Spicy Feta LLC

Year by year

Inspections

1. Sep 17, 2025 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At time of inspection there was no state manager CFPM certificate posted as required. Post CFPM certificate in a conspicuous location

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     There was no hand wash sign posted at handsink in back room. Provide a handwash sign at this hand sink.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     At front Coldwell observed cucumber and tomato salad at 54*Fand corn Salsa at 55*F. In one door lowboy at front counter observed red cabbage at 60*F and cucumber - tomato salad at 59*F Unit was holding an ambient temperature of 58*F Have unit serviced so it maintains an ambient temperature of 41*F or less. Relocate TCS foods to working units.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     There was no business license posted as required. Post business license in a conspicuous location.

     Code MCO 188.390

   • Serious Priority 1

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

     Establishment had no employee illness log on site. Provide and maintain an employee illness log on site.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     1) Observed the 1 door lowboy at cookline was holding an ambient temperature of 58*F; the basement walk-in cooler was holding an ambient temperature of 48*F. Have these 2 units serviced and repaired so they maintain a temperature of 41*F or less. 2) In basement walk-in freezer there was a very large pillar of ice extending from compressor down to freezer floor. Repair condenser and remove large build-up of ice.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     It was extremely dark inside basement walk-in cooler. Provide additional lighting in cooler.

     Code MN Rule 4626.1470A

   • Not serious Priority 3

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

     In the back room observed a build-up of black mold on wall behind 3-comp sink. Clean wall and prevent build-up of black mold from occurring.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed a couple of food containers sitting on floor in basement walk-in cooler. Store all food items up off floor at least 6 inches.

     Code MN Rule 4626.0300A

2. Oct 1, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At time of inspection there was no manager CFPM certificate posted as required. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     There was no sanitizer in both sanitizer buckets in use. Provide approved sanitizer concentration in sanitizer buckets.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     There was no hand wash sign posted at hand sink in back room. Provide a handwash sign at all hand sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In the back prep room observed a significant leak at 3-comp sink. Repair leaking plumbing.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     Observed spinach at 52*F and chopped salad (tomatoes and cucumber) at 48*F in front counter Coldwell units. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Hang mops to dry at mop sink. Install a mop holder so that mops can be hung to dry.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     There was no business license posted as required. Post business license in a conspicuous location.

     Code MCO 188.390

3. Sep 12, 2024 Routine Score 78
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At time of inspection there was no manager CFPM certificate posted as required. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     At time of inspection there were no sanitizer buckets in place at any of the work stations. Provide a sanitizer bucket for the storage of wet wiping cloths at each work area of establishment.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The soap dispensers at both hand wash sinks were empty. Provide and maintain soap in dispensers.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     There was no hand wash sign posted at handsink in back room. Provide a handwash sign at all handsinks.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Provide a thin tipped thermometer to measure thin masses of food.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In the back prep room observed a significant leak at 3-comp sink. Repair leaking plumbing.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The sanitizer container at 3-comp sink was empty / not dispensing any sanitizer into 3-comp sink. Have unit serviced and replaced with a sanitizing solution.

     Code MN Rule 4626.0805C3

   • Serious Priority 1

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

     Observed spinach at 55*F, chopped lettuce at 44*F and chopped salad (tomatoes and cucumber) at 43*F in front counter Coldwell units. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed Hummus cooling at 89*F in a 6 inch deep container. Cool TCS foods in a shallow container of 2 inches or less.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

     Observed cooling Hummus in 2 door cooler at 89*F. Container was deep and tightly wrapped with plastic wrap. Do not cover cooling TCS foods until they have cooled to 41*F or less.

     Code MN Rule 4626.0385B

   • Not serious Priority 3

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

     Hang mops to dry at mop sink. Install a mop holder so that mops can be hung to dry.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     There was no business license posted as required. Post business license in a conspicuous location.

     Code MCO 188.390

   • Serious Priority 1

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

     At time of inspection there was no employee illness log available for review. Maintain an employee illness log on site.

     Code MN Rule 4626.0040C

4. Sep 19, 2023 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At time of inspection there was no manager CFPM certificate posted as required. Manager did have a valid certificate - it was just not posted. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • 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 cooked chicken being held hot in alto shaam at a temperature of 126*F. This chicken dish was re-heated to 168*F. Maintain all hot holding TCS foods at 135*F or hotter.

     Code MN Rule 4626.0395A1

   • 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.

     There were no date marks on TCS desserts in self-serve display cooler. Date mark ready-to-eat desserts in this cooler as described above.

     Code MN Rule 4626.0400A

   • 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.

     There were no labels on the cold desserts available for self-service in the display cooler. The self-service TCS desserts must contain proper labeling as described above.

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

   • Not serious Priority 3

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

     At time of inspection there were no sanitizer buckets in place at any of the work stations. Provide a sanitizer bucket for the storage of wet wiping cloths at each work area of establishment.

     Code MN Rule 4626.0285B