Corner Market & Deli

Inspection history 2 visits

1. 2026
2. Passed Apr 17 Score 50 no change

   Follow-Up Inspection

   5 violations

   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor 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.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
3. Passed Apr 3 Starting score 50

   Routine Inspection

   15 violations, 4 critical

   • Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • 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 Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor 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.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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