Butcher Salt

Year by year

Inspections

1. Oct 24, 2025 Routine Score 96
   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wands to be stored directly on the racking in the walk-in freezer. Person-in-charge was instructed to store ice wands wrapped in plastic wrap, or inside a clean container. Store ice wands in a manner that helps prevent contamination.

     Code MN Rule 4626.0955A

   • Not serious Priority 2 Corrected on site

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed multiple cutting boards to have deep grooves on the surface. Person-in-Charge discarded cutting boards. Make sure that all food contact surfaces are in good condition and can be easily cleaned.

     Code MN Rule 4626.0515

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed tray of sliced roast beef to be cooling in the walk-in cooler while tightly wrapped in plastic. The tray was uncovered during inspection. Make sure that TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

2. Oct 11, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed the sides of the ovens to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1 Corrected on site

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

     Observed a container of garlic in oil to be sitting on top of the prep cooler at a temperature of 64 degrees F. Person-in-charge did not know how long this product had been sitting on top of the cooler. It was discussed with PIC that garlic in oil is a tempera controlled for safety (TCS) food. Container was discarded during inspection. Keep TCS foods at a temperature of 41 degrees F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wands to be stored directly on top of cardboard boxes in the walk-in freezer. Person-in-charge was instructed to store ice wands wrapped in plastic wrap, or inside a clean container. Store ice wands in a manner that helps prevent contamination.

     Code MN Rule 4626.0955A

3. Oct 13, 2023 Routine Score 100
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed containers of brown sugar, sugar, and flour in the dry storage area to not be labeled with the food product name. Ensure that all working containers of food or food ingredients are properly labeled to ensure proper use by staff.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed the bins holding food contact utensils in the prep areas to have accumulated physical debris. Observed the racking of the prep tables to be soiled with physical debris. Clean these areas and maintain clean.

     Code MN Rule 4626.0840C