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Meat Market · Minneapolis, MN

North Market

4414 Humboldt Ave N

Last inspected Feb 3, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Feb 3, 2025

Complete

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

Observed there to be a Food Manager certificate onsite, but there was no State of Minnesota Certified Food Protection Manager (CFPM). Instructions on how to apply for this certificate will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
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 chemical spray bottles to be hanging from the handwashing sink. Spray bottles were removed. Make sure that handwashing sinks are only used for handwashing and not storage.

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 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed the caulking at the handwashing sink and the 3-compartment sink to be damaged. Repair and keep physical facilities in good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed the rails of the plastic wrap machine/station to be soiled. Clean and keep 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 vinyl pad of the plastic wrapping station to be torn. Repair/replace.

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

Official record from Minneapolis Health Department, Feb 3, 2025 · Original Source

Follow-Up

Feb 16, 2024

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be posted in the meat area. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Feb 16, 2024 · Original Source

Routine

Feb 1, 2024

Complete

Official score: 84 · Understand this area’s scale

8 recorded violations

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

In plain English

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

More about other finding
minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be posted in the meat area. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
criticalCode MN Rule 4626.0405AOther

Official wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Observed package of all beef sausage in the display cooler to be marked with a sell by date of 1/26/2024. Sausage was removed from display cooler and discarded. Ensure that all food items are discarded or sold by the sell by date marked on the package to prevent potential pathogen growth.

In plain English

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

More about other finding
majorCode MN Rule 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Observed knives in storage and the meat grinder to be soiled with debris. The meat department was not actively in use on the day the inspection occurred. Person-in-Charge was instructed to ensure that these items were properly washed, rinsed, and sanitized prior to meat cutting resuming the next day. Clean and maintain clean all food contact surfaces to sight and touch.

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 4626.0515Cleaning and sanitizing

Official wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s notes

Observed a metal strainer in storage above the 3-compartment sink to be rusted. Discontinue use of food contact surfaces that are rusted.

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 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floor of the walk-in cooler to be soiled with sticky residue. Clean this area and maintain clean all physical facilities.

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 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed plastic wrap for wrapping meat products to be stored directly on the floor. The plastic wrap was moved during inspection. Ensure that food, food items, and food contact surfaces are stored, at a minimum, of 6 inches off the floor.

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 4626.0445AContamination

Official wording

Discard or recondition food that is unsafe, adulterated or not honestly presented.

Inspector’s notes

Observed out-of-date meat products to be stored intermingled with meat products that are still meant for customer sale. These items were moved during inspection. Discard all out-of-date meat products, or store them in a designated area separate from good product while they are waiting to be disposed.

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

Official record from Minneapolis Health Department, Feb 1, 2024 · Original Source

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