Everett's Foods

Year by year

Inspections

1. Jul 10, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed heavily scoured cutting board. Resurface or replace heavily scratched cutting boards.

     Code MN Rule 4626.0740

2. Jul 10, 2025 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THERE WAS NO TEST KIT AVAILABLE FOR SANTIZER. PROVIDE A TEST KIT FOR THE TYPE OF SANITIZER USED (CHLORINE).

     Code MN Rule 4626.0715

3. Jul 3, 2024 Routine Score 98
   • 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.

     THERE IS NO MOP SINK ON MAIN FLOOR OF ESTABLISHMENT. SUBMIT PLANS FOR INSTALLATION OF NEW MOP SINK ON MAIN FLOOR. OWNER IS WORKING WITH A PLUMBER TO INSTALL A MOP SINK ON MAIN LEVEL OF STORE AND IT WILL BE COMPLETED WITHIN THE NEXT COUPLE MONTHS ACCORDING TO PIC.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     BUISNESS DOES CURING BUT THERE IS NO HACCP PLAN. SUBMIT A HACCP PLAN TO OBTAIN A VARIANCE TO CURE FOODS. SENDING MORE INFORMATION WITH REPORT.

     Code MN Rule 4626.1730A

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     BUISNESS DOES CURING BUT THERE IS NO HACCP PLAN. SUBMIT A HACCP PLAN TO OBTAIN A VARIANCE TO CURE FOODS. SENDING MORE INFORMATION WITH REPORT.

     Code MN Rule 4626.0415B

4. Jun 27, 2023 Routine Score 100
   • 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.

     There is no mop sink on main floor of establishment. Submit plans for installation of new mop sink on main floor. Note: Owner is working with a plumber to install a mop sink on main level of store. CONTACT ONE OF OUR PLAN REVIEW TEAM MEMBERS FOR FURTHER QUESTIONS RELATED TO PLAN REVIEW: Jim Donovan 612-673-2795Jim.Donovan@minneapolismn.gov Mohamed Yusuf 612-673-2612Mohamed.Yusuf@minneapolismn.gov 612-673-3529 or Janna Beard (612) 673-3529 janna.beard@minneapolismn.gov http://www.minneapolismn.gov/health/inspections/plan

     Code MN Rule 4626.1080A

   • 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.

     At time of inspection facility did not have a State Certified Food Protection Manager. Employ one full-time State Certified Food Manager for the establishment. For information please see the following web site and phone number for the Minnesota Department of Health who oversee the State Certified Food Manager Program. health.fmc@state.mn.us or 651-201-4500 Note: Evan Pregler has a food safety certificate but not the required State CFPM certificate

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Provide a hand wash sign at deli / meat department hand sink.

     Code MN Rule 4626.1457