Bill's Imported Foods

Year by year

Inspections

1. May 29, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed ceiling tiles with staining and holes. Some ceiling tiles have been replaced. Continue working on replacing ceiling tiles throughout facility and have smooth/easily cleanable ceiling tiles above cheese cutting area.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

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

     Observed prepared foods cooler in disrepair (not being used to store food). Once cheese display cooler not in use and one freezer not in-use. Ensure all equipment is in good repair. PIC has had coolers worked on, some are waiting for parts.

     Code MN Rule 4626.0735AB

2. May 15, 2025 Routine Score 66
   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed soft cheeses like goat cheese, gouda, and feta were not date marked once opened in walk-in cooler and in the display cooler. Ensure ready-to-eat, time/temperature controlled for safety (TCS) foods are marked with the date they are opened (day one) and discarded or sold by day seven. PIC discarded the gouda and goat cheese. PIC began to date mark opened cheeses in the display cooler and stated they will come up with a system. Discussed using the label maker to date cheese when they are opened.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed packaged baklava at register missing a food label. Ensure packaged foods are labeled with the following information: 1. Complete name and address of the packer/supplier. 2. Common name of the product. 3. List of ingredients with allergens noted. 4. Net weight. 5. Date marking if time/temperature controlled for safety food.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

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

     Observed wiping cloth bucket tested at 0PPM for chlorine sanitizer. Ensure buckets for holding wet wiping cloths are at the proper sanitizer concentration to prevent pathogen growth on the cloth. Discussed proper sanitizing with PIC at time of inspection. PIC stated they will add bleach to the bucket and test the concentration.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed food on ground in walk-in cooler. Observed buckets of spices on ground by cheese display. Observed packaged food stored on shelving in back on pallets. Ensure food is stored at least six inches above the ground.

     Code MN Rule 4626.0300A

   • Serious Priority 1 Corrected on site

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

     Observed cheeses in display cooler #1 measuring above 41F (Goat cheese, 44F, Gouda 44F). Ensure all time/temperature controlled for safety foods are kept at 41F and below to prevent pathogen growth. At time of inspection discussed with PIC the inconsistencies in temperatures from that unit and to move the food from the left side or to a new cooler. Emailed temperature log and request receipts for repairs to cold-holding units. Emailed information on a Risk Control Plan to be signed and returned.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed carpeting at entrance of food preparation area. Observed absorbent ceiling tiles above food preparation area at display coolers. Ensure all finishes are smooth and easily cleanable. Discussed with PIC at time of inspection. PIC stated they replace it every few months.

     Code MN Rule 4626.1335A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizer on site at time of inspection. PIC obtained sanitizer at time of inspection. Ensure food contact surfaces are being sanitized before use and after cleaning to prevent pathogen growth on food contact surfaces. PIC set up the three compartment sink and sanitizer tested at 50PPM.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Observed PIC stated the cleaning frequency for knives used for cutting cheeses is once a day. Ensure utensils used in contact with time /temperature controlled for safety foods are washed, rinsed, and sanitized every four hours. Discussed with PIC at time of inspection and educated them on the process.

     Code MN Rule 4626.0845C

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed chemicals for cleaning stored beside food bags used for cheeses. Ensure chemicals are separated from food contact surfaces to prevent contamination. At time of inspection PIC moved the items.

     Code MN Rule 4626.1600

   • Not serious Priority 3

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

     Observed display cooler for cheeses was holding food above 41F. Observed one display cooler was not being used because it was in disrepair. Ensure all equipment is in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed chlorine test kit was damaged and unusable. Ensure test kit is kept on site for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.

     Observed Raid pest spray and domestic ant bait stations in dish room. Ensure pesticides are being applied by a certified pest control operator and restricted for food establishment chemicals are never used. Discussed pest control and disposing of the Raid with PIC at time of inspection.

     Code MN Rule 4626.1645

   • Not serious Priority 3

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

     Observed no sign reminding employees to wash hands at hand sink at front display area or in back dish area. Ensure sign is posted.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed food worker donning gloves without washing hands. Ensure food employees are washing hands before putting on gloves. Discussed with PIC at time of inspection.

     Code MN Rule 4626.0075B-J

   • 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

     Observed repeat violations for sanitizing food contact surfaces, cold-holding temperatures, and date-marking. Ensure the person in charge is making sure employees follow proper food safety procedures. Discussed repeat findings at time of inspection.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3 Corrected on site

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Observed PIC stated they wash, sanitize, then rinse when setting up the three compartment sink. Ensure food-contact surfaces are being washed, rinsed, then sanitized and air-dried to prevent pathogen growth on food-contact surfaces. Educated PIC at time of inspection, set up three compartment sink and tested sanitizer.

     Code MN Rule 4626.0885

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine sanitizer in bottle tested above 200PPM. Ensure sanitizer is being used to manufacturers recommendations on food-contact surfaces to prevent chemical contamination. At time of inspection PIC dumped out spray bottle.

     Code MN Rule 4626.1620

3. Nov 1, 2023 Routine Score 94
   • 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.

     The operator did not provide MN food manager certification. Discussed certification process with operator

     Code MN Rule 4626.0033A

   • 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

     Three comp sink was not set at the time of inspection.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed unmarked feta cheese inside cold holding display unit. Discussed date marking with operator.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed repackaged products missing list of ingredients and allergen declaration on display shelving. Discuss required label information for packed products.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed dust and debris on storing shelving throughout the storage area.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken or cracked tiles on the floor

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

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

     Registered chlorine concentration at 25 ppm inside sanitizer bucket. Discussed cleaning and sanitization with operator

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed a large carpet section on the floor of the main food preparation area. Discussed cleanable surfaces with the operator.

     Code MN Rule 4626.1335A