Meat Market · Minneapolis, MN

Colonial Market

Name: Colonial Market
Address: 3120 Penn Ave N, Minneapolis, MN

3120 Penn Ave N

Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Follow-Up

Aug 25, 2026

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

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

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.1445Handwashing

Official wording

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

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode MN Rule 4626.0885Chemicals

Official wording

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

Inspector’s notes

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.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.0780COther

Official wording

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

Inspector’s notes

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

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Aug 25, 2026 · Original Source

Routine

Aug 11, 2026

Complete

Official score: 88 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.0875Cleaning and sanitizing

Official wording

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

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

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

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.1445Handwashing

Official wording

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

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode MN Rule 4626.0235A(1)Contamination

Official wording

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

Inspector’s notes

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.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.0845EContamination

Official wording

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

Inspector’s notes

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

In plain English

More about food not protected from contamination

criticalCode MN Rule 4626.0270ACleaning and sanitizing

Official wording

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

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.1385BPests

Official wording

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.

Inspector’s notes

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.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Minneapolis Health Department, Aug 11, 2026 · Original Source

Routine

Aug 1, 2025

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0540Cleaning and sanitizing

Official wording

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

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.0875Cleaning and sanitizing

Official wording

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

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0845CCleaning and sanitizing

Official wording

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

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

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.

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

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

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Aug 1, 2025 · Original Source