Super Mercado Morelia LLC

Year by year

Inspections

1. Jun 16, 2026 Follow-Up Score 96
   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed hot holding unit not able to hold food at 135F or above. Have unit serviced or replaced.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     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 food in the hot holding unit at temperatures below 135F. All the food was moved from unit and reheated to at least 165F on the stovetop during the inspection. The hot holding unit is not capable of maintaining food at 135F or above. The Person In Charge was instructed to discontinue use of the unit until it has been serviced. Food shall be held on the stovetop or in another hot holding well capable of maintaining temperatures of 135F or higher.

     Code MN Rule 4626.0395A1

2. Jun 1, 2026 Routine Score 88
   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds MN-issued CFPM certificate. Certified Food Protection Managers Search - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 cloth wipes stored in prep tables and other work surfaces. Store all in-use cloth wipes in a sanitizer bucket between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed hot holding unit not able to hold TCS food over 135F. Discontinue use of malfunctioning equipment until it is repaired or replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed a blender stored in the handwashing sink located in the kitchen area. Handwashing stations shall be maintained accessible at all times to facilitate proper handwashing. The blender was removed from the sink during the inspection.

     Code MN Rule 4626.1110AB

   • 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 TCS foods in hot holding, including a pork dish, chicken soup, and rice, holding below 135F. All food was moved to the stovetop and reheated above 165F, then maintained on the stovetop for proper hot holding. Per discussion with the Person In Charge, hot holding unit has not been working properly.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed food residue accumulation on the can opener. Ensure the can opener is cleaned and sanitized before use.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     Observed no illness log on-site. An illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

3. May 23, 2025 Routine Score 98
   • 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 Certified Food Protection Manager certificate on-site. At least one full-time staff member must hold a State of MN-issued CFPM certificate. Post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three-compartment sink faucet to be leaking in the bakery room. Repair pluming leak and maintain in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed in-use wet wiping cloths on kitchen counters. All in-use wiping cloths must be stored in sanitizer bucket at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed no hanging thermometer on coolers. Provide hanging thermometers in all coolers.

     Code MN Rule 4626.0620B

   • Not serious Priority 2

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

     Observed no thin food thermometer being used in kitchen area. A food thermometer was provided by food worker. Maintain and use food thermometer as instructed.

     Code MN Rule 4626.0705A

4. May 23, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed old dried-out dough in baking equipment. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked tiles and torn walls throughout the facility. Repair.

     Code MN Rule 4626.1515

   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     No Person In Charge (PIC) has been assigned. The manager has been informed that at least one PIC should be present during all hours of operation. An establishment can have multiple PIC's. PIC should be able to demonstrate knowledge of food safety.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucets and drain lines in 3-compartment sinks in kitchen and bakery area leaking. Employee was asked to have sinks serviced.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed wet wiping cloths in counters and prep sink in kitchen area. Make sure to keep wiping cloths in sanitizer buckets at all times.

     Code MN Rule 4626.0285B

   • 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 gaps in back door. Seal gaps to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

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

     Observed bucket in handwashing station. Handwashing stations should be accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Provide hanging thermometers for all coolers.

     Code MN Rule 4626.0620B

5. May 23, 2023 Routine Score 94
   • 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 hand washing without a paper towel. Provided at the time of inspection.

     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 without proper signage. Regulator provided example poster. Place signs at each handwashing sink

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.

     Food thermometer had a deviation of 10*F. Discussed Thermometer calibration with operator.

     Code MN Rule 4626.0555

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed food debris on internal surfaces of baking trays. Discussed cleaning and sanitation with operator. Trays washed at the time of inspection.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed dried out dough on external surfaces of baking equipment and storing shelving. Discussed frequency cleaning with operator.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed missing light shield panel above dishwashing and food preparation areas. Replace.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing guard corners, broken or teared walls, missing tiles and other deficiencies throughout the facility. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed dust, food and other debris on the floor behind and under equipment throughout the facility.

     Code MN Rule 4626.1520A

   • 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.

     Operator did not provide MN food manager certification. Discussed process with operator.

     Code MN Rule 4626.0033A