Halal House INC

Year by year

Inspections

1. Aug 26, 2025 Routine Score 96
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gap between door frame and floor in back room. Repair and seal this gap to prevent pests from entering.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator did not have test strips for either quat or chlorine. Ensure you have test strips available for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     There is no designated handwash sink in the meat cutting room. Room is equipped with a prep sink and a sink with sanitizer dispensing system, however no handwash sink with soap and paper towels. Ensure there is a dedicated handwash sink in place.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Per discussion with operator, the only mop sink on site is in the basement. Provide a mop sink on the same floor as the meat market.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing and/or damaged floor tiles in back room. Repair/replace floor tiles.

     Code MN Rule 4626.1515

2. Feb 26, 2024 Routine Score 94
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gap between door frame and floor in back room. Repair and seal this gap to prevent pests from entering.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quat test strips on site. Obtain test strips for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Did not observe a designated handwash sink in meat market area. There was more than one prep sink but neither was supplied with soap and paper towels. Ensure there is a dedicated handwash sink stocked with soap and towels and that sink is used for handwashing only.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leak under 3 comp sink. Observed floor drain cover missing in meat cutting room. Ensure plumbing system is in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Per discussion with operator, the only mopsink on site is located in the basement. Provide a mop sink on the same floor as the meat market itself.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

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

     Observed mop in storage mode sitting in mop bucket. Hang mops to dry after each use.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed small amount of dried food debris no non-food contact surface of the slicer and saw cutter. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Remove all live animals from the establishment except as specified in rule.

     Observed a live cat wandering throughout establishment. Discussed with operator. Live animals are not allowed within the meat market.

     Code MN Rule 4626.1585AB