BROTHERS DELI

Order for delivery

Inspection history

1. Jan 5, 2026

   ✕
   6 violations

   • Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.
   • 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)
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • 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
   • Label all containers of food and food ingredients with their common name.
   • Protect food from cross-contamination by using packages or covered containers.

2. Jan 17, 2025

   ✓
   1 violation

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

3. Dec 3, 2024

   ✕
   13 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.
   • The business license must be posted where it can be easily seen.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

4. Jan 23, 2024

   ✓
   1 violation

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

5. Dec 6, 2023

   ✕
   9 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Equipment food-contact surfaces and utensils must be clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by using packages or covered containers.

6. Jan 6, 2023

   ✓
   6 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Equipment food-contact surfaces and utensils must be clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.