La Michoacana Rose

Year by year

Inspections

1. Jul 30, 2025 Routine Score 98
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     1. Observed can opener blade with old food debris. Instructed to clean and maintain. Corrected on site. 2. Observed ice machine freezing tray and interior components with mold build up. Drain immediately and clean, then sanitize.

     Code MN Rule 4626.0840A

2. Jan 31, 2024 Routine Score 96
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed large can opener with food debris on blade. Clean and sanitize after each use.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Missing hand sink reminder sign at hand sink near front of store. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing quat test kit on site. Per PIC they ran out of strips recently. Obtain.

     Code MN Rule 4626.0715

3. Jan 19, 2023 Follow-Up Score 100

   Result: Complete.

4. Jan 5, 2023 Routine Score 86
   • Not serious Priority 3

     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.

     ESTABLISHMENT IS MISSING CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html POST CERTIFICATE ONCE IT HAS BEEN OBTAINED.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     OBSERVED FOODS (CANTALOPE, MILK, YOGURT, ETC) AT 46*F IN 2 DOOR UPRIGHT COOLER. INSTRUCTED EMPLOYEE TO TURN DOWN TEMEPRATURE DIAL ON COOLER AND MONITOR TEMPERATURE. SERVICE COOLER IF TEMPERATURE DOES NOT DECREASE. COLD, TEMERATURE CONTROL FOR SAFETY FOODS SHOULD BE HELD AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     FOODS HELD IN 2 DOOR UPRIGHT COOLER WERE AT 46*F. COOLERS SHOULD HOLD FOODS AT 41*F OR BELOW. MAINTAIN EQUIPMENT IN GOOD REPAIR.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     ESTABLISHMENT MISSING PROBE THERMOMETER. PROVIDE THERMOMETER TO MEASURE COOKING TEMPERATURES, AND TEMERATURES IN COOLERS AND HOT HOLDING UNITS.

     Code MN Rule 4626.0705B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     ESTABLISHMENT MISSING EMPLOYEE ILLNESS LOG. PERSON IN CHARGE MUST RECORD ALL REPORTS OF VOMITING AND DIARRHEA BY FOOD EMPLOYEES. SENDING EMPLOYEE ILLNESS LOG WITH REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     NO PERSON IN CHARGE ON SITE AT TIME OF INSPECTION. DESIGNATE A PERSON IN CHARGE WHO CAN ANSWER FOOD SAFETY RELATED QUESTIONS AND ENSURE A PERSON IN CHARGE IS ON SITE DURING ALL HOURS OF OPERATIONS.

     Code MN Rule 4626.0025

   • Not serious Priority 2

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

     OBSERVED HANDWASHING SINK FILLED WITH SPONGES AND WIPING CLOTHS. HANDWASHING SINKS SHOULD ONLY BE USED FOR WASHING HANDS. REMOVE ITEMS. MAINTAIN HAND WASHING SINKS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.

     Code MN Rule 4626.1110AB