Colonial Market

Year by year

Inspections

1. Aug 25, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wiping clothes to be stored directly on the meat cutting surfaces. Make sure wiping rags are stored in sanitizer in between use.

     Code MN Rule 4626.0285B

   • 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

     Observed there to be no paper towel at the dish area handwashing sink. Paper towel was provided during inspection. Make sure handwashing sinks are always stocked with paper towel to promote proper handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     Observed the handwashing sink by the 3-compartment sink to be blocked by racking. Racking was moved during inspection. Make sure handwashing sinks are kept accessible to promote proper handwashing by employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Observed clean-in-place procedures for slicers, grinders, and meat saw to include wash and sanitize. Make sure there is a distinct rinse step between washing and sanitizing.

     Code MN Rule 4626.0885

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed the prep sink to be used for washing food contact surfaces. Only use the prep sink for food preparation.

     Code MN Rule 4626.0780C

2. Aug 11, 2026 Routine Score 88
   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Observed clean-in-place procedures for slicers, grinders, and meat saw to only include a sanitize step. Person-in-Charge was instructed that a full wash, rinse, and sanitizer cycle is required for equipment. Make sure all food contact surfaces are adequately washed and rinsed prior to sanitization.

     Code MN Rule 4626.0875

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wiping clothes to be stored directly on the meat cutting surfaces. Make sure wiping rags are stored in sanitizer in between use.

     Code MN Rule 4626.0285B

   • 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

     Observed there to be no paper towel at the meat and 3-compartment sink handwashing sinks. Paper towel was provided during inspection. Make sure handwashing sinks are always stocked with paper towel to promote proper handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     Observed the handwashing sink by the 3-compartment sink to be blocked by racking. Racking was moved during inspection. Make sure handwashing sinks are kept accessible to promote proper handwashing by employees.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw ceviche to be stored above ready-to-eat cheese in the cheese service cooler. Ceviche was moved during inspection. Make sure raw animal foods are stored in a way that prevents potential contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior of the ice machine to be soiled. Empty and clean. Keep equipment clean.

     Code MN Rule 4626.0845E

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed dirty pans and utensils to be stored and rinsed off in the prep sink. Person-in-charge was instructed to make sure the dirty containers were moved to the 3-compartment sink. Person-in-charge was instructed to wash, rinse, and sanitize prep sink before next use. Make sure the prep sink is only used for food preparation.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed fly trap to be stored directly on top of a food prep table. Make sure insect control devices are located to minimize potential contamination of food and food prep surfaces.

     Code MN Rule 4626.1385B

3. Aug 1, 2025 Routine Score 92
   • Serious Priority 1

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

     Observed queso panels (soft cheese) in the lunch cooler to be at a temperature of 45 degrees F. Person-in-Charge stated that the cheese had been cut and placed into the cooler 2 hours prior to inspection. The cheese was moved into the walk-in cooler. Make sure all TCS foods are kept at temperatures of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     Observed the rails and the interior of the display cooler and lunch cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0540

   • Not serious Priority 3

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

     Observed the air temperature of the lunch cooler to be at 50 degrees F. All TCS foods were removed from this cooler. Do not store TCS foods in this cooler until it can hold temperatures of 41 degrees or below. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Through conversation with Person-in-Charge, it was determined that the clean-in-place procedures for the meat saw, grinder, and slicer only included using a sanitizer and did not include a wash or rinse step. Make sure clean-in-place procedures include a wash, rinse, and sanitize step.

     Code MN Rule 4626.0875

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Through discussion with employee and Person-in-Charge, it was determined that the cleaning frequency for the meat saw was once per shift, ~6 hours. Person-in-Charge was instructed that meat cutting equipment in the non-refrigerated room must be washed, rinsed, and sanitized every 4 hours during use. Make sure in-use meat cutting equipment is cleaned every 4 hours.

     Code MN Rule 4626.0845C

   • 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 knives and other utensils to be stored in cardboard boxes. Discontinue use of cardboard boxes and store utensils in containers that are smooth and easily cleanable.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed the sanitizer bucket in the meat cutting area to have a concentration of 100 ppm quat. Make sure that sanitizer buckets are maintained with a concentration of 200-400 ppm quat, per chemical label.

     Code MN Rule 4626.0285B