NORTH STAR DELI LLC

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Inspection history

1. Oct 15, 2026

   ✓
   1 violation

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

2. Oct 1, 2026

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • Post the license so it is conspicuous to consumers.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have hand soap at all handwashing sinks.

3. Sep 15, 2026

   ✕
   8 violations

   • Post the Certified Food Protection Manager certificate.
   • Post the license so it is conspicuous to consumers.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

4. Sep 3, 2026

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • Post the license so it is conspicuous to consumers.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have hand soap at all handwashing sinks.

5. Aug 13, 2026

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • Post the license so it is conspicuous to consumers.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.

6. Aug 26, 2025

   ✓
   6 violations

   • 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.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
   • 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.
   • Post the Certified Food Protection Manager certificate.
   • Post the license so it is conspicuous to consumers.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

7. Aug 12, 2025

   ✕
   11 violations

   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
   • 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.
   • Post the Certified Food Protection Manager certificate.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Post the license so it is conspicuous to consumers.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).