Pineda Tacos Plus

Year by year

Inspections

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

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from oven door handle. This is not a clean and sanitized space to store in use utensils. Discussed with operator.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed salsa verde attempting to cool in walk in cooler inside container covered with saran wrap. Discussed with operator. Vent TCS foods while in cooling mode. Ensure foods are completely cooled before covering.

     Code MN Rule 4626.0390A

2. Jun 3, 2025 Routine Score 96
   • Not serious Priority 3 Corrected on site

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

     Observed wiping cloths in sanitizer bucket in the basement in solution less than 50ppm. This was COS by operator during inspection.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from oven door handles. This is not considered a clean, protected, and sanitized surface. Discontinue this practice.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Observed walk in cooler in basement not functioning properly, with excessive frost on condensers. This was more than likely causing the cold holding issues. Have unit serviced.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed foods in walk in cooler in basement holding above 41 degrees F (salsa verde 44) Discussed with operator. They will monitor temperature in this unit and have it serviced ASAP.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wands in chest freezer directly contacting outside packaging of bags of ice. Discussed with operator. Wrap ice wands in plastic wrap or keep them in a container not in contact with other equipment, boxes, bags, etc.

     Code MN Rule 4626.0955A

3. Jun 20, 2024 Follow-Up Score 100
   • Not serious Priority 3 Corrected on site

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

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from oven handles. Discontinue this practice.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mops sitting in mop sink in storage mode. Hang mops to dry after each use.

     Code MN Rule 4626.1540

4. Jun 6, 2024 Routine Score 86
   • Not serious Priority 3 Corrected on site

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

     Observed sanitizer bucket with only 25ppm concentration of chlorine. This was corrected to 50 ppm during inspection.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed blade of can opener soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed non food contact surfaces of can opener to be soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Tile and mop sink were installed in basement sometime in 2019. Per plan review inspector- submit a revised plan to install a mop sink in the basement and approved floors in the walk-in coolers and under the ice machine and coolers/freezers.] It is unclear if a revised plan was ever submitted. Inspector will check on this during reinspection.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     Observed grill cooler not holding TCS foods at or below 41 degrees F. Discussed with operator. Repair or replace unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from oven door handles. This is not considered a clean, sanitized surface. Discontinue this practice.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed scoop in sugar bin without a handle. Provide a scoop with a handle and ensure the handle is not touching the food during scooping or storage.

     Code MN Rule 4626.0275B

   • Serious Priority 1

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

     Observed grill cooler holding raw beef at 50 degrees F. and 2 door cooler holding items (pico and raw beef) at 45 degrees F. Discussed with operator. Grill cooler is restocked frequently throughout the day. Informed operator that no TCS foods can be stored in that cooler for more than 4 hours at a time, and any remaining TCS foods after 4 hours must be discarded. Reach in cooler was overpacked not allowing for uniform cooling. Discussed with operator. Operator will move some product to other coolers, turn down unit and monitor.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed chlorine concentration at 3 comp sink to be 25 ppm. This was corrected on site to 50 ppm.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed flour and beans uncovered in storage mode. Provide covers for food when in storage mode.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mops sitting in mop sink in storage mode. Hang mops to dry after each use.

     Code MN Rule 4626.1540

   • 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 a lack of managerial control on site ( fridge overpacked, cooling units not keeping foods below 41 degrees F, incorrect sanitizing concentrations), uncovered foods in storage mode) Ensure there is a person in charge at all time who is controlling for food safety.

     Code MN Rule 4626.0035DGHIKM

5. Jun 7, 2023 Routine Score 96
   • Not serious Priority 3

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

     OBSERVED WET TOWEL SITTING ON A PREP TABLE AFTER USE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. INSTRUCTED PIC TO KEEP TOWELS INSIDE BUCKET.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

   • 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 STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO WAREWASHING AREA.

     Code MN Rule 4626.0275A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     OBSERVED NEW ICE MACHINE INSTALLED IN THE BASEMENT. SUBMIT FOOD PLANS FOR THE NEWLY INSTALLED ICE MACHINE. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.1720A

   • 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 PAPER CUPS WITH PE LINING (PLASTIC). THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

     Code MCO 204.30A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING ON NEW ICE MACHINE IN THE BASEMENT. OBSERVED WHITE PLASTIC LINING ON BOTTOM SHELF OF NEW STAINLESS-STEEL TABLE IN THE BASEMENT. REMOVE MANUFACTURER PLASTICS.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED TWO DIRTY - MOLDY ICE MACHINES IN THE BASEMENT. CLEAN BOTH ICE MACHINES AS NEEDED.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED UNPROTECTED ICE WAND STORED INSIDE THE FREEZER. THIS IS A FOOD CONTACT SURFACE UTENSIL AND MUST BE PROTECTED DURING STORAGE. INSTRUCTED THE PIC TO WASH, RINSE, SANITIZE AND AIR-DRY WAND, THEN PROTECT UTENSIL FROM CONTAMINATION DURING STORAGE INSIDE THE FREEZER.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER IN THE BASEMENT. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

     Code MN Rule 4626.0735AB