Maria's Restaurante

Year by year

Inspections

1. Jun 10, 2026 Routine Score 92
   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed a small fryer set on the drainboard of the 2-compartment sink. All cooking equipment must be used under a ventilation hood system.

     Code MN Rule 4626.0690

   • Serious Priority 1

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

     Observed TCS food items in the prep cooler, including salsas, cheese, and tomatoes, holding at temperatures above 41F. The prep cooler lid was observed being left open during high activity. The Person In Charge (PIC) was asked to monitor temperatures and keep the cooler lid closed during slower periods.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     The Person In Charge was unable to provide an employee illness log. An illness log has been provided with the report. Print and use log as instructed.

     Code MN Rule 4626.0040C

2. May 29, 2025 Follow-Up Score 100

   Result: Complete.

3. May 12, 2025 Routine Score 90
   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Observed food worker washing dishes in the 2-compartment sink. A conversation was had with PIC regarding the importance of using the 3-compartment sink for dishwashing. Discontinue the use of the 2-comp sink for dishwashing as the 2-comp sink can only be used for food preparation.

     Code MN Rule 4626.0905C

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed food worker washing dishes in 2-compartment sink. Dishes were not sanitized. The wash-rinse-sanitize steps are not being followed. Ensure that all dirty dishes are washed in the 3-comp sink as directed.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     (The Certified Food Protection Manager (CFPM) is not involved in the day-to-day food safety operations of the business.) The role of a CFPM is to identify operational hazards in the food business; to develop policies, procedures, and standards to prevent foodborne illness; to coordinate the training

     Observed no Certified Food Protection Manager certificate on-site. Post copy of certificate as requested.

     Code MN Rule 4626.0033F

   • 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

     Observed no paper towels in shared handwashing sink at time of inspection. PIC provided paper towels. Ensure that handwashing stations are supplied with paper towels at all times.

     Code MN Rule 4626.1445

4. May 1, 2024 Routine Score 92
   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed no handing thermometer in reach-in cooler. Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cracked plastic lids being used. Discard and replace with plastic lids in good condition.

     Code MN Rule 4626.0515

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed birria meat cooling overnight in deep containers. Discussion with Person In Charge was had regarding proper cooling methods. 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 cooked birria meat holding at 47-52F in deep containers. PIC mentioned that meat had been cooling overnight. Cooling parameters were not met. Food was discarded.

     Code MN Rule 4626.0385A

5. May 3, 2023 Routine Score 92
   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed cutting board by the prep cooler with excessive scratch and scoring. Resurface.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed no thermometer inside the prep cooler. Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cracked plastic bulk containers stacked on the shelf at the 2-prep sink. Remove and replace containers.

     Code MN Rule 4626.0515

   • Not serious Priority 2

     Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions

     Per discussion with the person in charge, patrons can request how eggs are done. Provide a consumer advisory warning.

     Code MN Rule 4626.0442C

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed shell eggs in cartons stored above other food items in the 2-door reach in cooler 2. Store food accordingly to its internal cook temperature. The person in charge removed the shells eggs and properly stored them in the unit.

     Code MN Rule 4626.0235A(2)