E & L Supermarket & Deli

Year by year

Inspections

1. May 13, 2026 Follow-Up Score 92
   • Not serious Priority 3

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

     Observed the sides and tops of the fryers to be soiled with grease. Observed the gaskets of the low freezer and low cooler to be soiled. Observed the interior of the low cooler to be soiled. Observed the fan guards in the walk-in cooler to be heavily soiled. Clean and keep equipment 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 the gaskets of the low cooler and walk-in cooler to be torn. Observed there to be significant ice build-up in the walk-in freezer. Service equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed containers of flour, salt, seasoning mixes to not be labeled. Make sure that all containers of ingredients are labeled when removed from their original packaging.

     Code MN Rule 4626.0240

   • 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 cardboard to be used on the racking by the flat tops. Remove cardboard. Make sure non-food contact surfaces are made of smooth and easily cleanable materials.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     O bserved the grouting at the deli and dish area handwashing sinks and the prep sink to be cracking and damaged. Sinks were peeling from the walls. Repair caulking and make sure sinks are sealed to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed the ceiling in the deli to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the cutting board at the prep table to be discolored and stained. Replace cutting board. Make sure that food contact surfaces are kept clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed there to be no thermometer kept at the deli. Make sure that a thermometer is provided to monitor temperature of food products.

     Code MN Rule 4626.0705A

   • Serious Priority 1

     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 provided bleach to be rated for household laundry use. Make sure that sanitizer is rated for food contact utensils.

     Code MN Rule 4626.1620

2. Apr 29, 2026 Routine Score 60
   • Not serious Priority 3

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

     Observed the sides and tops of the fryers to be soiled with grease. Observed the gaskets of the low freezer and low cooler to be soiled. Observed the interior of the low cooler to be soiled. Observed the fan guards in the walk-in cooler to be heavily soiled. Clean and keep equipment 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 the gaskets of the low cooler and walk-in cooler to be torn. Observed there to be significant ice build-up in the walk-in freezer. Replace/service equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed containers of flour, salt, seasoning mixes to not be labeled. Make sure that all containers of ingredients are labeled when removed from their original packaging.

     Code MN Rule 4626.0240

   • Serious Priority 1

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

     Observed there to be no employee illness log kept at the deli. An employee illness log will be included in this report. Make sure that an employee illness log is kept and avaliable for review.

     Code MN Rule 4626.0040C

   • 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

     Observed the paper towel dispenser at the deli handwashing sink to be empty. Paper towel was provided during inspection. Make sure that paper towel is provided at each handwashing sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed there to be no hand soap at the deli handwashing sink. Soap was provided during inspection. Make sure that soap is provided at each handwashing sink.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

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

     Observed chemical spray bottles to be hanging from the deli and dish area handwashing sinks. Observed the dish area handwashing sink to be blocked with cardboard boxes and large garbage bin. These items were moved during inspection. Make sure that handwashing sinks are kept accessible at all times and are only used for handwashing.

     Code MN Rule 4626.1110AB

   • 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 employee to handle raw fish, switch gloves, and then move to other food handling tasks without washing their hands. Observed employee to go outside, come back into the kitchen to put on gloves, and start working without their hands. Employee was instructed to wash their hands before returning to work. Make sure employees wash their hands between handling raw animal foods and any other time hands may have become contaminated.

     Code MN Rule 4626.0075B-J

   • 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 cardboard to be lining the floors under the fryers and the racks by the flat top. Remove cardboard and make sure that areas are made of non-absorbent materials.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the grouting at the deli and dish area handwashing sinks and the prep sink to be cracking and damaged. Sinks were peeling from the walls. Repair caulking and make sure sinks are sealed to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed the floors under the fryers and behind the low freezer to be soiled. Observed the walls and ceiling in the deli to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the cutting board at the prep table to be discolored and stained. Replace cutting board. Make sure that food contact surfaces are kept clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed there to be no thermometer kept at the deli. Make sure that a thermometer is provided to monitor temperature of food products.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     Observed washed chicken wings in the prep sink to be at a temperature of 57 degrees F. Employee stated that they were in the process of prepping the chicken. The chicken wings were still in the prep sink at the end of inspection. Employee was instructed to place the chicken wings in the walk-in cooler. Make sure that cold TCS foods are held at temperatures of 41 degrees F or colder.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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 wings to be held in the fryer basket at 93 degrees F. Employee stated that the wings had been in the basket for about an hour. Employee instructed to use/discard wings after an additional 2.5 hours. Make sure that hot TCS foods are held at temperatures of 135 degrees F or hotter.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no sanitizer onsite at the deli. Person-in-Charge verified chemical sanitizer with a picture after inspection. Make sure that a sanitizer is always available. Employee stated that they only wash and rinse food contact equipment. It was discussed that food contact equipment must be washed, rinsed, and sanitized. Make sure that food contact surfaces are washed, rinsed, and sanitized.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed Person-in-Charge to not be able to describe a clean-up procedure for a vomit/diarrhea incident. A procedure for vomit/diarrhea clean-up procedure will be included in this report. Make sure employees are trained on a vomit/diarrhea clean-up procedure.

     Code MN Rule 4626.0123

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee to cough into their hands and start to resume food handling activities without changing their single-use gloves. Employee was instructed to wash their hands and change gloves. Make sure that employees change gloves when they have been contaminated or damaged.

     Code MN Rule 4626.0287A

   • 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.

     Observed cooked rice in the walk-in cooler and cooked gyro in the low cooler to not be date marked. Employee stated that these foods had been cooked 2-3 days prior to inspection. Date mark all TCS foods that are prepared and held for longer than 24 hours.

     Code MN Rule 4626.0400A

   • 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 there to be multiple high risk food safety hazards present during inspection (improper handwashing, improper holding temperatures, improper sanitizing of food contact surfaces.) A daily food safety checklist and link to the Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety to control high risk food safety hazards.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

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

     Observed the dish area and deli handwashing sink to not have a handwashing poster. Handwashing poster will be included in this report. Make sure that handwashing posters are kept at each handwashing sink.

     Code MN Rule 4626.1457

3. Oct 4, 2024 Routine Score 92
   • Not serious Priority 3

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

     Observed the floors of the walk-in freezer to be soiled. Clean and keep equipment 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 the gaskets of the low cooler and low freezer in the kitchen to be torn. Replace gaskets. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Only use single-service items one time.

     Observed single use mayonnaise containers to be reused for the storage of sauces and beverages. Discontinue reusing single use food containers.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the wall sealing of the handwashing sink in the dish area and the food prep sink to be damaged. Reseal these sinks. Keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed bulk containers of flours and breadings to be unlabeled. Label containers of food items removed from their original packaging.

     Code MN Rule 4626.0240

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed gyro meat to be stored above raw shrimp in the kitchen low cooler and above raw fish in the walk-in cooler. This gyro meat was heated while on the cone and then shaved to be cooled. It was discussed with Person-in-Charge that this meat should be treated as raw, since it is not fully cooked. These items were rearranged during inspection. Store raw meats according to required cooking temperature.

     Code MN Rule 4626.0235A(2)

   • Serious Priority 1

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

     Observed there to be no employee illness log at the deli. An employee illness log will be attached in this report. Print and maintain employee illness log in the deli.

     Code MN Rule 4626.0040C

4. Dec 21, 2023 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed the gaskets of the prep area freezer to be soiled. Observed the ceiling and fans/condensers, floors, and walls of the walk-in cooler to be soiled. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Observed single use takeout containers to be stored upright along the cookline. Ensure that single use containers are stored inverted to prevent physical debris accumulation.

     Code MN Rule 4626.0955C

   • 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 the sanitizer bucket and spray bottle in the cooking area to have a Quat concentration of above 500 ppm. The sanitizer solutions were diluted to 400 ppm during inspection. Ensure that sanitizer solution is maintained between 200 ppm and 400 ppm, as specified on the chemical label.

     Code MN Rule 4626.1620

5. Dec 7, 2023 Routine Score 74
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test strips at the facility. Provide proper test strips for sanitizer to ensure proper sanitization of food contact surfaces.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed the gaskets, racks, exterior doors, and the interior of the prep cooler lowboy to be soiled with debris. Observed the gaskets of the prep area freezer to be soiled. Observed the ceiling and fans/condensers, floors, and walls of the walk-in cooler to be soiled. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

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

     Observed a bucket full of soap to be stored in the cook area handwashing sink. This item was removed during inspection. Ensure that all handwashing sinks remain accessible and are only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed the hand soap dispenser at the cook area handwashing sink to be empty. Hand soap was provided during inspection. Ensure that hand soap is provided at all handwashing sinks to promote proper handwashing by employees.

     Code MN Rule 4626.1440

   • 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

     Observed no paper towels to be provided at the cook area handwashing sink. Paper towels were provided during inspection. Ensure that paper towels are provided at all handwashing sinks to promote proper handwashing by employees.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed styrofoam containers to be used for takeout orders. Discontinue use of styrofoam. Guidance on the Green-to-Go ordinance will be included in this report. Ensure that all single use and takeout containers are either recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Observed single use takeout containers to be stored upright along the cookline. Ensure that single use containers are stored inverted to prevent physical debris accumulation.

     Code MN Rule 4626.0955C

   • Serious Priority 1

     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 employees work at the cash register, go and grab items from the walk-in cooler, then proceed to put on gloves and handle food, without washing their hands. Employees were instructed to wash their hands and put on clean gloves. Ensure that employees wash their hands in between tasks and after the activities listed in the above code.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employee handle bread and cheese for sandwiches without wearing gloves. These items were discarded. Employee was instructed to wash their hands and then put on gloves. Ensure that employees do not handle ready-to-eat foods with their bare hands.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     Observed the ceilings and fans in the cook area, the floors under the fryers, and the floors under the handwashing sink to be soiled. Clean these areas and maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no sanitizer use onsite. Ensure that proper sanitizer is onsite to sanitize food contact surfaces.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Remove all unsafe and adulterated foods from the premises.

     Observed containers containing garlic, teriyaki sauce, and mayonnaise in the walk-in cooler to be moldy. These items were discarded during inspection. Ensure that all unsafe and adulterated foods are discarded and not used for service.

     Code MN Rule 4626.0125

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed rice being prepared in the sink designated as a 3 compartment sink. Ensure that food is only prepared in a proper prep sink to prevent potential contamination.

     Code MN Rule 4626.0315

   • 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 a general lack of oversight of food safety practices in the establishment. There were multiple observed risk factors that could contribute to foodborne illness in this establishment. Ensure that there is oversight and control of severe risk factors, including ensuring proper handwashing, ensuring the disposal of adulterated product, and ensuring the proper sanitization of food contact surfaces.

     Code MN Rule 4626.0035DGHIKM