2nd West Bank & Deli

Year by year

Inspections

1. Apr 21, 2025 Follow-Up Score 92
   • Not serious Priority 3

     Develop an effective date marking system and disclose the system to the regulatory authority upon request.

     Observed no date marking system in place. Ensure foods that are cooked on site, or made in a processing plant and opened on site have the dated they were made or opened (day one) and are used or discarded by the seventh day. Ensure there is a date marking system in place.

     Code MN Rule 4626.0400D

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Observed new equipment or equipment has been moved sit it's no longer aligned with the fire suppression system. Ensure food plans are submitted to Minneapolis Department of Health for changed in layout or menu.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine test kit for chlorine sanitizer kept on site. Ensure a test kit for each type of sanitizer used in the facility is available.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Observed no log on site for food borne illness symptom reporting. Ensure a log is kept on site and employees are trained on how to report, what to report and ensure that is written on the log.

     Code MN Rule 4626.0040C

2. Apr 7, 2025 Routine Score 84
   • 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

     Observed paper towels missing from hand sink in kitchen area. Ensure each hand sink has a supply of disposable paper towels or other approved hand drying device.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed chicken thawing in prep sink without cold water running over the food. Ensure thawing time/temperature controlled for safety foods are being thawed in an approved manner: inside refrigerator, or under running water below 70F and ensure the food does not reach above 41F. At time of inspection food employee moved the food to the cooler. Internal temperature of chicken was at 38F.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no soap at the hand sink in back kitchen area. Ensure soap is available at each hand washing sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Develop an effective date marking system and disclose the system to the regulatory authority upon request.

     Observed foods in reach in cooler, and prep table without a date mark. Ensure an effective date marking system is used for both time/temperature controlled for safety (TCS) foods prepared on site and processed foods opened on site for no more than seven days. Day one is the day the food is cooked or opened, foods shall be discarded or used by day seven.

     Code MN Rule 4626.0400D

   • Serious Priority 1 Corrected on site

     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 hot-holding vegetable soup at 87F. PIC discarded food at time of inspection. Ensure all hot-holding foods are cooked to the proper temperature and then hot-held at 135F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Observed facility has added walls and layout of food prep and meat market area, a new menu, as well as added equipment under hood in kitchen area. Ensure food plan is submitted prior to changes.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no sanitizer test kit for chlorine sanitizer being used on site. Ensure one is obtained.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink had no stoppers to hold water. Ensure plumbing system is maintained in good repair.

     Code MN Rule 4626.1040B

   • 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 prep tables, sinks, and other equipment with the protective stickers on the stainless steel surfaces. Ensure all non-food contact surfaces are smooth and easily cleanable. At time of inspection food employee started to remove the stickers.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     Observed walk-in cooler in disrepair with an air temperature of 60F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse feces under equipment in kitchen area. Ensure pests are controlled and treated for.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     Observed no illness log available for review at time of inspection. Emailed with reports. Ensure an illness log is kept on site to record employee illness symptoms as it pertains to foodborne illness.

     Code MN Rule 4626.0040C

3. Apr 9, 2024 Routine Score 96
   • Not serious Priority 3

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

     Label bulk storage bins with their contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed scoop handles laying in contact with flour and sugar in bulk food bins. Discontinue this practice. Store scoops in such a manner that the handles are not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     Observed bulk food storage containers stored partway under kitchen handwash sink providing an opportunity for splash contamination on lids of bulk bins.

     Code MN Rule 4626.0300A

   • 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

     There were no paper towels in dispenser at kitchen handwash sink. Provide paper towels in dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Clean the following equipment: 1) Clean lids of bulk flour and sugar containers. 2) Clean exterior portions of microwave. 3) Clean bottom shelf of 2-door lowboy unit.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the interior of the microwave oven needs to be cleaned.

     Code MN Rule 4626.0840A