CORNER MARKET & DELI INC

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Inspection history

1. Apr 17, 2026

   ✓
   5 violations

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

2. Apr 3, 2026

   ✕
   15 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
   • 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • 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