Meseret Market LLC

Official Wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

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.

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

THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. PLEASE VISIT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html FOR MORE INFORMATION. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAINED AN APPROVED CFPM CERTIFICATE. POST CERTIFICATE IN A VISIBLE LOCATION ONCE IT HAS BEEN OBTAINED.

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.

Official Wording

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

Inspector’s Notes

OBSERVED EXCESSIVE ACCUMULATION OF BAGGE FOOD PRODUCTS IN FREEZER WITH ITEMS PILED ON TOP OF ONE ANOTHER AND MISSING SHELVING. STORAGE CONDITIONS RESTRICT ACCESS FOR PROPER CLEANING. REORGANIZE FOOD PRODUCTS TO ALLOW FOR ADEQUATE AIRFLOW AND ROUTINE CLEANING OF FREEZER. OBSERVED SPILLS IN BOTTOM OF FREEZER AND 3 DOOR COOLER. CLEAN AND MAINTAIN 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.

Official Wording

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

Inspector’s Notes

OBSERVED A COUPLE FOOD CONTAINERS WITH CHIPS OR CRACKS. PERSON IN CHARGE DISCARDED CONTAINERS.

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.

Official Wording

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

Inspector’s Notes

OBSERVED CONTAINER OF RAW BEEF STORED OVER READY TO EAT, COOKED TOMATO SAUCE. OBSERVED RAW EGGS STORED OVER COOKED CURRY. PERSON IN CHARGE REORDERED COOLER AT TIME OF INSPECTION. ENSURE RAW FOODS ARE SEPARATED FROM READY TO EAT FOODS TO PREVENT CONTAMINATION.

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.

Official Wording

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

Inspector’s Notes

OBSERVED CLEANING NEEDED ON WALLS, AND FLOORS UNDER EQUIPMENT. OBSERVED DEBRIS ON CEILING NEAR MOP SINK AREA. CLEAN AND MAINTAIN CLEAN THE 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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

OBSERVED HANDWASHING SINKS MISSING SIGNS INFORMING EMPLOYEES TO WASH THEIR HANDS. POST SIGNS AT EACH HANDWASHING SINK.

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.

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

OBSERVED 5+ DRAIN FLIES ON SITE. OBSERVED EVIDENCE OF MOUSE ACTIVITY IN BASEMENT. PERSON IN CHARGE SAID THAT ESTABLISHMENT RECIEVES ROUTINE (MONTHLY) PEST CONTROL AND CONTACTED THE PEST CONTROL COMPANY DURING INSPETION TO SCHEDULE AN ADDITIONAL SERVICE VISIT.

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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

OBSERVED SOME ITEMS SUCH AS PANS AND CUTTING BOARDS STORED ON THE FLOOR. WASH, RINSE AND SANITIZE ITEMS AND STORE THEM ALL ITEMS AT LEAST 6 INCHES ABOVE 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.

Official Wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s Notes

OBSERVED TONGS HANGING ON OVEN HANDLE. TONGS CAN BE CONTAMINATED WHEN STORED IN THIS MANNER BY RUBBING AGAINST EMPLOYEE CLOTHES. STORE TONGS IN A CLEAN AND DRY LOCATION. PERSON IN CHARGE MOVED TONGS AT TIME OF INSPECTION.

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.

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

SOMEONE HAD TAKEN A FOOD SAFETY CLASS, BUT THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. PLEASE VISIT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html FOR MORE INFORMATION. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAINED AN APPROVED CFPM CERTIFICATE. POST CERTIFICATE IN A VISIBLE LOCATION ONCE IT HAS BEEN OBTAINED.

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.

Official Wording

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

Inspector’s Notes

OBSERVED BAGS OF BREAD STORED ON GROUND IN KITCHEN AREA. PERSON IN CHARGE MOVED BREAD AT TIME OF INSPECTION. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.

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.

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 SHELVES NEAR GRILL WITH PEELING CONTACT PAPER. SHELVES MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR OR REPLACE THE SHELVES SO THEY ARE SMOOTH, NONABSORBANT 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.

Official Wording

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

Inspector’s Notes

OBSERVED A SPILL IN BOTTOM OF FREEZER. CLEAN AND MAINTAIN CLEAN FREEZER.

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.

Official Wording

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

Inspector’s Notes

OBSERVED SHELVES MISSING IN FREEZER WHICH LED TO DIFFICULTY ORGANIZING FOOD PROPERLY AND EXCESSIVE FOOD STACKING. SURFACES ARE NO LONGER EASILY CLEANABLE AND FOOD ORGANIZATION IS NOT MAINTAINED. REPAIR UNIT TO ENSURE IT IS IN GOOD REPAIR AND ALLOW FOOD TO BE STORED IN A PROTECTED MANNER.

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.

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 BUILDUP OF MOLD ON INSIDE OF ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

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.

Official Wording

Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

Inspector’s Notes

OBSERVED EMPLOYEE PHONE ON PREP SURFACE. LOCATE AREA TO STORE EMPLOYEE BELONGING SO THAT FOOD, EQUIPMENT AND UTENSILS ARE PROTECTED FROM CONTAMINATION. EMPLOYEE MOVED PHONE AT TIME OF INSPECTION.

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.

Official Wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s Notes

OBSERVED TONGS STORED ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED BY RUBBING AGAINST EMPLOYEE CLOTHING. STORE TONGS ONLY ON CLEAN AND SANITIZED SURFACES.

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.

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

PAPER TOWELS WERE MISSING AT HANDWASHING SINK. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION. ALL HANDWASHING SINKS SHOULD CONTAIN A SUPPLY OF PAPER TOWELS.

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.

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

EMPLOYEE HAS TAKEN A FOOD SAFETY CLASS, BUT STILL NEEDS TO OBTAIN CERTIFIED FOOD PROECTION MANAGER CERFICIATE. SENDING MORE INFORMATION WITH REPORT.

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.