Amigos Brothers INC.

Year by year

Inspections

1. Apr 28, 2026 Routine Score 92
   • Not serious Priority 2

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

     Observed the handwashing station in front of the meat market area to be physically blocked by multiple items. The Person In Charge was asked to maintain the handwashing sink accessible at all times.

     Code MN Rule 4626.1110AB

   • 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 ham being opened on-site and sliced to order, to be missing proper datemarking. All TCS food prepared by a processing plant that is opened on-site must be date-marked so it does not exceed 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.

     Observed several RAID bottles on-site. You should not be using pesticides such as RAID to replace the need for a licensed pest control operator.

     Code MN Rule 4626.1605

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed one live and two dead cockroaches in the back prep room of the meat market. No additional activity was noted during the inspection. Implement effective pest control measures to eliminate harborage conditions, and thoroughly clean and sanitize all non-food contact surfaces.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Observed a wet mop stored in a way that would not allow it to dry properly. Use the mop holder to allow the mop to fully dry and prevent bacterial growth.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed fish and meat for sale in the meat market area in reach-in freezer without proper labeling.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed drain cover missing.

     Code MN Rule 4626.1040B

2. Oct 10, 2024 Routine Score 94
   • Not serious Priority 2 Corrected on site

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

     Observed in both handwashing stations in meat market blocked with knifes and other utensils. Handwashing stations shall not be used for purposes other than handwashing. Person In Charge was asked to remove items.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed old meat debris in meat slicer and other food contact surfaces in meat market prep room. Clean and maintain clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets for the display coolers in meat market area heavily soiled with old food debris. Clean and maintain clean.

     Code MN Rule 4626.0855

   • 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 cheese such as queso fresco and other Mexican cheese being repackaged on-site without datemarking. Make sure to use an effective date marking method for cheese.

     Code MN Rule 4626.0400B

3. Apr 13, 2023 Routine Score 98
   • 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 WOOD SUPPORTING SHELF INSIDE GLASS DISPLAY COOLER (RED MEAT LOCATION). WOOD IS ABSORBENT AND NOT ALLOW ON THIS SETTING. DISCARD WOOD.

     Code MN Rule 4626.0495

   • Not serious Priority 2 Corrected on site

     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

     PAPER TOWELS WERE MISSING AT MAIN HANDWASHING SINK IN THE MEAT MARKET AND INSIDE THE RESTROOM. KEEP SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     WOOD SUPPORT AROUND WALL A/C UNIT IS EXPOSED. COVER WOOD WITH FRP TO MATCH ADJACENT FRP WALL AND TO HAVE PROPER FINISHES INSIDE THE KITCHEN SPACE.

     Code MN Rule 4626.1515

   • 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.

     DOOR SWEEP WAS BROKEN AT DELIVERY DOOR (BACK). REPLACE / FIX DOOR SWEEP TO AVOID PEST FROM COMING INTO THE BUILDING.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     OBSERVED DIRT AND FOOD DEBRIS BY DELIVERY DOOR / BACK ROOM / CORNERS. CLEAN AND MAINTAIN CLEAN THIS AREA OF THE BUILDING.

     Code MN Rule 4626.1520A