Bloomington Market LLC

Year	Inspections	Violations	Serious
2026	2	40	5
2025	2	22	3
2024	1	17	0
2023	3	39	6

Apr 6, 2026 Follow-Up Score 100

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 live two live mice at time of inspection. Ensure pests are controlled.

Code MN Rule 4626.1565ABD
Not serious Priority 3
"(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food estab

Observed two live mice in kitchen area. Ensure facility is cleaned, contaminated food, food packages, and single-use items are discarded, outer openings are protected, harborage conditions are eliminated, and a certified pest control personnel is working with the facility to prevent ongoing pest issues. Facility is ordered to close and cannot reopen until a reinspection is completed. Reinspection must be requested in writing. Emergency closure ordered at time of inspection. Separate emergency closure report with additional information sent.

Code MCO 188.580
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 certified food protection manager certificate posted does not match anyone on the Minnesota Certified Food Protection Manager look up. Searched by name and by number. Ensure a valid Minnesota Certified Protection Manager Certificate is obtained and posted. Look up tool is here: https://www.health.state.mn.us/communities/environment/food/cfpm/cfpmlookup.html

Code MN Rule 4626.0033A
Not serious Priority 3
Discontinue the use of a food preparation sink for anything other than food preparation.

Observed food containers stored on drainboard of food prep sink with raw chicken inside. Ensure food prep sinks are used only for food prep activities to prevent contamination.

Code MN Rule 4626.0780C
Not serious Priority 3
Keep the physical facilities in good repair.

Observed damaged celling tiles, and damaged floor tiles throughout facility. Ensure the physical facilities are maintained in good repair.

Code MN Rule 4626.1515
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 black lids for to-go coffee. Ensure to-go containers are recyclable (#1, #2 #5 non-black plastics), reusable, or compostable.

Code MCO 204.30A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Clean all physical facilities (floors, walls, ceilings). Keep them clean. Observed caulking at all sinks were dirty. Observed old food debris dust and dirt throughout facility. Ensure the physical facilities are maintained clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Observed floor outside of prep area was warn down to the subfloor. Ensure floors walls and ceilings are smooth and easily cleanable

Code MN Rule 4626.1325A1

Mar 23, 2026 Routine Score 66

Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed large opening on door at back of facility. Ensure outer openings are protected against entry of pests.

Code MN Rule 4626.1395A
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 excessive mouse droppings through out dry food storage, shelving, in single-use storage area, on top of food boxes, on produce, and behind equipment. Including but not limited to: dining room area, and grocery area. Ensure pests are controlled. Orkin Pest Control report observed from 2/11/2026.

Code MN Rule 4626.1565ABD
Not serious Priority 2
Use approved trapping devices or other means of pest control when pests are found.

Observed open bait on shelving. Observed large amount of mouse feces throughout the facility. Ensure pests are controlled

Code MN Rule 4626.1565C
Not serious Priority 3
"(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food estab

Observed large amount of mouse feces throughout dry storage area, on top of food packages, in produce, under equipment in kitchen area, packages of food with holes from mice. Harborage condition exist throughout facility with large openings under doors, drop-ceilings with holes, unused equipment and unnecessary storage of items, and cardboard throughout storage to line the shelves. These conditions support emergency closure of a food establishment under subpart (i) of this ordinance. Ensure facility is cleaned, contaminated food, food packages, and single-use items are discarded, outer openings are protected, harborage conditions are eliminated, and a certified pest control personnel is working with the facility to prevent ongoing pest issues. Facility is ordered to close and cannot reopen until a reinspection is completed. Reinspection can be requested in writing. Emergency closure ordered at time of inspection. Separate emergency closure report with additional information sent.

Code MCO 188.580
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.

Observed food worker rinse gloved hands in hand washing sink. Ensure gloves are used for only one task and are changed when soiled or when changing tasks that require touching of food or food contact surfaces. Discussed with PIC at time of inspection.

Code MN Rule 4626.0287A
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed no person in charge able to demonstrate food safety procedures for preventing foodborne illness. Observed violations pertaining to hand washing, hot-holding, extensive pest activity, and dirty food-contact surfaces. Ensure there is someone in charge to ensure employees are following the proper food safety procedures.

Code MN Rule 4626.0035DGHIKM
Not serious Priority 2
The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

Observed several customers enter the cooking area of the kitchen. Ensure only employees trained in food safety are permitted in kitchen and food prep areas.

Code MN Rule 4626.0035B
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 one with the Certified Food Protection Manager certificate who works on site. Ensure someone with the ability to oversee food safety procedures obtains the Minnesota Department of Health- Certified Food Protection Manager certificate.

Code MN Rule 4626.0033A
Not serious Priority 2
Have hand soap at all handwashing sinks.

Observed soap missing from hand washing sink in back food prep area. Ensure each hand washing sink is supplied with soap.

Code MN Rule 4626.1440
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

Observed paper towels missing from hand washing sink in cooking/service area. Ensure each hand washing sink is provided with paper towels at each hand washing sink.

Code MN Rule 4626.1445
Not serious Priority 3
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Observed cold-holding units did not have thermometers available to monitor the air temperature of the cooler. Ensure thermometers are in each cold-holding unit, towards the front to easily monitor food temperatures.

Code MN Rule 4626.0620A
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Observed tongs for sambuusas stored on the top of the heating cabinet with dust and debris. Ensure in-use utensils used for time/temperature controlled for safety food is stored on clean and sanitized surfaces.

Code MN Rule 4626.0275C
Serious Priority 1
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

Observed dirty utensils stored on shelving, in-use utensils with old food debris, and dishes piled on ground in kitchen. Ensure food-contact surfaces are washed, rinsed and sanitized every four hours.

Code MN Rule 4626.0845C
Serious Priority 1 Corrected on site
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 rice at 90F, cooked goat at 102F, cooked chicken at 98F, and beef sambuusas at 114F. Ensure all hot-holding, cooked, time/temperature controlled for safety foods are maintained at 135F and above. PIC discarded food at time of inspection.

Code MN Rule 4626.0395A1
Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Observed food debris in mop sink. Ensure mop sink is used only for the disposal of mop water.

Code MN Rule 4626.1080A
Not serious Priority 3
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

Observed fly strips throughout facility over food prep, and hand washing areas. Ensure insect control devices are not a source of contamination.

Code MN Rule 4626.1385B
Not serious Priority 3
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

Observed single service items like paper bags stored open with mouse feces. Ensure single-service items are stored in original protective packaging to prevent contamination.

Code MN Rule 4626.0955C
Not serious Priority 3
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 dishes and equipment being stored on the ground in kitchen area. Ensure all equipment is stored in a clean, dry location six inches above the ground.

Code MN Rule 4626.0955A
Not serious Priority 3
Discontinue the use of a food preparation sink for anything other than food preparation.

Observed dirty dishes and food debris in food prep sink. Ensure food prep sinks are cleaned before and after use and used exclusively for food prep activities like cooling, thawing and washing food.

Code MN Rule 4626.0780C
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed no test kit for sanitizer on site. Ensure a test kit is obtained for each sanitizer being used on site.

Code MN Rule 4626.0715
Not serious Priority 3
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

Observed no sanitizer set up at time of inspection. Ensure food-contact sanitizer is available at all hours of operation.

Code MN Rule 4626.0721B
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed outside of coolers, handles of coolers, shelving heavily soiled. Ensure non-food contact surfaces are cleaned often and maintained clean.

Code MN Rule 4626.0855
Not serious Priority 3
Keep the physical facilities in good repair.

Observed towel dispenser in disrepair at hand washing sink. Observed tiles with low grout and cracked in food prep area. Observed ceiling tiles damaged or missing. Observed walls in food prep area in disrepair. Ensure physical facilities are kept in good repair so they are smooth, and easily cleanable.

Code MN Rule 4626.1515
Not serious Priority 3
Remove all items unnecessary to the operation of the business from the premises.

Observed storage of unused, and unnecessary equipment on shelving in restaurant area, by back door and in basement. Ensure unnecessary items are removed.

Code MN Rule 4626.1580AB
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 containers being used for to-go food. Ensure all food containers for to-go food are reusable, recyclable or compostable.

Code MCO 204.30A
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

Observed food employee put on gloves without washing hands first. Ensure employees are trained on hand washing, and when to wash hands.

Code MN Rule 4626.0075B-J
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed caulking at all sinks were dirty. Observed old food debris dust and dirt throughout facility. Ensure the physical facilities are maintained clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Observed floor outside of prep area was warn down to the subfloor. Ensure floors walls and ceilings are smooth and easily cleanable.

Code MN Rule 4626.1325A1
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Observed no log to record employee illness symptoms. Ensure employees are trained and a log is kept for employee illness.

Code MN Rule 4626.0040C
Not serious Priority 2 Corrected on site
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 no datemarking for sambuusa filling, foods in walk-in, or pre-assembled sambuusa Ensure foods that are made on site are datemarked for the day they are made (day one) and discarded in seven days. Foods were discarded at time of inspection.

Code MN Rule 4626.0400A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed missing covered trash can in employee restrooms. Ensure one is provided.

Code MN Rule 4626.1260
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

Observed cardboard along shelving under dry goods, and in cooler. Ensure all food equipment is smooth, non-absorbent, and easily cleanable.

Code MN Rule 4626.0450BCDE

Apr 1, 2025 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.

Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

Code MN Rule 4626.0033A
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 to-go containers, and plastic lined coffee cups. Ensure all to-go food containers are recyclable or compostable.

Code MCO 204.30A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed food debris on outside of food cooking and storage equipment, and inside of storage cabinets. Ensure non-food contact surfaces are maintained clean.

Code MN Rule 4626.0855
Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed large gap under back door. Ensure all outer openings are protected and sealed against the entry of pests

Code MN Rule 4626.1395A
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 feces on floor in back of kitchen and in dry storage areas. Went with PIC and discussed specific areas with them and where to clean and monitor. Observed pest control receipt from Paffy's Pest Control on 3/28/2025.

Code MN Rule 4626.1565ABD
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed grease and food debris under the cooking equipment. Observed dust and build up on walls. Ensure physical facilities are maintained clean

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed cracked and broken tiles throughout facility. Ensure facility is maintained in good repair.

Code MN Rule 4626.1515
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Observed no illness log for employees. Ensure employees are trained on what symptoms and illnesses must be reported and an illness log is kept on site. Emailed illness information with reports.

Code MN Rule 4626.0040C

Mar 18, 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.

Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

Code MN Rule 4626.0033A
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 to-go containers. Ensure all to-go food containers are recyclable or compostable.

Code MCO 204.30A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed food debris on outside of food cooking and storage equipment, and inside of storage cabinets. Ensure non-food contact surfaces are maintained clean.

Code MN Rule 4626.0855
Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed large gap under back door. Ensure all outer openings are protected and sealed against the entry of pests.

Code MN Rule 4626.1395A
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 feces under sink. and under food equipment. Ensure certified pest control professional is obtained to control pests.

Code MN Rule 4626.1565ABD
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed grease and food debris under the cooking equipment. Observed dust and build up on walls. Ensure physical facilities are maintained clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

Observed all handwashing sinks in need of cleaning. Ensure plumbing fixtures are maintained clean.

Code MN Rule 4626.1550
Not serious Priority 3
Keep the physical facilities in good repair.

Observed cracked and broken tiles throughout facility. Ensure facility is maintained in good repair.

Code MN Rule 4626.1515
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wet cloths being stored on counter. Ensure wiping cloths are held in chemical sanitizer to prevent pathogen growth.

Code MN Rule 4626.0285B
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed no test kit for chlorine sanitizer. Ensure each type of sanitizer used in the facility has a test kit provided.

Code MN Rule 4626.0715
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

Observed food employee put on gloves without washing hands first. Ensure employees are trained on when to wash hands to prevent contamination.

Code MN Rule 4626.0075B-J
Not serious Priority 2
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

Observed no person in charge at the facility during visit. Ensure at least one person per shift, with food safety knowledge is designated as the person in charge.

Code MN Rule 4626.0025
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Observed no illness log for employees. Ensure employees are trained on what symptoms and illnesses must be reported and an illness log is kept on site. Emailed illness information with reports.

Code MN Rule 4626.0040C
Not serious Priority 2
Have hand soap at all handwashing sinks.

Observed hand soap missing at restroom hand washing sink. Ensure hand soap is provided at each handwashing sink, (along with sign, paper towels, and a trashcan)

Code MN Rule 4626.1440

Mar 14, 2024 Routine Score 94

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.

Unable to locate operator in the MDH CFPM database. Ensure that you have at least one full time employee who has obtained the State issued CFPM credential and post certificate.

Code MN Rule 4626.0033A
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 black plastic coffee lids and styrofoam cups. These materials are not allowed under the Minneapolis Green to Go ordinance. Inspector is sending Green to GO information along with report. Ensure full compliance with Green to Go ordinance to avoid incurring citations.

Code MCO 204.30A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed storage rack on kitchen line to be soiled with grease and food debris. Clean and maintain clean.

Code MN Rule 4626.0855
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

Observed no paper towels at handwashing sink in employee bathroom in the basement. Ensure bathrooms are fully stocked.

Code MN Rule 4626.1445
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Observed handwashing signage/reminder missing from employee bathroom. Ensure all bathroom sinks and handwashing sinks have the proper signage.

Code MN Rule 4626.1457
Not serious Priority 2
Remove all live animals from the establishment except as specified in rule.

A cat was observed inside restaurant. Discussed with operator. Ensure no live animals are living on the premises.

Code MN Rule 4626.1585AB
Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed large gap between door and door frame at both entryways (front door and back door). Ensure these gaps are sealed and tight fitting to prevent the entry of pests.

Code MN Rule 4626.1395A
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 unused equipment and general clutter in dish washing room and throughout building that provide harborage conditions for pests. Remove unused equipment and eliminate clutter and harborage conditions.

Code MN Rule 4626.1565ABD
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed floors, walls, and ceilings throughout the facility, underneath and behind equipment, in need of a deep clean and more frequent cleaning. Clean and maintain all physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the plumbing system in good repair.

Observed slow leak under 3 compartment sink in dish room. Repair leak.

Code MN Rule 4626.1040B
Not serious Priority 3
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

Observed all handwashing sinks in need of cleaning.

Code MN Rule 4626.1550
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed handwash sinks and 3 compartment sink no longer attached to the wall with caulking. Reseal this fixed equipment to the wall with fresh caulking.

Code MN Rule 4626.0725A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed cracked and broken floor tiles throughout the facility. Repair/replace broken floor tiles.

Code MN Rule 4626.1515
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Observed tongs hanging from oven handled. Discussed with operator. Store utensils in a clean and protected location.

Code MN Rule 4626.0275C
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wiping cloths in bucket in kitchen area sitting in a chlorine solution less than 50 ppm. Discussed with operator. This was corrected on site during the inspection.

Code MN Rule 4626.0285B
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 frozen goat meat thawing at room temperature. Thaw TCS foods using one of the methods listed above.

Code MN Rule 4626.0380ABC
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Based on the number of violations observed, there appears to be a lack of managerial control. Discussed active managerial control with the operator during the inspection.

Code MN Rule 4626.0035DGHIKM

May 9, 2023 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.

Code MN Rule 4626.0033A
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.

Code MCO 204.30A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Code MN Rule 4626.0855
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

Code MN Rule 4626.0450BCDE

Apr 17, 2023 Follow-Up Score 88

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.

Code MN Rule 4626.0033A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Code MN Rule 4626.1520A
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.

Code MCO 204.30A
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.

Code MN Rule 4626.0400A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Code MN Rule 4626.0855
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

Code MN Rule 4626.1565ABD
Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Code MN Rule 4626.1395A
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Code MN Rule 4626.0035DGHIKM
Not serious Priority 3
Keep the plumbing system in good repair.

Code MN Rule 4626.1040B
Serious Priority 1
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Code MN Rule 4626.0805C1
Not serious Priority 3
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

Code MN Rule 4626.0840B
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

Code MN Rule 4626.0450BCDE
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Code MN Rule 4626.0040C
Not serious Priority 3
Protect food from cross-contamination by using packages or covered containers.

Code MN Rule 4626.0235A(4)
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Code MN Rule 4626.1530A

Mar 13, 2023 Routine Score 78

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.

Operator did not provide MN food protection manager certification. Explained process to operator.

Code MN Rule 4626.0033A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed excessive debris, dust dirt and trash on the floor under and behind equipment throughout the facility. Dust accumulated around vent system on ceiling panels. Discussed frequently facility cleaning and maintenance with operator.

Code MN Rule 4626.1520A
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 use as to go containers. Discussed acceptable container with operator

Code MCO 204.30A
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wet wiping cloth on prep counter and on the base of gyro grill.

Code MN Rule 4626.0285B
Not serious Priority 2 Corrected on site
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 unmarked cooked goat meat and sauce inside prep cooler and unmarked sambusa meat and sauce inside reach-in cooler located in the back area. Discussed date marking with operator and instructed him to mark product with the date of preparation.

Code MN Rule 4626.0400A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed food debris, spills and dirt on the external surfaces of storing containers, cold holding units including handles, storing shelving and counters. Discussed frequency cleaning with operator.

Code MN Rule 4626.0855
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 and counter in the front area and dishwashing room. Per operator he is currently working with a pest control company but his is not confident on the work they are performing. Discussed pest control with operator

Code MN Rule 4626.1565ABD
Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed large gap between lower door frame and floor for doors located in the front and the back area of the stored. Discussed pest control with operator.

Code MN Rule 4626.1395A
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Due to the number of violation during this inspection visit, is evident that there is a lack of managerial control. Discussed active managerial control with operator.

Code MN Rule 4626.0035DGHIKM
Not serious Priority 3
Keep the plumbing system in good repair.

Observed dripping faucet at hand washing sink located in front of service area.

Code MN Rule 4626.1040B
Not serious Priority 2
Remove all live animals from the establishment except as specified in rule.

Observed a cat inside establishment. Per operator cat helping with pest issue. Discussed appropriate pest control with operator. Operator was instructed to remove cat from the facility.

Code MN Rule 4626.1585AB
Serious Priority 1
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Registered chlorine concentration at 25PPM at three compartment sink. Discussed proper sanitizer concentration with operator. Concentration corrected on site to 100ppm.

Code MN Rule 4626.0805C1
Serious Priority 1 Corrected on site
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.)

Registered the temperature of sambusa at 101*F inside hot holding unit, air temperature of the unit was registered at 100*F. Per operator sambusa was prepared the same morning. Operator adjusted unit temperature and last two sambusas were sold at the time of inspection. Discussed hot holding temperatures and TAPHC as an alternative. Goat soup was registered at 100*F on steam unit. The unit was off and turned on at the time of inspection. Operator was instructed to reheat product to at least 165*F and place back to holding unit.

Code MN Rule 4626.0395A1
Not serious Priority 3
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

Observed grease build up in surfaces of cooking pots and utensil. Discussed cleaning and sanitizing.

Code MN Rule 4626.0840B
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

Observed cooking pots full of scratching, pitting, and breaks. Instructed operator to replace broken utensil. Discussed cleaning and sanitation with operator.

Code MN Rule 4626.0450BCDE
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Operator discussed illness policy but did not provided employee illness log. Discussed illness reporting and recording witch operator. A sample log is emailed with this report.

Code MN Rule 4626.0040C
Serious Priority 1 Corrected on site
Separate raw animal foods from ready-to-eat foods.

Observed raw eggs stored above cooked ground beef and red sauce. Discussed cross contamination with operator.

Code MN Rule 4626.0235A(1)
Not serious Priority 3 Corrected on site
Protect food from cross-contamination by using packages or covered containers.

Observed uncover goat inside prep cooler and uncover condiments on lower shelving of the counter. Discussed food contamination with operator.

Code MN Rule 4626.0235A(4)
Not serious Priority 3 Corrected on site
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Observed dried out food and spill inside microwave oven. Discussed frequency cleaning and sanitation with operator.

Code MN Rule 4626.0850
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Observed excessive great and dust deposited on hoot filters.

Code MN Rule 4626.1530A

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