Charito Bakery

Year by year

Inspections

1. Feb 4, 2026 Routine Score 92
   • 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 the city of Minneapolis Green To Go ordinance, Styrofoam is not allowed. Only use to-go containers that are either reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed an empty hand soap dispenser at a handwashing station. PIC was instructed to obtain hand soap, supply the handwashing sink, and provide a verification photo via text: no verification was received.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Submit an application to operate a food establishment on the form provided by the regulatory authority.

     The bakery is using a non-contiguous space within the adjacent, adjoined building (address 1613) to store food and food equipment. This space is not currently licensed. Apply for licensure of this space, so it may be approved for use. There may be a food plan review application required.

     Code MN Rule 4626.1760

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed a fly strip located beneath a bakery prep table. PIC was instructed to remove the fly strip and relocate to an area away from food preparation tables and equipment.

     Code MN Rule 4626.1385B

   • 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.

     Observed rice, fried chicken, and a red sauce in a reach-in cooler, without dates. PIC was instructed to date-mark the food. You must date-mark all TCS foods held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed no paper towels at the kitchen handwashing station. The PIC was instructed to purchase paper towels, stock the handwashing sink, and submit a verification photo via text. No verification photo was received by the inspector.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Observed the only handwashing sink in the kitchen area to be lacking both hand soap and paper towels. The PIC stated and demonstrated that staff were instructed to wash their hands in the 3-compartment sink using a soap and sanitizer bucket mixture. A discussion was held with the PIC regarding the importance of proper handwashing practices, including the requirement that staff must wash their hands at the designated handwashing sink.

     Code MN Rule 4626.0030BCQ

2. Feb 4, 2025 Routine Score 92
   • 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. To-go containers must be reusable, recyclable, or compostable. Citations will be issued if Styrofoam continues to be used.

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from two handwashing stations on-site. Make sure to maintain all handwashing stations supplied with hand soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Observed mold in 3-comp sink caulking. Clean and replace caulking.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed chlorine test strips missing. Obtain and utilize test kits when preparing your chlorine sanitizer solution.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed a gap in the backdoor of the establishment. Seal all door gaps to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a large hole in the floor of the bakery prep room. The hole is exposing the basement area. A conversation was had with PIC regarding the rick. PIC mentioned that the material to fix the hole has been ordered. PIC was asked to keep the area protected from employees and fix the hole immediately.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed quarry tile missing from a large section of the bakery prep area where equipment is used and stored. Approved flooring must be provided for this area.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed 3-comp sink faucet leaking. Have the faucet repaired.

     Code MN Rule 4626.1040B

   • 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 chicken and beef stews in hot wells holding at 94F and 110F. A conversation was had with PIC regarding the hot holding requirements for TCS food. PIC was asked to increase the temperature of the hot wells to maintain all TCS foods at 135F or above.

     Code MN Rule 4626.0395A1

   • 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 meat thawing in prep sink. PIC was asked to thaw out meat under cold running water. A conversation was had with PIC regarding the different approved thawing methods.

     Code MN Rule 4626.0380ABC

3. Feb 21, 2024 Follow-Up Score 92
   • 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. Person In Charge mentioned that they have ordered recyclable products but are waiting for their current supply to finish.

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed soap missing from handwashing station near baking prep area. Make sure to view the handwashing video for food workers: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/posters-videos/handwashing-videos/

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     Observed chicken humitas holding at 67F in front counter. Person In Charge (PIC) mentioned that they are selling the products without cold holding. PIC mentioned that product is sold within an hour. PIC was provided the option to keep food item under mechanical refrigeration or to develop a Time as a Public Health Control. More information has been provided with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed 3-compartment sink caulking moldy. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed chlorine test strips still missing. Obtain and utilize test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gaps in the back door leading to the alleyway. Seal all gaps to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

4. Feb 7, 2024 Routine Score 90
   • 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 and use containers that are reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed soap missing from the handwashing station near the kitchen area. Make sure to supply handwashing stations with soap and paper towels. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/posters-videos/handwashing-videos/

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed paper towels missing from all handwashing stations. Make sure to supply all handwashing stations with hand-drying provisions.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed chicken humitas holding at 69F. Person In Charge mentioned that they had been thawing since the early morning and meat to be placed in cold holding. Food was discarded. Make sure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed 3-comp sink caulking moldy. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed chlorine test strips missing. Obtain and utilize test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gaps in back door. Seal all gaps to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

5. Mar 24, 2023 Follow-Up Score 98
   • 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.

     Code MN Rule 4626.0033A

   • 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.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Code MN Rule 4626.1110AB

6. Feb 24, 2023 Routine Score 88
   • 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.

     Operator did not provide MN food manager certification. Discussed process with operator.

     Code MN Rule 4626.0033A

   • 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 as to go container. Discussed acceptable container with operator.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed numerous unmarked food items such as cooked meat, rice, tamale, chicken, and sauce inside reach-in cooler. Discussed date marking with operator and instructed operator to marked items inside cold holding unit

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     Observed numerous uncover food items such as meat (sancocho), rice, cream and sauces inside reach-in cooler. Discussed food contamination with operator and instructed to cover food items.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled spray bottle. Discussed food contamination with operator. Bottle labeled at the time of inspection.

     Code MN Rule 4626.1595

   • Serious Priority 1

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

     Operator discussed illness policy but did not provide employee illness log. Provided sample recording log with report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2 Corrected on site

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

     Observed hand washing sink blocked with kitchen utensils. Items removed at the time of inspection.

     Code MN Rule 4626.1110AB