Chimborazo On Wheels

Year by year

Inspections

1. Jul 5, 2025 Routine Score 90
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed bimetallic thermometer with a thick tip on truck. Provide a digital, thin tip thermometer.

     Code MN Rule 4626.0705B

   • 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 temperature of cooked chicken at 113 degrees F in hot holding. Vendor moved chicken to flat top stove to reheat. Keep temperature of hot held foods at 135 degrees F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Observed garlic in oil held out of mechanical refrigeration. Garlic in oil is a TCS food that must be kept under mechanical refrigeration. Spoke to vendor about using small working portions.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No Certified Food Protection Manager certificate posted on the truck. Post certificate.

     Code MN Rule 4626.0033D

2. Aug 24, 2024 Routine Score 98
   • 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 TIP THERMOMETER PRESENT. PROVIDE A THIN TIP THERMOMETER.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED NO HANDWASHING SIGN POSTED AT THE HAND SINK. POST REQUIRED SIGNAGE.

     Code MN Rule 4626.1457

3. Jul 16, 2023 Routine Score 94
   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     MISSING SANITIZER TEST KIT. PROVIDE.

     Code MN Rule 4626.0815

   • Serious Priority 1

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

     OBSERVED COLD, TEMPERATURE CONTROL FOR SAFETY FOODS IN UPRIGHT COOLER ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. PERSON IN CHARGE TURNED DOWN TEMPERATURE DIAL ON COOLER AND WILL MONITOR TEMPERATURES. CALL FOR REPAIR OF COOLER IF TEMPERATURES DO NOT DECREASE. COLD, TCS FOODS SHOULD REMAIN AT OR BELOW 41*F EVEN DURING BUSY HOURS OF OPERATION.

     Code MN Rule 4626.0395A2