Joe's Market

Year by year

Inspections

1. Sep 8, 2026 Follow-Up Score 92
   • Not serious Priority 3

     Label all food packages as required by the law.

     Prepackaged foods such as Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service still not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report

     Code MN Rule 4626.0435A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee's illness logs still not provided onsite. Note: For details and to record employees' illness, please see the log template sent with the report again

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old and dry food residue build up still observed on the slicer and blade of the can opener. Note: Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer still missing. Note: Provide and use it to monitor internal food temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Unit thermometer still missing from the single door reach-in refrigerator in the kitchen area. Note: Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Old food residues and grease build up observed on the equipment on the cook line. Note: Clean. Packing material on the prep unit Infront of the cook line still not removed. Note: Remove it

     Code MN Rule 4626.0855

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Styrofoam to go boxes still found in use. Note: Replace them with the recyclable, reusable and compostable products that comply with city of Minneapolis to go ordinance. Note: For details, see Green-To-Go flyer sent with the report again.

     Code MCO 204.30B

2. Aug 17, 2026 Follow-Up Score 84
   • Not serious Priority 3

     Label all food packages as required by the law.

     Prepackaged foods such as Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service still not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report

     Code MN Rule 4626.0435A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee's illness logs still not provided onsite. Note: For details and to record employees' illness, please see the log template sent with the report again.

     Code MN Rule 4626.0040C

   • 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 Mac N cheese at 130 F hot held on the stem table. PIC stated that they purposefully lowered the heat to prevent burning. Note: Discontinue this practice. All hot TCS foods need to be hot held at minimum 135 F. PIC reheated it to above 165 F for corrections.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths still stored on the prep tables and counter throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets at all times. Note: PIC corrected it onsite.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old and dry food residue build up still observed on the slicer and blade of the can opener. Note: Clean.

     Code MN Rule 4626.0840A

   • 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.

     Cooked & prepared foods such as chickpeas, and others cold foods stored in walk-in coolers not properly date marked. Note: Always date mark all refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer still missing. Note: Provide and use it to monitor internal food temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Unit thermometer still missing from the single door reach-in refrigerator. Note: Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Old food residues and grease build up observed on the equipment on the cook line. Note: Clean. Packing material also not removed on the prep unit

     Code MN Rule 4626.0855

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Styrofoam to go boxes still found in use. Note: Replace them with the recyclable, reusable and compostable products that comply with city of Minneapolis to go ordinance. Note: For details, see Green=-To-Go flyer sent with the report.

     Code MCO 204.30B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license still not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips still missing. Note: Provide test strips to accurately measure the sanitizer concentration.

     Code MN Rule 4626.0715

3. Jul 31, 2026 Routine Score 82
   • Not serious Priority 3

     Label all food packages as required by the law.

     Prepackaged Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report

     Code MN Rule 4626.0435A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee's illness logs not maintained onsite. Note: For details and to record employees' illness, please see the log template sent with the report

     Code MN Rule 4626.0040C

   • 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.)

     Hot TCS foods found hot held below 135 F on the stem table. PIC stated that the lowered the heat to prevent burning foods. Note: All reheated to above 65 F for corrections. Heat level also adjusted.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables and counter throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed old and dry food residue build up on slicer and blade of the can opener. Note: Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In-use clean knives found stored between units on the prep line. Note: Properly store all clean utensils in clean place or on clean containers between use at all times. Note: PIC relocated them for cleaning and proper storage.

     Code MN Rule 4626.0275C

   • Not serious Priority 2 Corrected on site

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     Severely dented Marinara sauce canned food can found on the shelf for use. Note: PIC removed for correction

     Code MN Rule 4626.0190

   • 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.

     Cooked & prepared cold foods such as Chim chinga, chickpeas, and others stored in walk-in coolers not properly date marked. Note: U sing an effective method, mark all refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer missing. Note: Provide and use thermometer to monitor internal food temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Unit thermometer or temperature measuring device missing from the single door reach-in refrigerator. Note: Provide and use it.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Old food residues and grease build up on the equipment on the cook line. Note: Clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Styrofoam to go boxes found in use. Note: Replace them with the products that are recyclable, reusable and compostable products that comply with the Ordinance of city of Minneapolis

     Code MCO 204.30B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license as require.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips missing. Note: Provide test strips to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715

4. Sep 23, 2025 Follow-Up Score 92
   • Not serious Priority 3

     Label all food packages as required by the law.

     Pita chips packaged on-site for self-service still without proper label. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with previous report

     Code MN Rule 4626.0435A

   • 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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee's illness log still not maintained onsite. Note: For details, please see the log template sent with the report to record employees' illness.

     Code MN Rule 4626.0040C

   • 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.

     The dishwasher was not in operation at the time of this reinspection. The concentration of the chloring sanitizer was not tested as dishwasher was not in use. Note: Per PIC, they are still waiting for technician to fix it. 3-compartment sink found in use at the time of this reinspection. Note: Continue using the 3-compartments sink until fixed.

     Code MN Rule 4626.0805C1

5. Aug 25, 2025 Follow-Up Score 86
   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed pita chips packaged on-site for self-service without any label. Note: properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with previous report.

     Code MN Rule 4626.0435A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. Note: See above for foods and temperatures. Note: Per PIC, it was fixed and working properly and it's because of frequent open and close. PIC relocate all food for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The improperly working 3 Doors prep unit Infront of the cook line still not fully fixed & the unit air temperature found at 51 F. Note: PIC claimed it was repaired and working properly. Note: Repair and check its temperature before use. Mechanical dishwasher was also not working properly. Note: Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths not stored in chemical sanitizer solution bucket between use throughout. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged/ missing ceiling tiles above food prep areas. Note: Repair or replace them

     Code MN Rule 4626.1515

   • 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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee's illness log not maintained onsite. Note: For details, please see the log template sent with the report.

     Code MN Rule 4626.0040C

   • 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

     Through on-site observations and discussion with PIC, and the number of violations still remaining uncorrected, there is still a lack of active managerial control, especially in the area of oversight and routine monitoring of general food safety operations in the facility. Note: Please see the fact sheet of duties of the PIC sent with the report.

     Code MN Rule 4626.0035DGHIKM

   • 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.

     The dishwasher was not in operation. The concentration of the chloring sanitizer was not tested as dishwasher was not in use. Note: Per PIC, they are working to fix it. 3-compartment sink found in use at the time of this reinspection. Note: PIC unable to fix it onsite.

     Code MN Rule 4626.0805C1

6. Aug 1, 2025 Routine Score 80
   • 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.

     Observed pulled chicken and pork, and green salsa without date marking in the walk-in cooler. Note: Date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • 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 and black food containers found in use on-site. Note: For details, please see the Green to Go information sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed pita chips packaged on-site for self-service without any label. Note: See labeling information provided with report.

     Code MN Rule 4626.0435A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cold TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. Note: See above for foods & temperatures. Note: PIC relocate them for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     3 Doors prep unit Infront of the cook line was broken & not maintaining a temperature of 41 F or less. The unit air temperature found at 46 F. Note: PIC claimed it was repaired and working properly. Note: Repair and check its temperature before use. Mechanical dishwasher was also not working properly. Note: Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths not stored in chemical sanitizer solution bucket between use. All found on the prep table. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towel is being used under cutting boards for stability on prep line tables. Note: Remove it. Use of washable mat is recommended. Note: PIC removed it onsite.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged/ missing ceiling tiles above food prep areas. Note: Repair or replace them

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed chicken at 60 F in the walk-in cooler. Note: Per PIC, it was cooked last night which is more than 12 hours. Note: Voluntarily discarded.

     Code MN Rule 4626.0385A

   • 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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee need to be certified. For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: For details, please see the log template sent with the report.

     Code MN Rule 4626.0040C

   • 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

     Through on-site observations and discussion with PIC, there is a lack of active managerial control, especially in the area of oversight and routine monitoring of general food safety operations in the facility. Note: Please see the fact sheet of duties of the PIC sent with the report

     Code MN Rule 4626.0035DGHIKM

   • 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.

     The concentration of the chloring sanitizer found to be zero in the dishwasher when tested. Note: There was container with sanitizer presumably connected. But no concentration noticed. Note: Use the 3-compartment sink until fixed. Note: PIC unable to fix it onsite.

     Code MN Rule 4626.0805C1

7. Sep 3, 2024 Follow-Up Score 92
   • 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.

     Previously cooked cold foods such as Noodle, shredded pork, chicken, and others still without date marking in the walk-in cooler. Note: Date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • 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.

     Styrofoam and black to go food containers still found in use on-site. Note: Replace them with the approved products. Note: For details, see Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Pita chips packaged on-site for self-service still without proper labelling. Note: For More information, please see the labeling fact sheet sent with report.

     Code MN Rule 4626.0435A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cold TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. See above for foods & temperatures. Note: PIC relocate them for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     3 Doors prep unit Infront of the cook line was broken & not maintaining a temperature of 41 F or less. The unit air temperature found at 51 F. Note: PIC claimed it was repaired few days ago. Note: Repair and check its temperature before use it.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths not stored in chemical sanitizer solution bucket between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towel is being used under cutting boards for stability on prep line tables. Note: Remove it. Use of washable mat is recommended for the same purpose. Note: PIC removed it onsite.

     Code MN Rule 4626.0915A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No food thermometer provided on site for use. Note: Provide & use it as required.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged/ stained and missing ceiling tiles above food prep areas. Note: Repair or replace them.

     Code MN Rule 4626.1515

8. Aug 13, 2024 Routine Score 90
   • 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.

     Observed previously cooked cold foods such as Noodle, shredded pork, chicken, and green salsa without dates in the walk-in cooler. Note: Date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • 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 and black food containers in use on-site. Note: Replace them with the approved products. Note: For details, see Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed pita chips packaged on-site for self-service without proper labelling. Note: For More information, please see the labeling fact sheet sent with report.

     Code MN Rule 4626.0435A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cold TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. See above for foods & temperatures. Note: PIC relocate them for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     3 Doors prep unit Infront of the cook line was broken & not maintaining a temperature of 41 F or less. Unit air temperature found at 51 F. Note: Repair it.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths not stored in chemical sanitizer solution bucket. Note: Store all wet wiping cloths in sanitizer bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Cloth towel is being used under cutting boards for stability on the cook line/ prep line tables. Note: Remo it. Use of washable mat is recommended for the same purpose.

     Code MN Rule 4626.0915A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided to accurately measure sanitizer concentration. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No food thermometer provided on site for use. Note: Provide it & use it it.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged/ stained and missing ceiling tiles above food prep areas. Note: Repair or replace them.

     Code MN Rule 4626.1515

9. Aug 16, 2023 Routine Score 98
   • 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.

     Observed white rice, pulled chicken and pork, and green salsa without dates in walk-in cooler. You must date mark TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • 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 Certified Food Protection Manager on-site. Ensure that a food employee holds a State of MN-issued CFPM certificate. Post copy as requested.

     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 food containers being used on-site. Green to Go information has been provided to manager.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed pita chips packaged on-site for self-service without any label. More information has been provided with report.

     Code MN Rule 4626.0435A