Limra Corp

Year by year

Inspections

1. Aug 3, 2026 Routine Score 100

   Result: Complete.

2. Jan 21, 2025 Routine Score 100
   • Not serious Priority 3

     Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.

     Observed no safe handling instructions provided to customers for meat coming from the market. Provide safe handling label.

     Code MN Rule 4626.0130F

   • Not serious Priority 3

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

     No handwashing sign posted at the handwashing station located in the meat market. Provide handwashing sign to handwashing station.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     ROP frozen fishes inside the self-service freezer in front of the meat display cooler observed with no label. Provide label to ROP fishes.

     Code MN Rule 4626.435B (1-4,6-7)

3. Aug 8, 2023 Follow-Up Score 96
   • Serious Priority 1

     All food must be from approved sources.

     Code MN Rule 4626.0130A

4. Jul 12, 2023 Routine Score 86
   • Not serious Priority 3

     Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.

     Observed no safe handling instructions being given to customers for all meat coming from the market. Use the attached example for your purpose at the facility and proved in sticker or brochure format to the customer.

     Code MN Rule 4626.0130F

   • 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.

     Activities observed at the market license which require a Restaurant License with CERTIFIED FOOD PROTECTION MANAGER: Prepping and selling mango lassi, hot holding vegie and chicken samosas. Immediately cease the activity of prepping and selling food from the back kitchen and obtaining food for resale at the counter. Obtain training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizing occurring in back prep 3-comp area where food is being prepped for sale. A staff member from the meat room was obtained and brought to the kitchen to educate with chlorine sanitizer.

     Code MN Rule 4626.0900

   • Serious Priority 1

     All food must be from approved sources.

     Samosas from an unapproved business observed being resold at the grocery counter. The business does not hold a wholesale license for the samosa sale. The business was notified regarding their need for the wholesale license.

     Code MN Rule 4626.0130A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed no ingredient list on the mango lassi being made and packaged in the back of the store.

     Code MN Rule 4626.0435A

   • 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 active managerial control as activities requiring a cfpm are occurring. Within each activity are violations of temperature control, labeling and sanitizing. Knowledge and training of the cfpm can be a tool for compliance on these items.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     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.)

     Samosas observed at 100F under a light at grocery counter. Remove and obtain proper licensing and source prior to further resale.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license.

     A restaurant license (application attached to this report) is required for the prepping and selling mango drinks and samosas. Apply and submit to Business Licensing.

     Code MCO 188.160