Las Charolas Restaurant

Year by year

Inspections

1. Jan 27, 2026 Routine Score 96
   • Serious Priority 1

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

     Observed no employee illness log on-site. An illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean equipment being stored on the floor in back-room area. Ensure that all equipment is stored six inches of the floor to prevent possive contamination.

     Code MN Rule 4626.0955A

2. Feb 12, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed chlorine sanitizer concentration to be 0ppm. Per conversation with PIC, sanitizer bucket water had not been replaced in a few hours.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam to-go containers being used on-site. Per conversation with PIC, they are using the last of their to-go Styrofoam containers. Per the Green To Go ordinance all to-go containers must be reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed bottom shelf of prep tables in back room to be rusted. All shelves should be smooth and easily cleanable.

     Code MN Rule 4626.0735AB

3. Jan 28, 2025 Routine Score 80
   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloths in prep table. Place in-use wiping cloths in a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Observed no employee illness log on-site. A conversation was had with the Person In Charge regarding the importance of recording employee illnesses. An employee illness log has been provided with the report. Print and use as indicated.

     Code MN Rule 4626.0040C

   • 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 chlorine concentration higher than allowed in sanitizer bucket and 3-comp sink. Chlorine sanitizer concentration needs to be maintained between 50 - 200 ppm. PIC was asked to locate chlorine test strips and use when preparing sanitizer solution.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam to-go containers being used on-site. Discontinue the use of Styrofoam per the Green To Go ordinance. You must use to-go containers that are reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed the bottom shelf of prep tables to be rusted. All shelves must be smooth and easily cleanable.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     1. Observed raw meat in freezer being stored in plastic bags. 2. Observed rice in hot holding being stored in a plastic bag. Discontinue the use of plastic bags for food storage as they are not durable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed two batches of rice in the walk-in cooler in large hotel pans. Per conversation with PIC, rice had been cooling overnight. Rice did not meet the cooling parameters. PIC was asked to keep food in shallow pans during the cooling period. Rice was discarded.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed two batches of rice in walk-in cooler covered in large hotel pans. Per conversation with PIC, rice had been cooling overnight. PIC was asked to keep food uncovered during the cooling period. Rice was discarded.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     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

     Observed two batches of rice in a walk-in cooler with middle temperatures of 50F and 47F. Per conversation with PIC, the rice had been cooling overnight. Rice has been placed in large hotel pans covered. Rice did not meet the cooling parameters. More information has been provided with the report on different cooling methods.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean equipment being stored on the floor. All equipment should be stored six inches of the floor away from any possible contamination.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Observed the pressure vacuum breaker to be broken while a garden-style hose is being used on-site. Have vacuum breaker replaced.

     Code MN Rule 4626.1085A

4. Feb 1, 2024 Routine Score 100
   • Not serious Priority 3

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

     Observed concentration of a chlorine sanitizer bucket with a few wiping cloths to be 0ppm. Person In Charge was asked to place just one or two cloths in each bucket and change water every 4 hours.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed foil being used to cover part of prep table. Remove foil to allow prep table to have a smooth, easily cleanable surface.

     Code MN Rule 4626.0495

5. Mar 7, 2023 Follow-Up Score 100

   Result: Complete.

6. Feb 21, 2023 Routine Score 90
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED ONE LARGE CONTAINER WITH CHICHARRON. FOOD WAS REGISTERING AROUND 47F. FOOD WAS MADE THE DAY BEFORE. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE ANY OF THE METHODS DESCRIBED ABOVE TO EFFICIENTLY COOL FOOD. FOOD WAS DISCARDED.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     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

     OBSERVED ONE CONTAINER WITH CHICHARRON. FOOD WAS REGISTERING AROUND 47F. FOOD WAS MADE THE DAY BEFORE. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED.

     Code MN Rule 4626.0385A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WALK IN COOLER. FOR EXAMPLE: TOMATO AT 42F AND COOKED BEANS AT 43F. SEE TEMP. CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTING OF THIS UNIT FOR NOW AND TO CLOSELY MONITOR WALK IN COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540