Joe's Market and Deli

Inspection history 8 visits

1. 2026
2. Passed Sep 8 Score 56 no change

   Follow-Up Inspection

   7 violations, 1 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Label all food packages as required by the law.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
3. Passed Aug 17 Score 56 no change

   Follow-Up Inspection

   12 violations, 2 critical

   • 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.)
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor The business license must be posted where it can be easily seen.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Label all food packages as required by the law.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
4. Passed Jul 31 Score 56 ▲4

   Routine Inspection

   14 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 Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Minor Have a test kit for the type of sanitizer used.
   • Minor The business license must be posted where it can be easily seen.
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Food packages must be in good condition. Packages must protect food from contamination and adulteration.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Label all food packages as required by the law.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Keep non-food contact equipment surfaces clean.
5. 2025
6. Passed Sep 23 Score 52 no change

   Follow-Up Inspection

   4 violations, 2 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • 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 Label all food packages as required by the law.

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