Finer Meats & Eats

Year by year

Inspections

1. Jan 13, 2026 Follow-Up Score 98
   • 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 used on smoked foods. Ensure a HACCP plan is submitted to obtain a variance.

     Code MN Rule 4626.0415B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed fans in walk-in with dust and debris. Observed freezers with food debris. Ensure they are cleaned.

     Code MN Rule 4626.0840C

2. Dec 30, 2025 Routine Score 96
   • Not serious Priority 2

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

     Observed no dates on the smoked foods in display cooler 2. Ensure ready-to-eat, time/temperature controlled for safety foods are dated for the day they are made, or other approved date marking method.

     Code MN Rule 4626.0400A

   • 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 used on smoked foods. Ensure a HACCP plan is submitted to obtain a variance.

     Code MN Rule 4626.0415B

   • 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 ice machine guard with pink and black build-up. Ensure equipment is maintained clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed fans in walk-in with dust and debris. Observed freezers with food debris. Ensure they are cleaned.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed thawing of frozen raw meats in three compartment sink. Ensure thawing takes place in food prep sink to prevent contamination.

     Code MN Rule 4626.0315

3. Jun 26, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed seal on smoker was hanging off. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed no thin-tipped food thermometer for jerky being cooked. Ensure one is obtained.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     Observed no date mark for the smoked meats in display cooler (ham hocks, chicken, turkey, and beef bacon). Ensure foods are dated no more than seven days past the date it was cooked.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed large container of ingredients without common name. Ensure food ingredients are labeled with common name or food label.

     Code MN Rule 4626.0240

4. Jan 24, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     Provide a coved base in bathroom. Note: Install a quarry tile floor and coved base or install 6 inch stainless steel coved base.

     Code MN Rule 4626.1335A

   • 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.

     At time of inspection there was no state certified food protection manager. Obtain a state CFPM certificate and post in a conspicuous location. Note: Owner did have a SerfSafe Certificate but no State Certificate.

     Code MN Rule 4626.0033A