Corner Market & Deli INC

Year by year

Inspections

1. Apr 17, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the caulking of the handwashing sinks to be damaged and the sinks to be pulling away from the wall. Repair caulking and make sure the handwashing sinks are sealed to the wall.

     Code MN Rule 4626.0725A

   • 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.

     Observed no employee to have a State of Minnesota Certified Food Protection Manager certificate (CFPM). Make sure an employee gets the CFPM certificate.

     Code MN Rule 4626.0033A

2. Apr 3, 2026 Routine Score 92
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the caulking of the handwashing sink to be damaged and the sink to be pulling from the wall. Repair caulk and make sure the handwashing sink is sealed to the wall.

     Code MN Rule 4626.0725A

   • 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 the paper towel dispenser at the meat counter handwashing sink to be empty. Paper towels were provided during inspection. Make sure that paper towels are kept at the handwashing sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed facility to be vacuum sealing raw meats without a HACCP plan. Stop vacuum sealing meats unless a HACCP plan is approved.

     Code MN Rule 4626.0420B

   • 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.

     Observed no employee to have a State of Minnesota Certified Food Protection Manager certificate (CFPM). Instructions on getting the CFPM will be included in this report. Make sure an employee gets the CFPM certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no sanitizing step for the deli slicer. Clean-in-place and sanitizing procedures were discussed with Person-in-Charge. Make sure that all food contact equipment is washed, rinsed, and sanitized.

     Code MN Rule 4626.0900