2nd West Bank & Deli

Inspection history 3 visits

1. 2025
2. Passed Apr 21 Score 75 ▲4

   Follow-Up Inspection

   4 violations, 1 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Develop an effective date marking system and disclose the system to the regulatory authority upon request.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Minor Have a test kit for the type of sanitizer used.
3. Passed Apr 7 Score 71 ▼17

   Routine Inspection

   12 violations, 2 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Minor Develop an effective date marking system and disclose the system to the regulatory authority upon request.
   • Minor 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
   • Minor Have hand soap at all handwashing sinks.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Minor Keep the plumbing system in good repair.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor 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.
   • Minor Have a test kit for the type of sanitizer used.
4. 2024
5. Passed Apr 9 Starting score 88

   Routine Inspection

   6 violations

   • Minor Label all containers of food and food ingredients with their common name.
   • Minor 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
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor Keep non-food contact equipment surfaces clean.

1. 65 Kyatchi Same address
2. 80 Thai Curry Same address
3. 89 Cocina Latina 50 ft
4. 70 Nighthawks 50 ft
5. 90 Little Bird Delicatessen 50 ft