Los Andes Restaraunt

Year	Inspections	Violations	Serious
2026	1	5	1
2025	3	40	11
2024	2	18	3
2023	1	3	1

Jun 2, 2026 Routine Score 96

Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed bar dish machine was not working. Ensure all equipment is maintained in good repair. New machine since last inspection, new one is a chemical sanitizing machine.

Code MN Rule 4626.0735AB
Serious Priority 1 Corrected on site
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Observed food employee handle raw chicken with gloves, then go to touch the pan with contaminated glove. Ensure single-use gloves are used for one task and are discarded when they become contaminated. At time of inspection PIC discussed with food employee, employee changed gloves and washed hands.

Code MN Rule 4626.0287A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed coving on bottom of wall at bottom of the stairs and by friers were in disrepair. Ensure the physical facilities are maintained in good repair.

Code MN Rule 4626.1515
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed expired Certified Food Protection Manager (CFPM) certificate posted. Ensure the current CFPM certificate is posted.

Code MN Rule 4626.0033D
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 back door being left open for ventilation and a fly coming in. Ensure outer openings are protected against the entry of pests. Discussed screen door or other means of ventilation with PIC.

Code MN Rule 4626.1395A

Jul 2, 2025 Follow-Up Score 92

Not serious Priority 3
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Observed thawed fish in reduced oxygen packaging (ROP) in prep cooler. Ensure ROP fish are removed from packaging prior to being thawed.

Code MN Rule 4626.0380E
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed chicken soup cooling thickly stacked in the container and covered in plastic wrap. Ensure proper cooling methods are being practiced. At time of inspection discussed with PIC, food worker placed chicken soup in a large container where the food was no more than 2 inches deep.

Code MN Rule 4626.0390A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Observed temperature of the plate inside hot-water sanitizing dish machine at bar reached 145F. Ensure hot-water sanitizing dish machine is sanitizing properly. PIC was told to discontinue using machine until repaired. Dish machine in kitchen is testing at 100PPM chlorine, and all bar wear should be brought to the kitchen to be properly sanitized.

Code MN Rule 4626.0905B
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Observed no maximum registering temperature device on site. Ensure there is one available to properly measure the dish temperature in a hot-water sanitizing machine.

Code MN Rule 4626.0710B
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 no one with the Minnesota Department of Health Certified Food Protection Manager certificate. Ensure someone with the ability to oversee and direct food workers and food activity has the Minnesota Food Protection Manager Certificate and it is posted on site

Code MN Rule 4626.0033A

Jun 18, 2025 Follow-Up Score 72

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 raw pork stored under raw chicken in walk-in cooler. Ensure raw animal foods are separated to prevent cross-contamination. Discussed with PIC at time of inspection, PIC corrected.

Code MN Rule 4626.0235A(2)
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed prep cooler was holding Time/temperature controlled for safety foods above 41F. PIC discarded the contents of the prep cooler at time of inspection. PIC stated they had a new cooler on the way.

Code MN Rule 4626.0395A2
Not serious Priority 3 Corrected on site
Discard all shellstock that is not reasonably free of mud, dead shellfish, and shellfish with broken shells.

Code MN Rule 4626.0210
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed prep cooler was holding Time/Temperature controlled for safety (TCS) foods between 55F-65F. Ensure all equipment is in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 2
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

Observed PIC had discarded the tags which were on site at the last inspection. Discussed proper shellstock tags handling: tags must be kept with the shellfish, tags must be kept for 90 days after the sale of the last shellfish, tags must be organized chronologically, and the date the last shellfish was sold from the container must be marked on the tag.

Code MN Rule 4626.0220C
Not serious Priority 3 Corrected on site
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Code MN Rule 4626.0380E
Serious Priority 1 Corrected on site
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Code MN Rule 4626.0287A
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed beef soup cooling in walk-in (100F 30 min after cooling start) which were over 6 inches thick, and covered with plastic wrap. Ensure foods are being actively cooled using a rapid cooling method such as thin (2 inches or less) portions, uncovered, and spaced out in the walk-in cooler, or using ice and stirring. At time of inspection PIC broke up the portions into thin pans and left them uncovered in the cooler to finish the cooling process.

Code MN Rule 4626.0390A
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Code MN Rule 4626.0900
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Observed the maximum temperature the hot-water sanitizing dish machine reached was 157F. Ensure hot-water sanitizing dish machine is properly sanitizing. PIC stated they will not use the dish machine while it is in disrepair and all dishes will go back to the kitchen dish machine which was testing within the proper range.

Code MN Rule 4626.0905B
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Code MN Rule 4626.0035DGHIKM
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Observed no maximum registering temperature measuring device on site. PIC stated they have ordered one. Ensure a maximum registering temperature device is on site for any hot-water sanitizing dish machines, and dish machine is tested often.

Code MN Rule 4626.0710B
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 no one with the Minnesota Department of Health Certified Food Protection Manager certificate. Ensure someone with the ability to oversee and direct food workers and food activity has the Minnesota Food Protection Manager Certificate and it is posted on site. PIC stated they have signed up for the class.

Code MN Rule 4626.0033A
Not serious Priority 3 Corrected on site
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Observed thawing fish in walk-in cooler inside the reduced oxygen package (ROP). Ensure fish are removed from the package prior to being thawed. At time of inspection PIC cut open the packages of ROP fish.

Code MN Rule 4626.0380E

Jun 4, 2025 Routine Score 64

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 black plastic to-go containers. Ensure all to-go containers are able to be recycled, composted, or are re-useable so single-use plastics are not used as to-go containers.

Code MCO 204.30A
Serious Priority 1
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Observed raw fish stored over ready to eat vegetables in prep cooler 2. Observed raw chicken stored over ready to eat foods in walk-in 1. Ensure raw animal foods are stored separately from ready-to-eat foods in storage to prevent contamination.

Code MN Rule 4626.0235A(2)
Not serious Priority 2
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Observed no date marked on the tag for shellfish sold in the restaurant. Ensure the shellstock tag is marked with the date that the last shellfish is sold in the facility.

Code MN Rule 4626.0220B
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed walk-in cooler, and prep-table holding time/temperature controlled for safety (TCS) food above 41F. Foods listed in measurements were discarded or moved to a cooler holding at 41F and below at time of inspection. Ensure TCS foods are held at 41F and below to prevent pathogen growth.

Code MN Rule 4626.0395A2
Not serious Priority 3 Corrected on site
Discard all shellstock that is not reasonably free of mud, dead shellfish, and shellfish with broken shells.

Observed 5lbs of dead muscles in walk-in cooler. Ensure adulterated, broken, dirty, and dead shell fish are discarded. PIC discarded dead shellfish at time of inspection.

Code MN Rule 4626.0210
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed prep table holding foods above 41F with an air temperature of 50F. Observed walk-in cooler with an air temperature of 44F. Ensure all equipment is maintained in good repair. PIC turned down the coolers at time of inspection.

Code MN Rule 4626.0735AB
Not serious Priority 3
Discontinue removing molluscan shellfish or shucked shellfish from their original container, other than for direct sale to consumer or preparation for service.

Observed live mussels were removed from their original containers in walk-in cooler for storage. Ensure shellfish are not removed from their original container.

Code MN Rule 4626.0215A
Not serious Priority 2
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Observed no date on shellstock tags from the day the last one was sold over the past 90 days. Ensure the date which the last shellstock was sold from that container is written on the tag.

Code MN Rule 4626.0220B
Not serious Priority 2
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

Observed no record keeping system which keeps the shellstock tags in chronological order. Observed co-mingled mussels, missing tags. Ensure mussels are not removed from their original containers and tags are kept with the shellfish. Two or more containers cannot be comingled, and tags must be maintained chronologically with the date written on them that the last shellfish was sold from that container. PIC discarded co-mingled mussels and retained tags of current container of mussels.

Code MN Rule 4626.0220C
Not serious Priority 3 Corrected on site
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Observed thawed tilapia in ROP packaging in prep cooler and in walk-in cooler. Ensure fish are removed from ROP packaging prior to thawing. PIC cut open the packages at time of inspection.

Code MN Rule 4626.0380E
Not serious Priority 2
Have hand soap at all handwashing sinks.

Observed hand washing sink next to dish machine and cook-line did not have hand soap. Ensure it is provided.

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 hand washing sink next to dish machine and cook-line did not have paper towels or other hand drying mechanism. Ensure it is provided.

Code MN Rule 4626.1445
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Observed hand washing sink next to dish machine and cook-line did not have a sign posted reminding employees to wash hands. Ensure it is posted.

Code MN Rule 4626.1457
Serious Priority 1 Corrected on site
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Observed food employee place new glove on top of soiled glove on hand. Ensure single-use gloves are used for one task and are discarded when damaged, soiled, or an interruption in task occurs. Discussed with PIC at time of inspection, PIC guided food employee to wash hands and change gloves.

Code MN Rule 4626.0287A
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed food employees starting the cooling process by venting large containers of broth on a table outside of the walk-in cooler. Food employee explained they vent, then cover and place inside of the walk-in cooler. Ensure when cooling time/temperature controlled for safety foods it is done with an effective method to get the food from 135F to 70F in two hours, then from 70F to 41F in four hours, six hours total. Discussed proper cooling methods: keeping food under two inches thick, and uncovered while cooling is taking place.

Code MN Rule 4626.0390A
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Observed dish machine had 0ppm Chlorine. Ensure dish machines are tested often and provide the proper sanitizer concentration to prevent pathogen growth on food-contact surfaces. PIC set up three compartment sink at time of inspection.

Code MN Rule 4626.0900
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Observed bar hot-water sanitizing machine tested at 152F on the plate. Ensure hot-water sanitizing machines are tested often and reach the proper 160F at the plate to sanitize food-contact surfaces.

Code MN Rule 4626.0905B
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed violations for: cold-holding time/temperature controlled for safety (TCS) foods above 41F, glove-use violation, sanitizing food contact surfaces, and contamination during storage. Ensure the person in charge is making sure employees are educated and following the proper food safety procedures.

Code MN Rule 4626.0035DGHIKM
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Observed no maximum registering temperature device for the hot-water sanitizing dish machine at the bar. Ensure one is obtained to monitor sanitizing temperature at dish machine.

Code MN Rule 4626.0710B
Not serious Priority 3
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

Observed cutting boards on prep tables were badly discolored, scored, and warped. Ensure cutting surfaces are smooth and easily cleanable.

Code MN Rule 4626.0740
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 CFPM certificate. Ensure someone with the ability to oversee and direct food workers and food activity has the Minnesota Food Protection Manager Certificate and it is posted on site.

Code MN Rule 4626.0033A

Jun 17, 2024 Follow-Up Score 94

Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Observed in use tongs to be stored hanging on the oven handles. Discontinue storing tongs this way to help prevent contamination.

Code MN Rule 4626.0275C
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 black plastic takeout containers to be in use at the restaurant. It was discussed with Person-in-charge that black plastic has been disallowed under the Green-to-Go Ordinance. Ensure that all takeout containers are compliant with the Green-to-Go Ordinance.

Code MCO 204.30A
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 raw beef and raw chicken to be stored directly above raw fish in the walk-in cooler. These items were rearranged during inspection. A safe storage of raw meats poster will be included in this report. Ensure that raw animal meats are stored according to cooking temperature to help prevent contamination.

Code MN Rule 4626.0235A(2)
Not serious Priority 2
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Observed shellstock tags to be kept at the facility, but facility did not record the date that the last shellstock from a certain lot was sold or discarded. Shellstock tags were also observed to not be stored in chronological order. An informational handout for the proper maintenance of shellstock tags was provided to the operator. Ensure that shellstock tags are kept in an orderly manner and that the date is recorded for when the last shellstock is used, served, or discarded.

Code MN Rule 4626.0220B

Jun 3, 2024 Routine Score 78

Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Observed in use tongs to be stored hanging on the oven handles. Discontinue storing tongs this way to help prevent contamination.

Code MN Rule 4626.0275C
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 black plastic takeout containers to be in use at the restaurant. It was discussed with Person-in-charge that black plastic has been disallowed under the Green-to-Go Ordinance. Ensure that all takeout containers are compliant with the Green-to-Go Ordinance.

Code MCO 204.30A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the gaskets of the cookline cooler to be severely torn. Person-in-charge stated that new gaskets have already been ordered. Replace gaskets. Observed the cookline holding cooler to have an air temperature of 51 degrees F. Foor products being held in this cooler were observed to be at temperatures of 45 - 51 degrees F. Repair cooler and make sure that it can maintain temperatures below 41 degrees F.

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed tuna, cooked chicken, raw beef, and other TCS foods in the cookline holding cooler to be at temperatures ranging from 45-51 degrees F. The air temperature in this cooler was also measured at 51 degrees F and it was determined that this cooler cannot maintain proper temperatures. Person-in-charge stated that food product had been placed into that cooler for service an hour prior to inspection. Product was moved to the sauce cooler, the additional cookline cooler, and the walk-in cooler for storage. Person-in-charge was instructed to monitor product temperature to ensure that it gets below 41 degrees F. Ensure that TCS foods are maintained at a temperature of 41 degrees F or below.

Code MN Rule 4626.0395A2
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

Observed the gaskets of the cookline holding cooler and the racking across from the oven to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0840C
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 the handwashing sink by the dish machine to not be stocked with paper towels. Ensure that each handwashing sink is provided with paper towels so employees can dry their hands.

Code MN Rule 4626.1445
Not serious Priority 2
Have hand soap at all handwashing sinks.

Observed the handwashing sinks at the bar and by the dish machine to not be provided with hand soap. Ensure that the handwashing sinks are provided with hand soap so that employees can properly wash their hands.

Code MN Rule 4626.1440
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Observed signs to remind employees to wash their hands to be missing from all handwashing sinks. A sign will be included in this report. Print and post signs at each handwashing sink.

Code MN Rule 4626.1457
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed the dish machine in the main kitchen area to use chlorine as a sanitizing chemical. The facility only had sanitizer test strips for Quat onsite. It was discussed with the Person-in-charge that a test kit must be used to make sure that the concentration of sanitizer is high enough to sanitize food contact surfaces, but not so high that it may chemically contaminate food products. Ensure that test kits for chlorine are provided.

Code MN Rule 4626.0715
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed aji sauce (ingredients include garlic and oil) in the kitchen sauce cooler to be cooling in a container that was entirely covered and wrapped in plastic wrap. The plastic wrap was removed and Person-in-Charge was informed that foods can remain uncovered while cooling. Ensure that containers for cooling foods are stored as stated in above code.

Code MN Rule 4626.0390B
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 raw beef to be stored directly over raw fish in the walk in cooler. Items were rearranged during inspection. Ensure that raw animal meats are stored according to cooking temperature to help prevent contamination.

Code MN Rule 4626.0235A(2)
Not serious Priority 2 Corrected on site
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Observed ceviche peruano on the menu to be served with raw shrimp. Also observed eggs to be offered as undercooked on the menu. These items were not identified as including raw and/or undercooked animal products and there was no consumer advisory provided on the menu. Identify items on the menu with raw/undercooked animal products and provide a Consumer Advisory.

Code MN Rule 4626.0442A
Not serious Priority 2
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Observed shellstock tags to be kept at the facility, but facility did not record the date that the last shellstock from a certain lot was sold or discarded. Shellstock tags were also observed to not be stored in chronological order. Ensure that shellstock tags are kept in an orderly manner and that the date is recorded for when the last shellstock is used, served, or discarded.

Code MN Rule 4626.0220B
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed multiple risk factors to be out of control at the time of inspection. Multiple high priority violations related to temperature control, protection from cross-contamination, and recordkeeping were observed. Ensure that high priority risk factors are controlled through the active management of food safety during hours of operation.

Code MN Rule 4626.0035DGHIKM

Jun 1, 2023 Routine Score 96

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 COW STOMACH THAWING AT ROOM TEMPERATURE. PERSON IN CHARGE MOVED IT TO WALK-IN COOLER. THAW TCS FOODS USING THE METHODS DESCRIBED ABOVE.

Code MN Rule 4626.0380ABC
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

EMPLOYEE ILLNESS LOG WAS NOT AVAILABLE AT TIME OF INSPECTION. THE PERSON IN CHARGE MUST RECORD ALL REPORTS OF DIARRHEA OR VOMITING MADE BY FOOD EMPLOYEES AND KEEP A LONG ON SITE FOR REVIEW BY REGULATORY AUTHORITIES.

Code MN Rule 4626.0040C
Not serious Priority 3
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

OBSERVED TONGS HANGING OVER OVEN HANDLE. STORE TONGS AS DESCRIBED ABOVE TO PREVENT CONTAMINATION.

Code MN Rule 4626.0275A

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