Centro

Year	Inspections	Violations	Serious
2026	3	32	6
2025	2	25	3
2024	2	19	5
2023	3	13	1

Aug 4, 2026 Follow-Up Score 100

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

OBSERVED WOODEN BAKERY TABLE WITH A DEEP CREVICE. REPAIR OR REPLACE ANY WOODEN TABLE IN THE BAKERY ROOM.

Code MN Rule 4626.0735AB
Not serious Priority 3
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.

Code MN Rule 4626.0935
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

OBSERVED MOUSE DROPPINGS INSIDE THE SMALL DRY STORAGE (INSIDE THE KITCHEN). KEEP FACILITY FREE OF MOUSE DROPPINGS.

Code MN Rule 4626.1520A
Not serious Priority 3
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

OBSERVED MOUSE DROPPINGS INSIDE THE SMALL DRY STORAGE (INSIDE THE KITCHEN). CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

Code MN Rule 4626.1565ABD

Jul 14, 2026 Follow-Up Score 88

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

OBSERVED WOODEN BAKERY TABLE WITH A DEEP CREVICE. CRACK WAS TAPED. REPAIR OR REPLACE ANY WOODEN TABLE IN THE BAKERY ROOM. ---------------------------------------------------------------------------------------------- TABLE TOP COOLER IS UNABLE TO KEEP FOOD AT REPLACE OR REPAIR THIS COLD HOLDING UNIT.

Code MN Rule 4626.0735AB
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

OBSERVED THREE LARGE CONTAINERS WITH CENTRO CRUNCH (MEAT) REGISTERING 46F. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. OR FROM AMBIENT TEMPERATURE TO 41F IN LESS THAN 4 HOURS. MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS DISCARDED. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0390A
Not serious Priority 3
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

OBSERVE BLACK WITH YELLOW LIDS PLASTIC HOUSEHOLD CONTAINERS HOLDING CHIPS. DISCARD HOUSEHOLD CONTAINERS. ONLY USE FOOD GRADE CONTAINERS TO HOLD FOOD.

Code MN Rule 4626.0450BCDE
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: HAM AT 51F AND CHEESE AT 48F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( DO NOT USE THIS UNIT UNTIL IS ABLE TO KEEP TCS FOOD AT

Code MN Rule 4626.0395A2
Not serious Priority 3
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.

Code MN Rule 4626.0935
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

OBSERVED MOUSE DROPPINGS INSIDE THE SMALL DRY STORAGE (INSIDE THE KITCHEN). KEEP FACILITY FREE OF MOUSE DROPPINGS.

Code MN Rule 4626.1520A
Not serious Priority 3
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

OBSERVED MOUSE DROPPINGS INSIDE THE SMALL DRY STORAGE (INSIDE THE KITCHEN). CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

Code MN Rule 4626.1565ABD
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

OBSERVED CONTAINER WITH CENTRO CRUNCH (MEAT) REGISTERING 46F. FOOD WAS MADE YESTERDAY. FOOD WAS TIGHTLY COVERED DURING COOLING. DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS DISCARDED.

Code MN Rule 4626.0390B
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 THREE CONTAINERS WITH CENTRO CRUNCH (MEAT) REGISTERING 46F. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. FOOD WAS DISCARDED. COOLING CURVE WAS DISCUSSED DURING INSPECTION. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL. IF FOUND AGAIN, THIS VIOLATION WILL GENERATE A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0385A
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 DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

Code MN Rule 4626.0845E

Jul 1, 2026 Routine Score 72

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

OBSERVED WOODEN BAKERY TABLE WITH A DEEP CREVICE. CRACK WAS TAPED. REPAIR OR REPLACE ANY WOODEN TABLE IN THE BAKERY ROOM. --------------------------------------------------------------------------------------------------------------- DISH MACHINE HAVE A LOW RINSE TEMPERATURE “RED WARNING” ON DISPLAY. REPAIR THIS MACHINE TO ELIMINATE ANY WARNINGS.

Code MN Rule 4626.0735AB
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

OBSERVED LARGE CONTAINER WITH PICKLED RED ONIONS (HOT BRINE). FOOD WAS REGISTERING 44F. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. OR FROM AMBIENT TEMPERATURE TO 41F IN LESS THAN 4 HOURS. MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS DISCARDED. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0390A
Not serious Priority 3
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

OBSERVE BLACK WITH YELLOW LIDS PLASTIC HOUSEHOLD CONTAINERS HOLDING CHIPS. DISCARD HOUSEHOLD CONTAINERS. ONLY USE FOOD GRADE CONTAINERS TO HOLD FOOD.

Code MN Rule 4626.0450BCDE
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: HAM AT 47F AND CHEESE AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

Code MN Rule 4626.0395A2
Not serious Priority 2 Corrected on site
Have hand soap at all handwashing sinks.

NO HAND SOAP AVAILABLE AT HANDWASHING SINK IN THE KITCHEN (MIDDLE OF THE KITCHEN). KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP FOR THIS LOCATION.

Code MN Rule 4626.1440
Not serious Priority 3
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.

Code MN Rule 4626.0935
Serious Priority 1
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.

DISH MACHINE WAS REGISTERING 10PPM OF SANITIZER (CHLORINE) (BAR). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

Code MN Rule 4626.0805C1
Not serious Priority 3
Keep the physical facilities in good repair.

SOAP DISPENSER WAS OUT OF BATTERIES AT HAND SINK BY DRY STORAGE INSIDE THE KITCHEN. KEEP ALL DISPENSER IN WORKING CONDITIONS. ----------------------------------------------------------------------------------------------------------------------- OBSERVED A CEILING TILE OPEN IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.

Code MN Rule 4626.1515
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

PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN THE KITCHEN (MIDDLE) KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.

Code MN Rule 4626.1445
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

OBSERVED A RED SANI BUCKET STORED INSIDE HAND WASHING SINK IN THE KITCHEN. 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
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

OBSERVED DUSTY CEILINGS TILES BY AIR VENT INSIDE THE KITCHEN. CLEAN OR REPLACE CEILING TILES. --------------------------------------------------------------------------------------------- OBSERVED MOUSE DROPPINGS INSIDE THE SMALL DRY STORAGE (INSIDE THE KITCHEN). KEEP FACILITY FREE OF MOUSE DROPPINGS.

Code MN Rule 4626.1520A
Not serious Priority 3
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

OBSERVED MOUSE DROPPINGS INSIDE THE SMALL DRY STORAGE (INSIDE THE KITCHEN). CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

Code MN Rule 4626.1565ABD
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

OBSERVED CONTAINER TIGHTLY COVERED WITH PICKLED RED ONIONS (HOT BRINE). FOOD WAS REGISTERING 44F. FOOD WAS MADE YESTERDAY. DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS DISCARDED.

Code MN Rule 4626.0390B
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 CONTAINER WITH PICKLED RED ONIONS (HOT BRINE). FOOD WAS REGISTERING 44F. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. FOOD WAS DISCARDED. COOLING CURVE WAS DISCUSSED DURING INSPECTION. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0385A
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.

DISH MACHINE RACK TEMPERATURE WAS REGISTERING 148F. ADJUST MACHINE WATER TEMP SETTING TO READ THE APPROPRIATE RINSE (SANITIZE) TEMPERATURE ACCORDINGLY WITH MANUFACTURE’S DATA PLATE AND FOOD CODE (160F UTENSIL SURFACE TEMPERATURE).

Code MN Rule 4626.0905B
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 DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

Code MN Rule 4626.0845E
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM

Jul 1, 2025 Follow-Up Score 98

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 SOUP CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED

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 WOODEN BAKERY TABLE WITH A DEEP CREVICE. CRACK WAS TAPED. REPAIR OR REPLACE WOODEN TABLE.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep the plumbing system in good repair.

DISH MACHINE IS LEAKING WATER BY BACK FLOW DEVICE AND PRESSURE GAUGE PIPE. REPAIR WATER LEAK. ----------------------------------------------------------------------------------- HAND WASHING SINK WAS NOT WORKING AT FRONT OF THE HOUSE (LEFT PREP AREA). REPAIR / REPLACE NEEDED PLUMBING FIXTURES SO THIS SINK IS FUNCTIONAL AND AVAILABLE FOR HAND WASHING PROCEDURE.

Code MN Rule 4626.1040B
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

OBSERVED LARGE CONTAINERS WITH COOKED FOOD DURING COOLING. FOR EXAMPLE: CARNITAS. FOOD WAS REGISTERING 96F. NO COOLING LOG WAS AVAILABLE. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. INSTRUCTED PIC TO PUT THESE FOOD ITEMS INTO SHALLOW PANS AND TO HOLD ALL THESE PANS INTO A SPEED RACK FOR PROPER COOLING WITH LOTS OF AIR FLOW. OTHER METHODS WERE DISCUSSED TOO, SUCH AS ADDING ICE TO THE FOOD, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. COOLING INFORMATION WAS ATTACHED TO YOUR PREVIOUS EMAIL.

Code MN Rule 4626.0390A
Not serious Priority 3
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

OBSERVE BLACK WITH YELLOW LIDS PLASTIC HOUSEHOLD CONTAINERS HOLDING CHIPS. DISCARD HOUSEHOLD CONTAINERS. ONLY USE FOOD GRADE CONTAINERS TO HOLD FOOD.

Code MN Rule 4626.0450BCDE
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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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 3
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

MOP WAS STORED INSIDE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

Code MN Rule 4626.1540

Jun 10, 2025 Routine Score 78

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 SOUP CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED

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

DISH MACHINE HAVE A LOW RINSE TEMPERATURE “RED WARNING” ON DISPLAY. REPAIR THIS MACHINE TO ELIMINATE ANY WARNINGS. ------------------------------------------------------------------------------------------------------------------ OBSERVED WOODEN BAKERY TABLE WITH A DEEP CREVICE. CRACK WAS TAPED. REPAIR OR REPLACE WOODEN TABLE.

Code MN Rule 4626.0735AB
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE. PIC REPLACED CHLORINE SUPPLY DURING INSPECTION.

Code MN Rule 4626.0805C1
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

OBSERVED KNIVES STORED WEDGED IN BETWEEN COOLERS. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. KNIVES WERE MOVED TO WAREWASHING AREA.

Code MN Rule 4626.0275C
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

EMPLOYEE ILLNESS LOG WAS MISSING THE “RETURN TO WORK DATE” ON SOME REPORTED ILLNESS. MOVING FORWARD, DO NOT FORGET TO RECORD ALL REQUIRED INFORMATION (EACH COLUMN AS LISTED ON THE LOG), INCLUDING THE RETURN TO WORK DATE.

Code MN Rule 4626.0040C
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 RAW HALF SHELL OYSTERS. SOME TAGS WERE MISSING AND THE ONES PRESENT WERE NOT DATED. DO NOT DISCARD TAGS. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.

Code MN Rule 4626.0220C
Not serious Priority 3
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.

Code MN Rule 4626.0935
Not serious Priority 3
Keep the plumbing system in good repair.

DISH MACHINE IS LEAKING WATER BY BACK FLOW DEVICE AND PRESSURE GAUGE PIPE. REPAIR WATER LEAK. ----------------------------------------------------------------------------------- HAND WASHING SINK WAS NOT WORKING AT FRONT OF THE HOUSE (LEFT PREP AREA). REPAIR / REPLACE NEEDED PLUMBING FIXTURES SO THIS SINK IS FUNCTIONAL AND AVAILABLE FOR HAND WASHING PROCEDURE.

Code MN Rule 4626.1040B
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 AT STAINLESS STEEL NEW PREP TABLE (BY WALK IN COOLER ENTRANCE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

OBSERVED MULTIPLE LARGE CONTAINERS WITH COOKED FOOD. FOR EXAMPLE: BLACK BEANS, SALSA ROJA, SALSA VERDE, ETC. FOOD WAS REGISTERING DIFFERENT TEMPERATURES SUCH AS 188F FOR SALSA VERDE TO 145F FOR BEANS. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. INSTRUCTED PIC TO PUT THESE FOOD ITEMS INTO SHALLOW PANS AND TO HOLD ALL THESE PANS INTO A SPEED RACK FOR PROPER COOLING WITH LOTS OF AIR FLOW. OTHER METHODS WERE DISCUSSED TOO, SUCH AS ADDING ICE TO THE FOOD, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0390A
Not serious Priority 3
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

OBSERVE BLACK WITH YELLOW LIDS PLASTIC HOUSEHOLD CONTAINERS HOLDING CHIPS. DISCARD HOUSEHOLD CONTAINERS. ONLY USE FOOD GRADE CONTAINERS TO HOLD FOOD.

Code MN Rule 4626.0450BCDE
Not serious Priority 2
Have hand soap at all handwashing sinks.

NO HAND SOAP AVAILABLE AT HANDWASHING SINK IN THE KITCHEN (BY MAIN DOORS). KEEP HANDWASHING SINKS FULLY STOCKED. NOTE: OTHER HAND WASHING SINKS WERE FULLY STOCKED NEARBY.

Code MN Rule 4626.1440
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE. THIS DEVICE SHALL BE ABLE TO REGISTER THE UTENSIL SURFACE MINIMUM TEMPERATURE (160F). PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH 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.

NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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 3
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

MOP WAS STORED INSIDE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

Code MN Rule 4626.1540
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: EGG AT 43F AND BUTTER AT 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

Code MN Rule 4626.0395A2
Not serious Priority 3
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

OBSERVED SEVERAL ICE-CREAM SCOOPS STORED INSIDE A CONTAINER WITH STAGNANT WATER IN BETWEEN USES (ROOM TEMP). DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. SCOOPS WERE MOVED TO WAREWASHING AREA.

Code MN Rule 4626.0275F
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM

Jun 21, 2024 Follow-Up Score 96

Serious Priority 1
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

OBSERVED SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (200-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. MONITOR CONCENTRATION SOLUTIONS WITH YOUR CHEMICAL TEST STRIPS OFTEN.

Code MN Rule 4626.1620
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 SOUP CUPS MADE OF PAPER WITH PE LINING (PLASTIC) AND BACK PLASTICS. USE UP OLD MATERIAL QUICKLY AND REPLACE WITH APPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS.

Code MCO 204.30A
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

ESTABLISHMENT HAVE COMPOSTABLE PLASTIC CUPS. NO ORGANICS / COMPOSTABLE HAULER AVAILABLE. PROVIDE COMPOSTABLE / ORGANICS HAULER TO BE ABLE TO COMPOST REQUIRED MATERIALS AND FOOD SCRAPS, ETC.

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

OBSERVED WOODEN BAKERY TABLE WITH A DEEP CREVICE. CRACK WAS TAPED. REPAIR OR REPLACE WOODEN TABLE.

Code MN Rule 4626.0735AB

Jun 11, 2024 Routine Score 80

Serious Priority 1
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

OBSERVED SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (200-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. MONITOR CONCENTRATION SOLUTIONS WITH YOUR CHEMICAL TEST STRIPS OFTEN.

Code MN Rule 4626.1620
Not serious Priority 3
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

MOP WAS STORED INSIDE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

Code MN Rule 4626.1540
Not serious Priority 2
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

ASTERISK WAS MISSING AT BURGERS AND EGGS COOKED TO ORDER. ADD AN ASTERISK (*) NEXT TO REQUIRED FOOD ITEMS TO DIRECT CONSUMER TO EXISTING FOOTNOTE WITH CONSUMER WARNING. ALSO UPDATE YOUR ONLINE MENU.

Code MN Rule 4626.0442B
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

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 ANOTHER LOCATION.

Code MN Rule 4626.0275C
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

HAND WASHING SIGNS WERE MISSING ON A FEW HAND WASHING SINKS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

Code MN Rule 4626.1457
Not serious Priority 3
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

OBSERVED TOWEL UNDER CUTTING BOARD. REMOVE TOWEL UNDER THE CUTTING BOARD. OTHER OPTIONS WERE DISCUSSED DURING INSPECTION.

Code MN Rule 4626.0915A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE HIPPO POCKET COOLER AND SALSA COOLER. OBSERVED PICKLES AT 67F STORED AT ROOM TEMP. FOR EXAMPLE: CHEESE AT 47F, HAM AT 45 AND PICKLES AT 67F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( DO NOT KEEP TCF FOODS AT ROOM TEMPERATURE. INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

Code MN Rule 4626.0395A2
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 SOUP CUPS MADE OF PAPER WITH PE LINING (PLASTIC) AND BACK PLASTICS. USE UP OLD MATERIAL QUICKLY AND REPLACE WITH APPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS.

Code MCO 204.30A
Not serious Priority 3
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

OBSERVED SEVERAL UTENSILS STORED INSIDE CONTAINERS WITH STAGNANT WATER IN BETWEEN USES (ROOM TEMP). DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION.

Code MN Rule 4626.0275F
Not serious Priority 3
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

WATER TEMPERATURE AT HANDWASHING SINK IN THE FRONT OF THE BUSINESS WAS REGISTERING 69F. MAKE SURE YOU HAVE A COMBINATION FAUCET WITH HOT AND COLD WATER TO BE ABLE TO ACHIEVE 110-130F FOR PROPER HANDWASHING PROCEDURE.

Code MCO 188.380
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

ESTABLISHMENT HAVE COMPOSTABLE PLASTIC CUPS. NO ORGANICS / COMPOSTABLE HAULER AVAILABLE. PROVIDE COMPOSTABLE / ORGANICS HAULER TO BE ABLE TO COMPOST REQUIRED MATERIALS AND FOOD SCRAPS, ETC.

Code MCO 204.30B
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

Code MN Rule 4626.0040D
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 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: SALSAS MADE OUT COOKED VEGGIES. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

OBSERVED WOODEN BAKERY TABLE WITH A DEEP CREVICE. CRACK WAS TAPED. REPAIR OR REPLACE WOODEN TABLE.

Code MN Rule 4626.0735AB

Jun 22, 2023 Follow-Up Score 92

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

Missing device to measure dish machine rack temperature. Obtain as described above.

Code MN Rule 4626.0710B
Not serious Priority 2
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

A HACCP for acidifications of salsas is being worked on. In the meantime TPHC is being used.

Code MN Rule 4626.0415C

Jun 22, 2023 Follow-Up Score 100

Result: Complete.

Jun 8, 2023 Routine Score 52

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

1. Observed food(beans, salsa) covered in cooling mode. Keep uncovered when cooling. Covers removed during inspection. 2. Observed boba on counter, less than 4 hours. Discard at 4 hour mark if not used up. Compete TPHC form sent with report and follow requirements.

Code MN Rule 4626.0390B
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Measured food(pico-43, tomato sauce-44, tomatoes-44) above 41 degrees inside 2 door lowboy(front taco station). Cooler temperature was decreased. Monitor temperature to ensure 41 or below is reached.

Code MN Rule 4626.0395A2
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Missing quat test kit. Obtain.

Code MN Rule 4626.0715
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

Tags have not been retained for past oysters served (about 3 batches). Keep tags for 90 days as described above.

Code MN Rule 4626.0220C
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.

Record date of last sale on shellstock tags as described above.

Code MN Rule 4626.0220B
Not serious Priority 2
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Missing disclosure on menu for oysters and sunny side up egg. Needs to be on online menu too if applicable. Example: These items are served raw or undercooked. Consuming raw of undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Code MN Rule 4626.0442B
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Boba is kept on counter. This is allowed with TPHC form completed and boba marked, and used or discarded within 4 hours. Complete form sent with report.

Code MN Rule 4626.0408A
Not serious Priority 2
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Missing dates on some food in walk-in cooler. Ensure dates are on all containers, portioned or not, as described above.

Code MN Rule 4626.0400A
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Missing device to measure dish machine rack temperature. Obtain as described above.

Code MN Rule 4626.0710B
Not serious Priority 2
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Observed salsas stored out of refrigeration on front line that were rendered non-TCS by acidification. Salsas are then returned to refrigeration for storage. This process requires a HACCP plan and variance or you can pursue one of the following options: 1. Pursue a HACCP plan to ensure proper pH testing and other food safety measured are taking place- then you can keep for longer than 7 days AND hold out of refrigeration indefinitely. 2. Avoid a HACCP plan and keep salsas refrigerated and stored for 7 days or less. 3. Avoid a HACCP plan, store for 7 days or less, and use TPHC to hold salsas out of refrigeration for 4 hours- then discard what is left.

Code MN Rule 4626.0415C
Not serious Priority 2
Discontinue removing shellstock tag or labels from original container until the container is empty.

Tags are not kept with oysters as they are at a different store. Oysters cannot be split between stores since the tag needs to be kept with the batch until container is empty.

Code MN Rule 4626.0220A

Establishment

Year by year

Inspections