Amiin Halal Meat Meat

Year by year

Inspections

1. Nov 3, 2025 Routine Score 96
   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at the handsink. Some was located and placed at the sink.

     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

     There were no paper towels at the handsink, but some were located and placed at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     The raw cut meat needs a label on it identifying the type of meat along with other information.

     Code MN Rule 4626.435B (1-4,6-7)

   • 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 business must have at least one person that had taken a food safety class and applied for and received a CFPM license. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033A

2. May 7, 2024 Routine Score 94
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The hand sink did not have any soap. Be sure that there is soap available at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     The paper towel dispenser was out of paper towels at the time of the inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

     A coat and purse and other employee items were stored on top of and with equipment in the back meat market storage area. Designate a separate area for storage of personal items.

     Code MN Rule 4626.1500B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     The raw meat that has been cut and portioned contained a lot of the proper labeling but was missing the identification of what type of meat was in the package.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Although most of the parts of the meat slicer was clean the blade appeared to still have some food debris on it. Make sure the slice is completely disassembled and thoroughly cleaned after use.

     Code MN Rule 4626.0840A

3. Mar 7, 2023 Routine Score 96
   • Not serious Priority 3

     Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

     Observed personal employee items stored mixed in with equipment. Relocate all personal items to ensure they are stored away from equipment.

     Code MN Rule 4626.1500B

   • Not serious Priority 3

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

     Observed debris on shelving throughout establishment. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     No thermometer on site. Obtain.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed empty soap dispenser at hand sink. Obtain proper refill for soap. Temporarily using dish soap.

     Code MN Rule 4626.1440