Boludo

Year	Inspections	Violations	Serious
2026	3	19	6
2025	2	17	2
2024	3	19	4
2023	2	21	4

Aug 27, 2026 Follow-Up Score 100

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 in charge of food operations at this location with a Minnesota Food Protection Manager Certificate (CFPM). Ensure someone, who is involved with the day-to-day food operations and has the authority to direct food safety procedures, obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site. PIC stated he is signed up for a class.

Code MN Rule 4626.0033A

Aug 13, 2026 Follow-Up Score 90

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 in charge of food operations at this location with a Minnesota Food Protection Manager Certificate (CFPM). Ensure someone, who is involved with the day-to-day food operations and has the authority to direct food safety procedures, obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site.

Code MN Rule 4626.0033A
Not serious Priority 2
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Code MN Rule 4626.0442A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed cooler in disrepair. Ensure all equipment is maintained in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Observed written procedures were not filled out at time of inspection. Ensure written procedures for time as a public health control are on site, and employees are trained on the procedures.

Code MN Rule 4626.0408A
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

Observed large prep cooler was not holding food above 41F. Observed small salad cooler in disrepair. Ensure there is sufficient capacity for cold-holding foods.

Code MN Rule 4626.0675
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed time/temperature controlled for safety foods holding at 45F-46F in prep cooler. PIC discarded foods. Ensure all cold-holding foods are at 41F and below to prevent pathogen growth.

Code MN Rule 4626.0395A2

Jul 30, 2026 Routine Score 72

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 in charge of food operations at this location with a Minnesota Food Protection Manager Certificate (CFPM). Ensure some one who is involved with the day-to-day food operations and has the authority to direct food safety procedures obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site. See CFPM information here.

Code MN Rule 4626.0033A
Not serious Priority 2
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain>medical conditions."

Code MN Rule 4626.0442A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed restroom missing covered trashcan. Ensure each restroom is provided with at least one covered waste receptacle.

Code MN Rule 4626.1260
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed time/temperature controlled for safety (TCS) foods in cold-holding units at salad cooler and bottom of prep cooler above 41F. Temperatures are listed in the measurements section of the report. Discussed cold-holding temperatures with PIC at time of inspection. PIC moved foods which were 44F and below to the walk-in and discarded the rest. Ensure time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. Discussed using time instead of temperature, or Time as a Public Health Control (TPHC) with PIC at time of inspection. No written procedures for TPHC on site, and empanadas were not marked for the time they were removed from temperature control. Emailed procedures with report.

Code MN Rule 4626.0395A2
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed salad cooler with broken gaskets and holding food above 41F. Observed prep cooler with broken drawers and gaskets holding food above 41F. Observed unused two door cooler. Ensure all equipment is maintained in good repair, replaced or removed.

Code MN Rule 4626.0735AB
Serious Priority 1 Corrected on site
Separate raw animal foods from ready-to-eat foods.

Observed raw sausage stored above ready to eat foods like carrots and flans. Observed raw in-shell eggs above bottled wines. Ensure raw animal foods are separated from ready to eat foods. At time of inspection raw animal foods were moved.

Code MN Rule 4626.0235A(1)
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Observed no written procedures for Time as a Public Health Control being used for the multiple trays of empanadas at 70-75F out of mechanical cold holding. Food was marked correctly at time of inspection. Emailed written procedures with reports.

Code MN Rule 4626.0408A
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

Observed both prep coolers holding foods above 41F. These are the only prep coolers in the kitchen. Ensure there is sufficient capacity for cold-holding foods.

Code MN Rule 4626.0675
Serious Priority 1 Corrected on site
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

Observed several trays of empanadas using time as a public health control without being marked for the time removed from temperature control. Ensure time/temperature controlled for safety (TCS) foods out of mechanical temperature control are marked for the time they are removed from temperature control and discarded or sold within four hours. At time of inspection PIC marked the items for the time they were removed from temperature control.

Code MN Rule 4626.0408B
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Observed no log for employee illness symptoms and reportable diseases being kept on site. Ensure a log is kept and employee illness symptoms that pertain to food borne illnesses are recorded properly.

Code MN Rule 4626.0040C
Not serious Priority 2
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

Observed violations pertaining to cold-holding of time/temperature controlled for safety foods, raw animal foods stored above ready to eat foods, and undeclared raw animal foods on the menu. Ensure the person in charge is trained and able to demonstrate their responsibility for safe food practices.

Code MN Rule 4626.0030DEFGHI
Serious Priority 1 Corrected on site
Sanitize food contact surfaces before using and after cleaning.

Observed three compartment sink sanitizer tested at 0ppm. Ensure food contact surfaces are sanitized after being cleaned. At time of inspection PIC replaced the empty sanitizer bottle attached to the dispenser.

Code MN Rule 4626.0900

Jul 17, 2025 Follow-Up Score 92

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 in charge of food operations at this location with a Minnesota Food Protection Manager Certificate. Ensure some one who is involved with the day-to-day food operations and has the authority to direct food safety procedures obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site

Code MN Rule 4626.0033A
Not serious Priority 2
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Code MN Rule 4626.0442A
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Observed no thin-tipped temperature device available. Ensure at least one thin tipped temperature device is provided for taking the temperature of thin foods like pizzas and empanadas.

Code MN Rule 4626.0705B
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed chlorine sanitizer (bleach) on site available to use. Ensure test strips for chlorine sanitizer are obtained.

Code MN Rule 4626.0715
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed restroom missing covered trashcan. Ensure each restroom is provided with at least one covered waste receptacle.

Code MN Rule 4626.1260
Not serious Priority 3
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

Observed dumpster area was dirty with leaking substances on ground. Refuse items are shared with the other businesses in the building. Ensure they are maintained clean and covered.

Code MN Rule 4626.1300
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Observed no written procedures for Time as a Public Health Control being used for the empanadas and pizza. Food was marked correctly at time of inspection. Emailed written procedures with previous report.

Code MN Rule 4626.0408A

Jul 3, 2025 Routine Score 86

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 in charge of food operations at this location with a Minnesota Food Protection Manager Certificate. Ensure some one who is involved with the day-to-day food operations and has the authority to direct food safety procedures obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site.

Code MN Rule 4626.0033A
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed multiple treys of empanadas all 70-74F, on speed rack out of temperature control. Observed prep cooler #2 beside cook line was holding time/temperature controlled for safety (TCS) foods above 41F. Temperatures are listed in measurements section of this report. Discussed cold-holding temperatures with PIC. PIC discarded empanadas (10x treys of cooked empanadas). PIC discarded TCS foods from prep cooler. Ensure TCS foods are at 41F and below and under mechanical refrigeration to prevent pathogen growth. Discussed using time instead of temperature, or Time as a Public Health Control (TPHC) with PIC at time of inspection. No written procedures for TPHC on site, and empanadas were not marked for the time they were removed from temperature control. Emailed procedures with report.

Code MN Rule 4626.0395A2
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed prep cooler #2 on cook-line was holding time/temperature controlled for safety (TCS) foods above 41F. Ensure all equipment is maintained in good repair.

Code MN Rule 4626.0735AB
Serious Priority 1 Corrected on site
Separate raw animal foods from ready-to-eat foods.

Observed raw in-shell eggs stored above milk, and bottled drinks in walk-in. Ensure raw animal foods are stored properly so they do not contaminate other ready-to-eat foods. Discussed with PIC to move eggs to the bottom shelf.

Code MN Rule 4626.0235A(1)
Not serious Priority 2
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Code MN Rule 4626.0442A
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Observed no thin-tipped temperature device available. Ensure at least one thin tipped temperature device is provided for taking the temperature of thin foods like pizzas and empanadas.

Code MN Rule 4626.0705B
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed chlorine sanitizer (bleach) on site available to use. Ensure test strips for chlorine sanitizer are obtained.

Code MN Rule 4626.0715
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed restroom missing covered trashcan. Ensure each restroom is provided with at least one covered waste receptacle.

Code MN Rule 4626.1260
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Observed single-use articles stored on ground in back storage area. Ensure single-use items are stored 6 inches off the ground and in their protective covering.

Code MN Rule 4626.0955A
Not serious Priority 3
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

Observed dumpster area was dirty with leaking substances on ground. Refuse items are shared with the other businesses in the building. Ensure they are maintained clean and covered.

Code MN Rule 4626.1300

Jul 24, 2024 Follow-Up Score 98

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed no Minnesota Certified Food Protection Manager certificate posted. Observed PIC had signed up for a class. Ensure Certified Food Protection Manager certificate is posted upon receipt.

Code MN Rule 4626.0033D
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed sanitizer bucket in handwashing sink next to dish machine. PIC moved and posted sign to remind employees to keep the hand washing sink free of items.

Code MN Rule 4626.1110AB

Jul 10, 2024 Follow-Up Score 88

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed no Minnesota Certified Food Protection (CFPM) certificate posted for anyone. Ensure someone who works at the location and has the ability to oversee daily food operations, and food employees has their Minnesota Certified Food Protection Manager Certificate posted.

Code MN Rule 4626.0033D
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed two door cooler at back wall that was in disrepair, not being used for food storage. Ensure all equipment is kept in good repair.

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 two sanitizer buckets inside the hand sink near the dish machine. Ensure handwashing sinks are kept accessible and used only for handwashing purposes. At time of inspection the person in charge moved the buckets.

Code MN Rule 4626.1110AB
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed no test kit for the sanitizer in the three compartment sink. The person in charge stated he ordered the kits. Ensure there is a test kit for each type of sanitizer used in the facility.

Code MN Rule 4626.0715
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 irreversible temperature measuring device for the hot-water sanitizing dish machine. Ensure one is obtained.

Code MN Rule 4626.0710B
Serious Priority 1
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

Observed empanadas and pre-assembled pizzas being held out of temperature control without being marked for time. Ensure all Time/Temperature controlled for safety foods which are being held out of temperature control are marked for the time to be discarded and written directions are being followed. At time of inspection the person in charge marked the food with two hours to be discarded.

Code MN Rule 4626.0408B
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Observed no written procedure for using time instead of temperature control for the pizza and empanadas. Ensure written procedures or directions are maintained and followed.

Code MN Rule 4626.0408A

Jun 26, 2024 Routine Score 82

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed no one with the Minnesota Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee food operations and employees has the Minnesota Certified Food Protection Manager Certificate posted.

Code MN Rule 4626.0033D
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Observed no illness log. Ensure employee illness log is kept on site and used to record foodborne illness symptoms employees are experiencing.

Code MN Rule 4626.0040C
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed two door cooler at back wall that was in disrepair, not being used for food storage. Ensure all equipment is kept in good repair.

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 food employee fill pitcher with water from handwashing sink. Discussed with the manager at time of inspection, and food employee. Ensure handwashing sinks are used only for hand washing.

Code MN Rule 4626.1110AB
Serious Priority 1 Corrected on site
Food workers must wash their hands before starting food preparation tasks.

Observed food employee change tasks from putting food away in walk-in to cutting tomatoes, and put on gloves without washing hands. Manager spoke with employee at time of inspection who removed gloves and washed hands. Ensure handwashing is being done prior to putting on gloves, or when changing tasks.

Code MN Rule 4626.0075A
Not serious Priority 3 Corrected on site
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

Observed food employee recontaminate their hands when washing by turning off faucet with just washed hands. Inspector demonstrated proper handwashing procedures to employees. Employee then rewashed hands using proper procedures.

Code MN Rule 4626.0070C
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed no test kit for quaternary ammonium sanitizer at three compartment sink.

Code MN Rule 4626.0715
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 irreversible temperature measuring device for the hot-water sanitizing dish machine. Ensure one is obtained.

Code MN Rule 4626.0710B
Not serious Priority 3 Corrected on site
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

Observed cut peppers being stored in "Fish Guys" plastic tote. Ensure food storage containers are easily cleanable. Discussed with the person in charge at time of inspection, they moved the peppers to a food-grade container.

Code MN Rule 4626.0450BCDE
Serious Priority 1
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

Observed empanadas are held out of temperature after going through an initial bake and then reheated per-service. Temperature 1.5 hours after cooling began was 70F. At time of inspection the person in charge (PIC) stated they stay on the speed rack for four hours and then are discarded. Observed no written procedure and items were not marked for time. At time of inspection PIC marked the empanadas for time. Written procedures were emailed.

Code MN Rule 4626.0408B

Aug 3, 2023 Follow-Up Score 92

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

Observed numerous tongs stored over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface.

Code MN Rule 4626.0275C
Not serious Priority 3
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

Observed an ice scoop stored on the ice inside ice machine. Discontinue this practice. Store ice scoop on a clean and sanitized surface.

Code MN Rule 4626.0275E
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Post the certified food protection manager's certificate in a conspicuous location. Note: manager did have a valid certificate but it was not posted as required.

Code MN Rule 4626.0033D
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

There was no employee illness log being maintained by management. See attachment.

Code MN Rule 4626.0040C
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the Continental refrigerated drawers, lowboy and coldwell units all holding elevated temperatures greater than 41*F Foods observed to be at 45-63*F. Lower thermostat on these units or have them serviced so that they maintain a temperature of 41*F or less.

Code MN Rule 4626.0735AB
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Observed unlabeled containers of food stored above food prep sink. Label all food items with their contents.

Code MN Rule 4626.0240
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

In the Coldwell observed sliced tomatoes at 58*F and pepperoni at 47*F; in refrigerated drawers observed sliced onions at 68*F cilantro at 61*F and sliced ham at 61*F; observed pork dish in walk-in cooler at 51*F. Observed empanadas on speedrack at cookline at 83*F. Maintain all cold TCS foods at 41*F or less. Do not use the Continental lowboy and refrigerated drawers until they have been repaired and are holding an ambient temp of 41*F or less. Observed numerous Empanadas with chicken and ham fillings sitting out at room temperature at cookline. Either maintain these TCS foods at 41*F or less or use Time as public Health Control instead. See attachment regarding using Time

Code MN Rule 4626.0395A2

Jun 29, 2023 Routine Score 86

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

Observed numerous tongs stored over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface.

Code MN Rule 4626.0275C
Not serious Priority 3
Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

Observed large cutting board at cookline had a huge crack in it. Discard this cutting board and replace with one in good condition.

Code MN Rule 4626.0505
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

Observed a build-up of encrusted food on can opener blade and on slicer. Please clean both and maintain in a clean condition.

Code MN Rule 4626.0840A
Not serious Priority 3 Corrected on site
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

Observed an ice scoop stored on the ice inside ice machine. Discontinue this practice. Store ice scoop on a clean and sanitized surface.

Code MN Rule 4626.0275E
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Post the certified food protection manager's certificate in a conspicuous location. Note: manager did have a valid certificate but it was not posted as required.

Code MN Rule 4626.0033D
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

There was no employee illness log being maintained by management. See attachment.

Code MN Rule 4626.0040C
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wet wiping cloths stored on prep tables and cutting surfaces. Discontinue this practice. Store wet wiping cloths in a sanitizer bucket.

Code MN Rule 4626.0285B
Not serious Priority 2
Clearly label working containers of toxic chemicals with the common chemical name.

Observed several unlabeled spray bottles. Label all spray bottles with their contents.

Code MN Rule 4626.1595
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the Continental refrigerated drawers, lowboy and coldwell units all holding elevated temperatures greater than 41*F Foods observed to be at 45-65*F. Lower thermostat on these units or have them serviced so that they maintain a temperature of 41*F or less.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep clean utensils that are unwrapped in trays and holders with their handles up.

In dining room observed silverware being stored with food contact portion of utensil facing up towards the customer. Invert the utensils so that handle is facing the customer.

Code MN Rule 4626.0965B
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Observed unlabeled containers of food stored above food prep sink. Label all food items with their contents.

Code MN Rule 4626.0240
Not serious Priority 3
Protect food from cross-contamination by using packages or covered containers.

Correct the following: 1) Observed uncovered containers of bread near cookline and uncovered containers of food on shelf over food prep sink. Provide a lid or cover on food containers. 2) In walk-in cooler observed containers of uncovered food being double stacked with bottom of top container sitting directly on top of the uncovered food item. Discontinue this practice.

Code MN Rule 4626.0235A(4)
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.

Observed ready-to-eat foods like flan with no date marks. Provide a date mark on containers of flan as described above.

Code MN Rule 4626.0400A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed cut lettuce at 55-65*F, flan at 59*F, cooked onions at 51*F, sliced meat at 50*F and ham and cheese empanadas at 48*F. (foods discarded) Maintain all cold TCS foods at 41*F or less. Do not use the Continental lowboy and refrigerated drawers until they have been repaired and are holding an ambient temp of 41*F or less. Observed numerous Empanadas with chicken and ham fillings sitting out at room temperature at cookline. Either maintain these TCS foods at 41*F or less or use Time as public Health Control instead. See attachment regarding using Time.

Code MN Rule 4626.0395A2

Establishment

Year by year

Inspections