Ab Mart LLC

Year by year

Inspections

1. Sep 9, 2025 Follow-Up Score 94
   • 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.

     Packaged Cheesecakes and cold desserts in the Display Cooler were observed without any ingredient or allergen information available for customers when they purchase a packaged product. Have a binder or some other display for customers to see ingredient label and allergen label from manufacturere when they purchase any desserts in this cooler so that they can see this information upon request. Update with any menu changes.

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

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Sliced Tomatoes (47F), Gyro Meat (48F) Sour Cream (52F) Fried Chicken (51F) in the Prep Cooler were observed improperly cold holding above 41F at the time of inspection. These items were held there overnight and it was not known when the foods went above 41F. Manager opted to discard all these products. Chocolate cheesecake (73F), Apple Cake (69F), and Raspberry Cheesecake (71F) were observed improperly cold holding above 41F in the Display Cooler at the time of inspection. It was not known when these products went above 41F so manager opted to discard all these products. Maintain all cold TCS foods at or below 41F at all times to keep safe.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     There were raw animal products on site, such as gyro meat and raw beef burgers. These items need to be cooked to a certain temperature to be fully cooked. A thin tip thermometer is required for measuring the final cooking temperature of these foods. Provide a thin-tip thermometer for measuring the final cooking temperature of thin meats. Maintain thin tip thermometer on site at all times.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There was no handwash sign notifying employees to wash hands at the kitchen handwash sink. Provide and maintain.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     There was a significant amount of grease accumulations on the pipes connecting the fryers to the gas supply. Sides of the fryers were also observed encrusted with accumulated grease. Clean these surfaces more frequently and maintain clean to sight and touch.

     Code MN Rule 4626.0840B

2. Aug 22, 2025 Routine Score 90
   • 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.

     Packaged Cheesecakes and cold desserts in the Display Cooler were observed without any ingredient or allergen information available for customers when they purchase a packaged product. Have a binder or some other display for customers to see ingredient label and allergen information from manufacturer when they purchase any desserts in this cooler so that they can see ingredient and allergen information upon request.

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

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Sliced Tomatoes (49F), Sour Cream (47F), Tzaziki Sauce (49F), and Fried Chicken (52F) in the Prep Cooler were improperly cold holding above 41F at the time of inspection. Asked Person In Charge if these foods were stored in the cooler overnight or if they had been prepared that day. Person In charge said they had been kept there overnight. It was not known when the foods had gone above 41F, so operator decided to discard food. Chocolate Cake (73F), Apple Cake (74F) and Raspberry Cheesecake (74F) were observed improperly cold holding in the Display Cooler above 41F at the time of inspection. Cooler's ambient air temperature was at 73F at the time of inspection. Foods had been in cooler since yesterday according to Person In Charge, who adjusted coolers temperature and called a service provider to have the cooler serviced immediately. Provider would come in approximately 30 minutes. The desserts are from Sam's club, with containers providing instructions to refrigerate after opening. Told Person In Charge that the foods could not be served to customers because it could make them sick. Person In Charge pulled these desserts from sale. Maintain all cold, TCS foods at 41F or below at al

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     There were raw animal products being cooked from raw on site. This requires a thin-tipped thermometer to measure thin meats to ensure they are fully cooked. Provide and maintain on site at all times.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Main handwashing sink in kitchen did not have a sign designating it as a handwashing sink at the time of inspection. Place handwashing sink at hand sink so that employees know the sink is only to be used for handwashing. Sent City of Minneapolis sign with emailed report. Maintain handwashing sing at handwash station at all times notifying employees to wash hands there.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There was no consumer advisory on the menu warning customers of the risks of ordering burgers undercooked. Provided example sheet for operator to use as guide when rewriting menu. Provide consumer advisory on menu warning customers of the risks of consuming raw or undercooked foods. Update consumer advisory with any menu changes.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Pipes connected to the fryers, and also the sides of the fryers were observed with encrusted grease and oil accumulations. Clean these surfaces at a more frequent rate and maintain clean to sight and touch.

     Code MN Rule 4626.0840B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floor of the kitchen area was observed with paper and food debris on the floors. Clean floors at a higher frequency and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no test kit available to measure and monitor the concentration of chlorine used as sanitizer in the establishment. Provide a test kit for the bleach sanitizer.

     Code MN Rule 4626.0715

3. Aug 9, 2024 Routine Score 100
   • 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the facility at the time of inspection. Provided application in email with report for operator to send in a copy of their certificate of completion from their approved course to the Stat to obtain their CFPM certificate. Once a CFPM certificate has been obtained, post in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • 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.

     Packaged cheesecakes and cold desserts in the Dessert Cooler did not have any ingredient or allergen information available for customers when they purchase a packaged product. Provide ingredient and allergen information from label of supplier's original container and keep available for customers if they request information.

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

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Floor and wall junctures in the facility upstairs were observed missing tiles. Repair so that the floor/wall junctures are easily cleanable.

     Code MN Rule 4626.1345A