Meseret Market LLC

Year by year

Inspections

1. Oct 3, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     OBSERVED TONGS HANGING ON OVEN HANDLE. TONGS CAN BE CONTAMINATED WHEN STORED IN THIS MANNER BY RUBBING AGAINST EMPLOYEE CLOTHES. STORE TONGS IN A CLEAN AND DRY LOCATION. PERSON IN CHARGE MOVED TONGS AT TIME OF INSPECTION.

     Code MN Rule 4626.0275C

   • 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.

     SOMEONE HAD TAKEN A FOOD SAFETY CLASS, BUT THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. PLEASE VISIT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html FOR MORE INFORMATION. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAINED AN APPROVED CFPM CERTIFICATE. POST CERTIFICATE IN A VISIBLE LOCATION ONCE IT HAS BEEN OBTAINED.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     OBSERVED BAGS OF BREAD STORED ON GROUND IN KITCHEN AREA. PERSON IN CHARGE MOVED BREAD AT TIME OF INSPECTION. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED SHELVES NEAR GRILL WITH PEELING CONTACT PAPER. SHELVES MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR OR REPLACE THE SHELVES SO THEY ARE SMOOTH, NONABSORBANT AND EASILY CLEANABLE.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     OBSERVED A SPILL IN BOTTOM OF FREEZER. CLEAN AND MAINTAIN CLEAN FREEZER.

     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 SHELVES MISSING IN FREEZER WHICH LED TO DIFFICULTY ORGANIZING FOOD PROPERLY AND EXCESSIVE FOOD STACKING. SURFACES ARE NO LONGER EASILY CLEANABLE AND FOOD ORGANIZATION IS NOT MAINTAINED. REPAIR UNIT TO ENSURE IT IS IN GOOD REPAIR AND ALLOW FOOD TO BE STORED IN A PROTECTED MANNER.

     Code MN Rule 4626.0735AB

2. Sep 25, 2024 Routine Score 98
   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED BUILDUP OF MOLD ON INSIDE OF ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

     OBSERVED EMPLOYEE PHONE ON PREP SURFACE. LOCATE AREA TO STORE EMPLOYEE BELONGING SO THAT FOOD, EQUIPMENT AND UTENSILS ARE PROTECTED FROM CONTAMINATION. EMPLOYEE MOVED PHONE AT TIME OF INSPECTION.

     Code MN Rule 4626.1500B

   • Not serious Priority 3

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

     OBSERVED TONGS STORED ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED BY RUBBING AGAINST EMPLOYEE CLOTHING. STORE TONGS ONLY ON CLEAN AND SANITIZED SURFACES.

     Code MN Rule 4626.0275C

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION. ALL HANDWASHING SINKS SHOULD CONTAIN A SUPPLY OF PAPER TOWELS.

     Code MN Rule 4626.1445

   • 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.

     EMPLOYEE HAS TAKEN A FOOD SAFETY CLASS, BUT STILL NEEDS TO OBTAIN CERTIFIED FOOD PROECTION MANAGER CERFICIATE. SENDING MORE INFORMATION WITH REPORT.

     Code MN Rule 4626.0033A

3. Sep 27, 2023 Follow-Up Score 100

   Result: Complete.

4. Sep 13, 2023 Routine Score 86
   • 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.

     ESTABLISHMENT IS MISSING A CERTIFIED FOOD PROTECTION MANAGER. AFTER TAKING AN APPROVED CLASS, YOU MUST SEND CLASS CERTIFICATE, 1 PAGE APPLICATION AND $35 FEE TO THE MINNESOTA DEPARTMENT OF HEALTH. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before usin

     OBSERVED MOLD BUILD UP ON THE INSIDE OF THE ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER. PROVIDE.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED WET MOPS RESTING IN MOP SINK. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • Not serious Priority 2 Corrected on site

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

     OBSERVED HAND SINK FILLED WITH KITCHEN UTENSILS. PERSON IN CHARGE CLEARED OUT HAND SINK. MAINTAIN HAND SINK ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     OBSERVED MULTIPLE FLIES THROUGHOUT KITCHEN AND ON CLEAN EQUIPMENT. PROVIDE CONTROL OF PESTS BY INCREASING FREQUENCY OF PEST CONTROL VISITS AND USING THE METHODS ABOVE.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     MISSING PAPER TOWELS AT ONE HANDSINK. PROVIDE DISPOSABLE TOWELS AT EACH HAND SINK.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     OBSERVED UNCOVERED SAMBUSAS IN FREEZER. PROTECT FOOD FROM CROSS-CONTAMINATION BY USING COVERED CONTAINERS.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     OBSERVED CARDBOARD LINED SHELVING. REMOVE CARDBOARD. EQUIPMENT SHOULD BE SMOOTH AND EASILY CLEANABLE.

     Code MN Rule 4626.0450BCDE

   • 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.

     MISSING DATE MARKING ON DOUGH IN COOLER. MARK THE DATE OF ALL FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS IN THE FOOD ESTABLISHMENT.

     Code MN Rule 4626.0400A