Los Hornos Del Roy

Year by year

Inspections

1. Dec 23, 2025 Routine Score 94
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chemical sanitizer in bucket was above 200PPM for chlorine. Ensure sanitizer is prepared according to the manufacturers instructions for food contact surfaces to ensure proper sanitizing. PIC corrected at time of inspection and bucket tested at 100PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed sealing around hand sink in need of repair. Ensure all fixed equipment is sealed to the wall or floor.

     Code MN Rule 4626.0725A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed front hand washing sink was blocked by cart and packaged drinks. Ensure hand washing sinks are unblocked and available for ease of use. At time of inspection PIC moved the drinks and cart to clear the area to access the hand washing sink.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed outside of coolers and cooler handles with food debris. Ensure non-food contact equipment surfaces are maintained clean.

     Code MN Rule 4626.0855

2. Dec 17, 2024 Routine Score 92
   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed sanitizer bucket tested above 200PPM chlorine. At time of inspection PIC adjusted to 100PPM chlorine. Ensure chemical sanitizers are being used according to the manufacturers label for food contact surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed hand washing sign missing from hand sink at front of facility. Ensure each hand sink has a sign posted to remind employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     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.

     Observed Trigo (barley/yogurt prepared on site) in the drink display cooler for self-service, was missing complete ingredients, allergen information, and statement of responsibility. Ensure foods prepared and packaged on site for self-service are properly labeled with ingredient list, allergens, name and address of where it was packaged and prepared (statement of responsibility). Emailed retail labeling information.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed dough cutter with encrusted food debris. Ensure food-contact surfaces are cleaned and sanitized every four hours.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed storage of gloves and rags in restroom. Ensure single-use and food contact items are stored in an approved location to prevent contamination.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed front hand sink was not sealed to the wall. Ensure fixed equipment is sealed to the wall or floor to allow for easy cleaning and prevent harborage.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse feces in back storage area under dish rack. Ensure pests are controlled and facility is sealed and cleaned often to monitor for pest activity.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed back handwashing sink did not provide water. Ensure hand washing sinks are accessible and stocked for easy use by food employees.

     Code MN Rule 4626.1110AB

3. Dec 18, 2023 Routine Score 92
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed all flour containers with labels rubbed off/missing. Relabel.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet/dirty wiping cloths observed out of bucket and laying on counters/tables. Place cloths in sani buckets when not in use.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     A 5-gallon bucket of milk mixture used in recipes was observed sitting out at prep table for 2 hours. This was discussed and decided that a smaller working container to be used up witihin ~20 shall be used while the larger bulk container shall be placed in cooler. This product was tossed.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for quat or chlorine. purchase test strips

     Code MN Rule 4626.0715

   • Not serious Priority 2

     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.

     Pudding product made and packaged onsite observed without expiration datemark. Mark date product was made or date of expiration.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean build-up of food and debris on all prep tables, ingredient containers, equipment handles

     Code MN Rule 4626.0840C

4. Jan 10, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     In back prep area observed several open bags of food like powdered sugar, lard, etc. Once opened, store contents in an approved container covered by a lid.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Continue cleaning the following equipment: 1) Clean build-up of food and debris on all prep tables. 2) Clean heavy build-up of food on can opener and can opener stand. 3) Clean extensive build-up of mold and food debris on exterior portions and interior of hot holding cabinet (proofer). 4) Clean build-up of icing and food debris on condenser of front glass display cooler. 5) Clean heavy build-up of icing on lower edge of prep table beside can opener. 6) Clean build-up of food debris on large mixer handles.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean up all mouse droppings on establishment floors - especially in back prep area under prep tables, behind freezers,and under can rack.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Continue working with your pest control company on abatement of mice. Recommend bi-weekly service from Pest Control company until mouse problem has been abated. Note: Numerous glue boards and traps observed in facility.

     Code MN Rule 4626.1565ABD