONSUMER ADVISORY TO BE ADDED TO ON-LINE MENU.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Clean the following physical facilities: 1) Clean heavy dust build-up on ceiling panels especially beside make-up air vents. 2) Clean floors in back prep area, by 3-comp sink and under soda box rack.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     Observed an employee beverage being stored inside ice machine. Discontinue this practice.

     Code MN Rule 4626.0260

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in dispenser at handsink in back prep area.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed the following TCS foods at unapproved temperatures: Observed diced tomatoes at 55*F and shredded lettuce at 58*F in glass door display cooler. Observed cooler door repeatedly left wide open. Observed corned beef at 49*F in cold unit at cookline. Observed potato salad at 52*F in Arctic Air cooler and corned beef at 52*F and coleslaw at 49*F in other Arctic air cooler. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed the ambient temperature of glass door display cooler at 58*F, and both Arctic Air 1-door coolers at 52*F. Recalibrate these coolers so that they maintain all TCS cold foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     At the cookline observed container of sliced pastrami or corned beef in cold well being double stacked with the bottom of storage container laying directly on top of uncovered deli meats. Discontinue this practice.

     Code MN Rule 4626.0235A(4)

6. Jan 6, 2023 Routine Score 96
   • 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 AND SANITIZED. GOING FORWARD, OPERATOR TO STORE KNIVES ON A CLEAN SURFACE.

     Code MN Rule 4626.0275C

   • 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 FOUR HOURS.

     Code MN Rule 4626.0840A

   • 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. DISCUSSED 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 BY EACH BURGER OR NEXT TO THE HEADER TITLED BURGERS.

     Code MN Rule 4626.0442A

   • 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 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 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 WALL PANELS IN THE BACK OF THE FACILITY. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A