Bloomington Market LLC

Year by year

Inspections

1. 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 two live mice in the facility 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

     Keep the physical facilities in good repair.

     Observed ceiling tiles damaged or missing. Observed floors missing tiles and in disrepair. Ensure physical facilities are kept in good repair so they are smooth, and easily cleanable

     Code MN Rule 4626.1515

2. Mar 23, 2026 Routine Score 90
   • 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

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

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed no hand washing signs at both hand sinks in meat cutting areas. Ensure signs are posted at all hand washing sinks reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • 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

     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, and meat cutting area. 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 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.

     Code MCO 188.580

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed soap missing from hand washing sinks in meat cutting area. Ensure soap is provided at each hand washing sink.

     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 no paper towels or hand drying device at the hand washing sinks in the meat cutting area. Ensure paper towels or other approved hand drying device is provided.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed ceiling tiles damaged or missing. Observed floors missing tiles and 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

     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

   • 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 3

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

     Observed unnecessary equipment by back door and in basement. Ensure unnecessary items are removed.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Observed wet cloth on cutting board in meat cutting area. Ensure wiping cloths are kept in a sanitizing solution.

     Code MN Rule 4626.0285B

3. Apr 1, 2025 Follow-Up Score 100
   • 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

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

     Observed dried food debris on walls and floors in back meat cutting area. Ensure physical facilities are maintained clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed hand washing sign missing from sink in meat cutting area. Ensure one is posted.

     Code MN Rule 4626.1457

   • 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

4. Mar 18, 2025 Routine Score 88
   • 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

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

     Observed food debris on walls and floors of back meat area. Ensure physical facilities are maintained clean.

     Code MN Rule 4626.1520A

   • 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 way to dry hands at meat market hand washing sink. Ensure paper towels are stocked.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed dried food debris on walls and floors in back meat cutting area. Ensure physical facilities are maintained clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed food employee cut meat then open cooler door and go back to cutting meat without washing hands between. Ensure food workers are washing hands in situations which require them to like between tasks or when stopping food process to complete other task to prevent spreading pathogens.

     Code MN Rule 4626.0075A

   • 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 establishment to answer questions or oversee food activities. Ensure at least one trained person per shift is assigned as the person in charge to oversee food activities.

     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 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed no hot water at handwashing sink in meat cutting area. Ensure water of at least 100F is provided. Other sinks had hot water.

     Code MCO 188.380

   • Not serious Priority 3

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

     Observed uncovered meats in walk-in freezer. Ensure all food is covered and protected.

     Code MN Rule 4626.0235A(4)

   • 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

5. Mar 14, 2024 Routine Score 98
   • 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 2 inch gap between the door and door frame at the back entrance of the building. Discussed with operator. Provide tight fitting doors to prevent the entrance of pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed floors (underneath equipment) and walls in need of more frequent cleaning. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • 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 handwash station in back of meat market. Ensure all handwash stations are fully stocked.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Observed handwashing sink itself to be soiled with debris. Clean and maintain clean.

     Code MN Rule 4626.1550

   • Not serious Priority 3

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

     Observed no handwash sign or poster at handwash sink in back of meat market. Ensure all handwash sinks have proper signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed non-food contact surfaces of meat slicer dirty with food debris. Clean all surfaces before after use.

     Code MN Rule 4626.0840C

6. Mar 13, 2023 Routine 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 mouse droppings on the floor behind and under equipment and shelving. 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 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