Sams Market And Meat

Year by year

Inspections

1. Mar 19, 2026 Follow-Up Score 96
   • 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.

     Observed ham sliced on-site per customer request. Leftover ham is not being datemarked. TCS food prepared by a processing plant and opened on-site must be datemarked.

     Code MN Rule 4626.0400B

   • 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 certificate on-site. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed dish soap being used on-site. Hand soap was provided at time of inspection. Ensure that handsink is supplied with hand soap at all times.

     Code MN Rule 4626.1440

2. Mar 5, 2026 Routine Score 86
   • 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.

     Observed ham sliced on-site per customer order without datemarking. Ensure that all foods that are prepared by a processing plant and opened on-site are properly date-marked. Food must be sold or discarded within 7 days or less from the date the original package is opened.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Code MN Rule 4626.0840A

   • 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 certificate on-site. Ensure that at least one full-time member hold a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

     All food must be from approved sources.

     1. Observed four plastic deli containers of shrimp soup in a display cooler. The containers did not have labels or datemarking. When the PIC was asked about the source of the food, they stated that the soup had been brought from home for personal consumption. The soup containers were removed from the display cooler. 2. A large quantity of cooked meat was observed in the walk-in cooler. According to the PIC, the food was being stored for personal use and not for sale. Multiple examples of personal food items were observed stored in areas that could be interpreted by customers as for sale. All personal food items must be stored in a designated area that is not accessible to customers. If food is being sold on-site, discontinue the sale of any products that come from an unapproved source or provide receipts.

     Code MN Rule 4626.0130A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no hand soap available at the meat market's handwashing station. PIC was asked to provide hand soap at the time of inspection. This was corrected on-site. Ensure that all handwashing stations are properly supplied with hand soap at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     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

     Observed no paper towels available at the meat market's handwashing station. PIC was asked to provide paper towels at the time of inspection. This was corrected on-site. Ensure that all handwashing stations are properly supplied with paper towels at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the hot water valve shut off for the meat market's handwashing station. Per conversation with the PIC, there is a leak. The handwashing station must be serviced immediately.

     Code MN Rule 4626.1040B

   • 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 chili marinade, salsa and shrimp soup without proper date marking. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed door gaskets of small display coolers and interior to be dirty. Clean and matain clean.

     Code MN Rule 4626.0840C

3. Sep 4, 2024 Routine Score 94
   • 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.

     Observed queso fresco in display until taken from its original package without a date marking. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed dried-out meat in meat cutter. Clean and maintain clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

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

     Observed handwashing station in meat market area physically blocked by a trash can and knives inside sink. All handwashing stations should be accessible and used for no purpose other than handwashing.

     Code MN Rule 4626.1110AB

   • 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 certificate on-site. Cheese is cut on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

4. Mar 8, 2023 Routine Score 96
   • Not serious Priority 3

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

     Observed food and other debris on the floor under chest coolers, counters and prep table.

     Code MN Rule 4626.1520A

   • 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.

     Observed unmarked repackaged oaxalaca cheese inside display unit. Discussed date marking with operator.

     Code MN Rule 4626.0400B

   • 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 behind prep area equipment and storing area.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3 Corrected on site

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

     Registered chlorine concentration lower than 50 ppm in sanitizer bucket. Discussed sanitizer concentration with operator. Corrected on site to 200ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed dried out meat on meat cutter. Discussed cleaning and sanitizing with operator. Cleaned and sanitized at the time of inspection.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed handle on meat cutter held by a thread. Discussed equipment maintenance with operator.

     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 Styrofoam used as to go container, discussed acceptable container.

     Code MCO 204.30A