Durdur Bakery & Grocery

Year by year

Inspections

1. May 18, 2026 Routine Score 96
   • 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 multiple boxes of meat left waiting processing. Minimize the amount of product held at room temperature by working with smaller portions to prevent temperatures from entering the danger zone.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

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

     Observed several plastic containers and lids used to store meat in the walk-in cooler and freezer to be cracked. Discontinue using cracked containers or lids and replace them.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed handwashing sink in meat market prep area to be leaking. Have faucet serviced.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     Observed a coffee cup stored on the handwashing sink in the meat market area. Handwashing sinks must be used only for handwashing and must remain accessible at all times. Discontinue using the handwashing sink for purposes other than handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed multiple examples food left uncovered in walk-in cooler and freezer. All food must be properly covered during storage to protect against contamination. Ensure that food items are properly covered during storage mode.

     Code MN Rule 4626.0235A(4)

2. Oct 30, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed a buildup of old debris in the walk-in freezer floor, and in the paper towel handle. Maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 multiple boxes of meat outside thawing at room temperature. The amount of meat was not a working portion. Follow proper thawing practices.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed plastic cutting boards badly scared. Cutting boards are no longer able to be effectively cleaned and sanitized. Replace all cutting boards that need replacing.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushi

     Observed in meat prep area, unsealed concrete used as a cove base transition for walk-in freezer and cooler severely damaged and cracking. Observed pooled moisture in between cracks. Provide an approved cove base transition for walk-in freezer and cooler.

     Code MN Rule 4626.1335B

   • Not serious Priority 2

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

     Observed plastic lids for containers used to store meat in walk-in freezer cracked. Replace.

     Code MN Rule 4626.0515

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no soap in handwashing station in meat prep area. Soap was provided.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Observed rust in sides of meat cutting equipment. Not in contact with meat. Surface in no longer smooth and easily cleanable.

     Code MN Rule 4626.0735AB

3. May 2, 2023 Routine Score 100
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed meat debris on external surfaces of cutting and grinding equipment as well as storing utensils. Discussed equipment and utensil cleaning and maintenance.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed dust and debris throughout the kitchen floor, inside the walk-in cooler, and walk-in freezer.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed two wet wiping clothes on the prep table.

     Code MN Rule 4626.0285C

   • 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 equipment and inside a storage room. Discussed pest control with the operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed missing light shield panel above prep table.

     Code MN Rule 4626.1375A

   • 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 large pieces of frozen meat thawing at room temperature. Discussed proper thawing with operator. Meat was moved to walk-in cooler at the time of inspection

     Code MN Rule 4626.0380ABC