2nd West Bank & Deli

Year by year

Inspections

1. Apr 21, 2025 Follow-Up Score 94
   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed meats cut and packaged in meat cutting area were missing labels. Ensure common name of food, address of where food was packaged, and all required information is on the label of foods offered for self-service. PIC stated label maker is being repaired today.

     Code MN Rule 4626.0435A

   • 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

   • Not serious Priority 3

     Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.

     Observed frozen cut meat for sale in display freezer without the proper labeling. Ensure all food is properly labeled. Raw meats shall have safe handling instructions printed on label.

     Code MN Rule 4626.0130F

   • 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 with unapproved finishes. Ensure food plan is submitted prior to changes.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed two long metal barrier on the ground in meat cutting area. Ensure floors and finishes are smooth and easily cleanable.

     Code MN Rule 4626.1335A

2. Apr 7, 2025 Routine Score 86
   • 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 meat cutting 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 2

     Have hand soap at all handwashing sinks.

     Observed no soap at the hand sink in meat cutting area. Ensure soap is available at each hand washing 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 meat cutting equipment inside hand washing sink. Ensure hand washing sinks are available at all time for hand washing. Ensure nothing is stored in the sink or blocking access to the sink to promote good hand washing practices. At time of inspection PIC moved the items.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed meats cut and packaged in meat cutting area were missing labels. Ensure common name of food, address of where food was packaged, and all required information is on the label of foods offered for self-service. Emailed labeling information with report.

     Code MN Rule 4626.0435A

   • 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

   • Not serious Priority 3

     Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.

     Observed frozen cut meat for sale in display freezer without the proper labeling. Ensure all food is properly labeled. Raw meats shall have safe handling instructions printed on label

     Code MN Rule 4626.0130F

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed meat slicer, knives and grinder with food debris after being cleaned. Ensure all food-contact equipment is maintained clean. PIC began cleaning at time of inspection.

     Code MN Rule 4626.0840A

   • 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 with unapproved finishes. Ensure food plan is submitted prior to changes.

     Code MN Rule 4626.1720A

   • 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

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed wood trimming glued to floor in meat cutting area. Observed walls with exposed, unpainted wood. Ensure floods, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1335A

3. Apr 9, 2024 Routine Score 94
   • 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 at meat room handwash sink. Provide paper towels in dispenser at handsink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at meat room handsink. Provide and maintain soap in dispenser.

     Code MN Rule 4626.1440

   • Not serious Priority 2

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

     All sorts of odds and ends were being stored in meat room handwash sink. Discontinue this practice. Keep hand sink accessible for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Label all food packages as required by the law.

     In reach-in freezer observed unlabeled frozen foods such as fish, goat meat and chicken in ziplocked plastic bags, plastic bags and cardboard boxes. Label all items as required.

     Code MN Rule 4626.0435A

   • 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.

     There were no labels on frozen food items in reach-in freezers. Fish, chicken and goat meat contained no labels. Provide identification labels as described above.

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