Modaxi Meats & Eatery

Year by year

Inspections

1. May 21, 2026 Follow-Up Score 96
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.

     Observed meats smoked for preservation in display cooler. Ensure a HACCP plan is submitted to the Minneapolis HACCP team in order to obtain a variance for smoking meats. Discussed datemarking foods that do not use cure for 7 days and discarding foods with cure, until both HACCPs are submitted and approved.

     Code MN Rule 4626.0415A

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Observed curing salts being used for smoking meats. Ensure a HACCP is submitted to the City of Minneapolis HACCP team in order to obtain a variance to prepare foods with curing agents.

     Code MN Rule 4626.0415B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unused equipment and unnecessary items in facility. Ensure they are removed from the business to maintain facility in a clean manner.

     Code MN Rule 4626.1580AB

2. May 7, 2026 Routine Score 86
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine in bucket was over 200ppm. Ensure chemical sanitizers for food contact surfaces are at the proper concentration to prevent chemical contamination of food contact surfaces. At time of inspection PIC corrected the concentration of the bucket to 100PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.

     Observed meats smoked for preservation in display cooler. Ensure a HACCP plan is submitted to the Minneapolis HACCP team in order to obtain a variance for smoking meats. Discussed datemarking foods that do not use cure for 7 days and discarding foods with cure, until both HACCPs are submitted and approved. City of Minneapolis HACCP

     Code MN Rule 4626.0415A

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Observed curing salts being used for smoking meats. Ensure a HACCP is submitted to the City of Minneapolis HACCP team in order to obtain a variance to prepare foods with curing agents. City of Minneapolis - HACCP

     Code MN Rule 4626.0415B

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed several opened packages of deli meats and cheeses without a datemark. Ensure any time/temperature controlled for safety foods that are opened in the facility are date marked for seven days, day one is the day the food is opened. Certain cheeses are exempt from datemarking . PIC date marked the meats and cheeses with known dates and discarded others.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unused equipment and unnecessary items in facility. Ensure they are removed from the business to maintain facility in a clean manner.

     Code MN Rule 4626.1580AB

   • Serious Priority 1

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

     Observed PIC stated the bandsaw cutter is cleaned weekly. Ensure food-contact surfaces are washed, rinsed, sanitized, and air-dried at least every four hours or when contamination occurs. PIC was educated at time of inspection.

     Code MN Rule 4626.0845C