JUST TURKEY

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Inspection history

1. Aug 19, 2026

   ✓
   4 violations

   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.

2. Jul 30, 2025

   ✕
   6 violations

   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.

3. Jul 11, 2024

   ✕
   7 violations

   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.

4. Aug 4, 2023

   ✓
   4 violations

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

5. Jul 11, 2023

   ✕
   17 violations

   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Replace filters that are not designed to be removable for cleaning.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a covered trash can in toilet rooms.
   • 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
   • Provide and maintain an adequate supply of toilet tissue at each toilet.
   • 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
   • 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.)
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.
   • Clean equipment used for the storage of packaged or unpackaged food, such as a reach-in refrigerator, at a frequency which precludes accumulation of soil residues.
   • Have hand soap at all handwashing sinks.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.