Oxendale's Market

Year by year

Inspections

1. Sep 2, 2025 Routine Score 94
   • Not serious Priority 3

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

     OBSERVED DUSTY FAN IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     OBSERVED DIRTY FRYER THAT WAS NOT IN OPERATION. OBSERVED LARGE UPRIGHT COOLER THAT WAS NOT IN OPERATION. ALL EQUIPMENT SHOULD BE MAINTAINED IN GOOD REPAIR OR REMOVED FROM ESTABLISHMENT.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED DRIED FOOD DEBRIS ON CAN OPENER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     OBSERVED ROTISSERIE CHICKEN OVEN NOT UNDER THE HOOD. RELOCATE ROTISSERIE CHICKEN OVEN UNDER THE HOOD.

     Code MN Rule 4626.0690

   • Not serious Priority 3

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

     OBSERVED DEBRIS BUILDUP ON FLOORS AND BASE COVING, ESPECIALLY UNDER EQUIPMENT AND IN WALK-IN COOLER. OBSERVED FOOD DEBRIS BUILDUP ON WALLS IN PREP AREA. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     OBSERVED DEBRIS IN MICROWAVE OVEN. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0850

   • Serious Priority 1

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

     PERSON IN CHARGE SAID THAT THEY KEEP TRACK OF EMPLOYEE ILLNESS, BUT COULD NOT LOCATE EMPLOYEE ILLNESS LOG. SENDING ILLNESS LOG PDF WITH REPORT.

     Code MN Rule 4626.0040C

2. Aug 29, 2024 Routine Score 100
   • Not serious Priority 3

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

     OBSERVED DUSTY FAN IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     OBSERVED LARGE UPRIGHT COOLER THAT WAS NOT IN OPERATION. ACCORDING TO PIC, IT IS BROKEN. REPAIR COOLER OR REMOVE FROM ESTABLISHMENT.

     Code MN Rule 4626.0735AB

3. Aug 30, 2023 Routine Score 98
   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Rotisserie chicken oven still not relocated under the hood. Heat laden and grease build up observed on the ceiling above the oven. Note: Either provide hood above it or relocate it under the existing exhaust hood

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed Peeling/ flaking out paints from the ceiling tile in the kitchen, in front of the walk-in cooler areas. Note: repair/ paint to make so smooth and easily cleanable.

     Code MN Rule 4626.1515

   • 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 table between use. Note: Store them in chemicals sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Dry and old food residue build up seen on the blade of the can opener. Note: Clean and sanitize

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Grease and food residue build up observed on and between the equipment on the cook line. Note: Clean

     Code MN Rule 4626.0840C