Ecuador Bakery

Year by year

Inspections

1. Apr 30, 2026 Follow-Up Score 98
   • Not serious Priority 3

     Label all food packages as required by the law.

     Food in the front of the house that are pre-packaged have incomplete label information. Label must include: name and business address, name of product, ingredient list in descending order, and any allergens. Provide complete label for all pre-packaged products that are self-service.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Walk-in freezer obtained and installed with no prior plan review. Submit a plan review application for the unit.

     Code MN Rule 4626.1720A

2. Mar 25, 2026 Routine Score 88
   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed lots of self-service sweets (bagged ice cream, chocolate dipped banana ice cream, whipped cup, beverage cups in the refrigerator, candies) in the front of the house with no or complete label. Provide complete label for each pre-packaged product, label must include the following information: name and business address, name of product, ingredient lists (in descending order), and any allergens.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed bags of frozen meat thawing int he 2-compartment prep sink. Discontinue this practice and train staff to properly thaw.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Business obtained new walk-in freezer and had installed the equipment without prior city approval. Submit plan review to the city.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

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

     During onsite inspection, staff was not did not know that TPHC was used for the food that are set in the front and cannot locate the written procedures as requested by inspector. Train staff to know and follow your TPHC procedures and keep records. A new copy of TPHC form will be sent along with the report - print and fill it out.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.

     Observed chocolate dipped banana ice cream in the self-service freezer in the front of the house not packaged. Provide a utensil or a method for patrons to utilize to prevent contaminating the unpackaged chocolate banana ice cream.

     Code MN Rule 4626.0330B

   • Not serious Priority 3

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

     Observed microwave with debris - clean as necessary.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the 2-door stand not properly closing - repair gasket.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed handwashing station blocked by speed rack - remove and keep handwashing accessible at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     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.)

     Observed roasted pig (111*F) and corn (105*F) on the stove top not reading at 135*F or above. Maintain hot food at 135*F or above at all times.

     Code MN Rule 4626.0395A1

3. Feb 27, 2025 Routine Score 92
   • Not serious Priority 3

     Label all food packages as required by the law.

     No labels on pre-package to-go snacks in the front of the house. Properly label all pre-packaged snacks with the following information: name and address of business, ingredient list in descending order (including sub-ingredients), net weight, and any allergens.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed whole turkey at the prep sink thawing with no running water. Water must be running while thawing frozen food inside the prep sink. Discussed with the person in charges to properly thaw turkey.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Business obtained a new walk-in freezer and had installed the equipment without prior city approval. Submit a plan review to the city and send in a specification sheet to the inspector for review.

     Code MN Rule 4626.1720A

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed bowls holding fried chicken wings in the 2-door stand refrigerator stacked on top of each other with no cover. Discontinue and cover all food before stacking.

     Code MN Rule 4626.0270A

   • Not serious Priority 2

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

     Business is using time as a public health control for their food in the display unit located in the front of the house but cannot locate their procedures. The person in charge has been informed to rewrite their procedures and have the form readily available upon request at the next inspection. The person in charge and staff has been notified to mark time on each individual trays of food as a reminder to properly discard food within 4 hours.

     Code MN Rule 4626.0408A

4. Mar 14, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     Pre-packaged pastries, pastry fillings, and ice creams in the freezer need to have complete and proper labels. The following information must be included in the labels: name and address of the business, name of product, ingredient list (in descending order), and any allergens.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed bags of raw pork in the 2-prep sink. If meat is not being cooked right away, it must be properly thawed. Refer to the Code for proper methods of thawing.

     Code MN Rule 4626.0380ABC

5. Feb 26, 2024 Follow-Up Score 86
   • Not serious Priority 3

     Label all food packages as required by the law.

     Pre-packaged pastries, pastries fillings, and ice creams in the freezer need to have complete and proper labels. The following information must be included in the labels: name and address of the business, name of product, ingredient list (in descending order), and any allergens.

     Code MN Rule 4626.0435A

   • 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.

     Observed an expired certified food protection manager (CFPM) certificate onsite. Obtain a current CFPM certificate as soon as possible.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.

     No ventilation cover on the ventilation located on the ceiling by the 3-compartment sink. Install a vent cover.

     Code MN Rule 4626.1365A

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Per discussion with the person in charge, there is no ingredient list readily available upon request for all the unpackaged pastries. Develop an ingredient list for all of the unpackaged pastries which must be available when requested.

     Code MN Rule 4626.0435D(3)

   • Serious Priority 1

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

     Per discussion with the person in charge, they do not have an illness log onsite for use as needed. An illness log will be sent out to the person in charge. Print and use the illness log as needed. Make sure that the illness log is accessible at all times.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Bags of rice stored directly on the basement floor - store all food at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     A bag of rice that is on the floor is observed open. Properly close or cover food that is not in use.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed no handwashing sign posted in the basement bathroom - post a sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap at multiple handwashing stations in the kitchen - provide hand soap to all handwashing stations.

     Code MN Rule 4626.1440

   • 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.

     Styrofoam to-go containers were observed at the business. Remove all non-compliance materials before the next inspection.

     Code MCO 204.30A

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed raw pork in the walk-in freezer directly stored on the food shelves that is rusty - discontinue this practice and properly cover the raw proteins before storing it in the walk-in freezer.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

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

     Shelves holding food inside the walk-in freezer were observed rusty - clean or replace the shelves to good condition. 2-door stand freezer gasket observed in poor condition - replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed a bag of raw meat stored in the 2-prep sink thawing with no running water. Discussed with the person in charge how to properly thaw foods. Refer to the code for additional approved thawing methods.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Raw meat thawing in the 2-prep sink observed stored in plastic grocery "Thank You" bags - discontinue storing food in unapproved materials and use approved containers or materials to hold food in.

     Code MN Rule 4626.0500B

6. Feb 13, 2024 Routine Score 76
   • Not serious Priority 3

     Label all food packages as required by the law.

     Pre-packaged pastries, pastries fillings, and ice creams in the freezer needs to have complete and proper labels. The following information must be included in the labels: name and address of business, name of product, ingredient list (in descending order), and any allergens.

     Code MN Rule 4626.0435A

   • 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.

     Observed an expired certified food protection manager (CFPM) certificate onsite. Obtain a current CFPM certificate as soon as possible.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.

     No ventilation cover installed on the ventilation located on the ceiling by the 3-compartment sink. Install a vent cover.

     Code MN Rule 4626.1365A

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Per discussion with the front staff, there is no ingredient list readily available upon request for all the unpackaged pastries. Develop an ingredient list for all of your unpackaged pastries and must be available when requested.

     Code MN Rule 4626.0435D(3)

   • Serious Priority 1

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

     Per discussion with the front house staff, in-house staff are not the owners and do not have access to an employee illness log. Discussed with the front house staff that the person in charge on site and all employee staff must have access to the employee illness log and use it as necessary. An electronic copy of the employee illness log will be sent along with the report. Make sure to print and use the illness log as necessary.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Metal prep table observed in the basement - this indicates that there may be some food preparation staging occurring in the area. Discontinue and remove the metal prep table as there is no handwashing sink in the basement.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food stored directly on the floor in the basement - discontinue. Store all food at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Basement food that is on the floor is observed open. Properly close or cover food that is not in use. A container of cooked protein in the 2-door stand refrigerator was observed uncovered while in storage. Cover all food containers at all times when not in use. A small plastic container is sitting directly on cooked meat in the 2-door stand refrigerator by the fryer. Discontinue stacking foods on top of each other.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed no handwashing sign posted in the basement bathroom - post a sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap at multiple handwashing stations in the kitchen - provide hand soap to all handwashing stations.

     Code MN Rule 4626.1440

   • Not serious Priority 2

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

     Handwashing station located by the fryer was observed with plastic cups inside. Discontinue storing things inside the handwashing station. Handwashing stations are for handwashing only.

     Code MN Rule 4626.1110AB

   • 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.

     Styrofoam to-go containers and bowls were obsrved at the business. Remove all non-compliance materials before the next inspection.

     Code MCO 204.30A

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed raw pork in the walk-in freezer directly stored on the food shelves that is rusty - discontinue this practice and properly cover the raw proteins before storing it in the walk-in freezer.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

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

     Shelves holding food inside the walk-in freezer were observed rusty - clean or replace the shelves to good condition. Excessive ice buildup in the walk-in freezer - clean as necessary. 2-door stand freezer gasket observed in poor condition - replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed a bag of raw meat stored in the 2-prep sink thawing with no running water. Discussed with the back-of-house staff to properly thaw the protein. Refer to the code for additional approved thawing methods.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Raw meat thawing in the 2-prep sink observed stored in plastic grocery "Thank You" bags - discontinue storing food in unapproved materials and use approved containers or materials to hold food in.

     Code MN Rule 4626.0500B

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Per discussion with the front house staff, the business uses time as a public health control (TPHC) for their food in the front display unit. Food will be discarded every 4 hours. Staff could not provide a time as a public health control form to the inspector when requested. A TPHC form will be sent along with the routine report. Print and fill out the form and send a copy to the inspector.

     Code MN Rule 4626.0408B

   • Serious Priority 1

     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.)

     Chicken in the front display cooler observed reading at 62*F. Maintain hot foods at least 135*F or above. The front house staff shared they discard foods in the display unit every 4 hours but do not have a written time as a public health onsite when requested. The front house staff has been informed to discard the food at 12 pm as it was made and brought up at 8 am.

     Code MN Rule 4626.0395A1

7. Mar 16, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     Labeling the packaged food is approximately 90% finished, using stickers with proper labeling. Continue labeling each item.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Floor, walls and ceilings still not installed with proper finishes. This is an on-going project with goals on ceiling and walls.

     Code MN Rule 4626.1325A1

8. Feb 24, 2023 Routine Score 90
   • 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

     Observed absorbant style baskets for customer shopping. This was discussed and a new plastic or metal tray style will be acquired.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed stand alone labels identifying packaged items surrounding the label stand. Several of the stands had missing ingredients on new items and some packaged items had no label stands. This method of labeling was observed throughout the store. This was thoroughly discussed and options were discussed. Update the label stands and include each item for sale or use a sticker method for each and every item placed out for customers.

     Code MN Rule 4626.0435A

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed front customer service area table without a guard of anytime for customer access to all unpackaged, ready to eat bakery items. At time of visit, a piece of plastic was placed over the multi-tiered table. This is not an acceptable guard or sneeze guard. This was discussed and reported on earlier in the year as a form of complaint. Install a sneeze guard or similar at this table.

     Code MN Rule 4626.0320A

   • Not serious Priority 2 Corrected on site

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

     Observed front house handsink blocked by paperwork, retail items, bakery racks. This was discussed and all was removed.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     All handsinks observed with broken soap dispensers. This was discussed and PIC was to purchase disposable handsoap pumps.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The food and equipment storage area of the basement observed without approved floor, ceiling or walls. This was discussed along with proper finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed several handsinks being clogged and would not drain. Unclog the drains.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed equipment in basement unnecessary to the operation of the facility. clean out and organize the basement.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed soft cheeses and rte meats NOT datemarked within the customer reachin takeout cooler This was discussed with PIC.

     Code MN Rule 4626.0400B

   • 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 large and medium styrofoam containers for takeout service, along with coffee cup lids in non-compliance to the code. This was discussed with PIC.

     Code MCO 204.30A

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed corn grinding prep activities in the unfinished basement. This was discussed with PIC and this activity was to be taken upstairs.

     Code MN Rule 4626.0315

   • Not serious Priority 2

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

     Observed cooked corn and potato cakes on counter display using time as public health control without a written procedure. This was discussed with PIC and a written procedure was worked on, produced and filed at the facility with PIC to mark the product at 1 hour under the 4 hour limit and all others as discussed going forward.

     Code MN Rule 4626.0408A