Super More Value

Year by year

Inspections

1. Dec 31, 2025 Follow-Up Score 98
   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Emailed information with report.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall damaged and exposed studs between handwashing sink and three compartment sink. Ensure floors walls and ceilings are maintained in good repair, and are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed a water dispenser from handwashing plumbing to the three compartment sink. Observed pipes coming out of wall to plumbing is not properly sealed. Observed sealing around prep sink, hand washing sink, and three compartment sink is in disrepair. Ensure fixed equipment is properly sealed to clean.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     Observed three compartment sink was not large enough to accommodate even the average container used in the facility. Ensure three compartment sink is the right size to wash, rinse, and sanitize utensils and food containers used in the facility.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed three compartment sink was modified with a water dispenser on the drain board. Ensure three compartment sink is ANSI certified to be smooth and easily cleanable. ANSI equipment should not be modified in a way that would prevent cleaning and sanitizing.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed missing and stained ceiling tiles. Ensure ceilings are installed so they are non-absorbent, smooth, and easily cleanable.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     Observed storage shelves in walk-in cooler were rusted. Ensure equipment and components are maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed items not necessary to the business being stored on site in kitchen area. Ensure unnecessary items are removed.

     Code MN Rule 4626.1580AB

2. Dec 17, 2025 Routine Score 80
   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Emailed information with report.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall damaged and exposed studs between handwashing sink and three compartment sink. Ensure floors walls and ceilings are maintained in good repair, and are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • 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 cooked meats in walk-in cooler without proper datemarking. Ensure ready-to-eat, time/temperature controlled for safety foods are date marked on the day they are prepared.

     Code MN Rule 4626.0400B

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Observed raw pork stored above cooked beef in walk-in cooler. Ensure raw animal foods are stored separately from ready-to-eat foods to prevent contamination.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     Observed food thermometer was out of battery. Ensure utensils are maintained in good repair.

     Code MN Rule 4626.0820A

   • Not serious Priority 3

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

     Observed a water dispenser from handwashing plumbing to the three compartment sink. Observed pipes coming out of wall to plumbing is not properly sealed. Observed sealing around prep sink, hand washing sink, and three compartment sink is in disrepair. Ensure fixed equipment is properly sealed to clean.

     Code MN Rule 4626.0725A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooked meats being cut and placed in containers, over four inches thick, to cool in walk-in. Observed deep containers of food (over 8 inches thick) in walk-in with condensation on lids. Discussed with PIC about using an effective cooling method. PIC placed food in thin pans, under two inches thick, and placed in walk-in uncovered until the food cooled. Ensure an effective method is used for cooling foods like using an ice bath, placing food in thin layer in walk-in cooler, or the use of other effective methods to ensure foods are cooled as quickly as possible to prevent pathogen growth.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     Observed foods being prepared to cool in covered containers. Observed cooled foods in walk-in with condensation on lids. Ensure when cooling time/temperature controlled for safety, ready to eat foods, the food is cooled properly and kept uncovered and spread out to ensure proper air circulation to prevent pathogen growth during cooling. PIC removed lids on foods being prepared to cool. Discussed proper cooling methods and PIC demonstrated proper cooling methods after being educated.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     Observed three compartment sink was not large enough to accommodate even the average container used in the facility. Ensure three compartment sink is the right size to wash, rinse, and sanitize utensils and food containers used in the facility.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed three compartment sink was modified with a water dispenser on the drain board. Ensure three compartment sink is ANSI certified to be smooth and easily cleanable. ANSI equipment should not be modified in a way that would prevent cleaning and sanitizing.

     Code MN Rule 4626.0506A

   • 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 paper towels missing from hand washing sink. Ensure paper towels or other approved hand drying device is available to ensure proper hand washing. At time of inspection PIC placed napkins at hand washing sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed missing and stained ceiling tiles. Ensure ceilings are installed so they are non-absorbent, smooth, and easily cleanable.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     Observed storage shelves in walk-in cooler were rusted. Ensure equipment and components are maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed items not necessary to the business being stored on site in kitchen area. Ensure unnecessary items are removed.

     Code MN Rule 4626.1580AB

   • 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 rags being kept in chlorine sanitizer above 200PPM. Ensure sanitizer is kept at the proper concentration to prevent contamination of food contact surfaces. PIC corrected at time of inspection, and brought the concentration to 100PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed food prep sink with dirty dishes in compartments. Ensure food preparation sink is used for food prep only.

     Code MN Rule 4626.0780C

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Observed improper sanitizing concentrations, cooling practices, raw food storage order, and datemarking. Ensure the person in charge can demonstrate their knowledge about the importance of safe food practices to prevent foodborne illness.

     Code MN Rule 4626.0030DEFGHI

3. Dec 10, 2024 Routine Score 92
   • 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.

     Observed no one with the Minnesota Food Protection Manager Certificate. Ensure someone with the ability to oversee food activities and employees obtains the Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall damaged and exposed studs between handwashing sink and three compartment sink. Ensure floors walls and ceilings are maintained in good repair, and are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink leaking. Ensure plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     Observed no temperature measuring device available. Ensure a temperature measuring device capable of measuring thin foods is available at all times.

     Code MN Rule 4626.0705B

   • 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 several containers of food without a date mark. Ensure a date marking system is used for any time/temperature controlled for safety foods that are prepared and kept for more than 24 hours. Foods in walk-in (lard, cooked beef, cooked ground beef) were date marked at time of inspection.

     Code MN Rule 4626.0400B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw eggs stored above cooked beef in walk-in cooler. Ensure raw animal foods are separated from ready-to- eat foods when in storage to prevent cross-contamination. At time of inspection PIC moved the foods and displayed the proper storage order.

     Code MN Rule 4626.0235A(1)

4. Dec 13, 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.

     Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked floor tiles in dry storage area. Repair/replace tiles

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leaking/loose piping at handwash sink. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     No thin tipped thermometer on site. Obtain thin tipped thermometer.

     Code MN Rule 4626.0705B

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed prepared beef for tacos al pastor with date mark of 12/5/23. Discussed with operator. This was discarded by operator during inspection. Ensure all TCS foods are used or discarded within 7 days of opening or preparation.

     Code MN Rule 4626.0405A