Super Mercado Morelia LLC

Year by year

Inspections

1. Jun 1, 2026 Routine Score 98
   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed repackaged food items, such as lard and mole paste, offered for self-service without proper labeling. Food that is repackaged and made available for customer selection must be properly labeled.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed a gap in a door leading to the outside. A portion of the gasket seal is missing. Replace the gasket seal.

     Code MN Rule 4626.1395D

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine sanitizer test strips on-site. Obtain and use sanitizer test strips as instructed.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed rusted shelving in walk-in cooler and dry storage area. Replace the shelving units.

     Code MN Rule 4626.0735AB

2. May 23, 2025 Routine Score 94
   • 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 no method of date marking for the chicharrons with meat on-site. All TCS foods that are held for more than 24 hours must be date-marked to not exceed 7 days.

     Code MN Rule 4626.0400B

   • 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 chicharrones with meat on display at room temperature, holding at 66F. Per conversation with the Person In Charge, chicharones are kept out at room temperature until sold. Chicharones with meat must be held at either hot or cold temperature to ensure food safety. Options for using Time as a Public Health Control (TPHC) were discussed for managing smaller portions of chicharrones sold on-site.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed chicharones being stored on the counter of the display cooler with no cover or protection. Chicharrones must be protected to prevent contamination. Place food in a display case or provide a food guard.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed repackaged mole paste and lard on a counter without proper labeling. Per conversation with PIC, all repackaged food for sale must be labeled with the product name, store address, and the ingredients list, including potential allergens.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed multiple in-use wet wiping cloths on meat market counters. All in-use wiping cloths must be stored in a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed floors of walk-in freezer to be dirty. Clean and maintain clean.

     Code MN Rule 4626.1520A

3. May 23, 2024 Routine Score 98
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed rust in prep table and shelving in walk-in cooler and freezer. Replace all rusted equipment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Provide hanging thermometers in all coolers.

     Code MN Rule 4626.0620A

   • 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 no date marking method for cheese cut and portioned on-site. Discussed date marking with employee.

     Code MN Rule 4626.0400B

4. May 26, 2023 Routine Score 98
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed meat debris and blood stains on the surfaces (walls and floor) of the walk-in cooler and freezer, meat display unit, and storing shelving. Clean

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Replace rusted shelving and areas of walk-in cooler/ freezer, cold holding display unit in the front, and meat display cooler. Replace the self-latching unit at the door of the walk-in cooler and freezer.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed meat display unit without a thermometer.

     Code MN Rule 4626.0620A

   • Not serious Priority 2 Corrected on site

     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 unmarked cut queso fresco and Oaxaca cheese. Discussed date marking with the operator.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing guard corners, broken or torn walls, missing tiles, and other deficiencies throughout the facility. Repair. Observed paint peeling from wall locate at meat market area

     Code MN Rule 4626.1515