Tacos El Kevin

Year by year

Inspections

1. May 3, 2026 Routine Score 94
   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED EQUIPMENT STORED BLOCKING THE ACCESS TO HAND WASHING SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Discontinue using undrained ice as a cooling medium for water-impervious beverage containers for special event stand.

     OBSERVED PACKAGED BEVERAGES (SODA, WATER) IN UNDRAINED ICE. KEEP BEVERAGES WITHIN A PROPERLY DRAINED COOLER / CONTAINER. REFILL WITH ICE AS NEEDED WHILE WATER IS DRAINING ON THE BOTTOM OF THE CONTAINER. DRAIN AWAY FROM TENT. PERSON IN CHARGE OPENED PLUGGED FOR WATER DRAINAGE.

     Code MN Rule 4626.1855C

2. Aug 28, 2025 Routine Score 92
   • Serious Priority 1

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

     Measured chicken at 46 degrees F and beef at 47 degrees F in stand-up cooler. Keep at TCS foods at 41 degreed F or cooler.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     No employee illness log available on-site. Example attached to report. Keep copy of employee illness log report including symptoms of vomiting and diarrhea.

     Code MN Rule 4626.0040C

3. May 13, 2024 Routine Score 94
   • Not serious Priority 2

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

     Observed handwashing sink blocked. Keep handwashing accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed foil being used to cover part of cookline walls. Remove to allow for a smooth and easily cleanable surface.

     Code MN Rule 4626.1325A1

   • 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 food cooked in main restaurants kitchen holding between 47-50. Person In Charge mentioned that food had been prepared that morning. All food should be cooled to 41F before placing in food trucks reach-in cooler.

     Code MN Rule 4626.0385A

4. May 30, 2023 Follow-Up Score 100

   Result: Complete.

5. May 14, 2023 Routine Score 90
   • 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.)

     COOKED PEPPERS AND COOKED ONION HELD AT 118F AND 109F. KEEP ALL HOT TCS FOODS AT OR ABOVE 135F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     NO FOOD THERMOMETER PRESENT ON FOOD TRUCK. OBTAIN AND USE FOOD THERMOMETER TO VERIFY PROPER FOOD TEMPERATURES.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO SANITIZER TEST KIT PRESENT ON SITE. PROVIDE SANITIZER TEST KIT.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     HANDWASHING SINK WAS BLOCKED ON TRUCK. KEEP SINK ACCESSIBLE AT ALL TIMES.

     Code MN Rule 4626.1110AB