Sonora Grill Longfellow

Year by year

Inspections

1. Aug 8, 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 manager employed at the facility. Obtain training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     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 mold on the food contact surfaces of the ice machine. This was discussed and staff immediately shut down the machine and washed/sanitized the interiror. Maintain clean and free of mold.

     Code MN Rule 4626.0845E

   • 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 open boxes of single service items being stored in the garage, an unapproved storage area. Relocate and close up the boxed items.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed cooking on a hotplate in the basement prep room without a hood. Steam and heat require a type 1 ventilation hood and cooking protiens require a grease type 2 hood. Only heat and cook upstairs.

     Code MN Rule 4626.1475A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no soap supply in basement restroom or bar handsink. This was discussed and soap supply was replaced.

     Code MN Rule 4626.1440

2. Jul 22, 2024 Routine Score 96
   • 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

     A disclosure or astericks not observed linking certain raw/undercooked items found on the menu: aoli made with unpasteurized eggs, steak/burger made to customer order.

     Code MN Rule 4626.0442B

   • 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 CFPM employed at the facility. Obtain training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed beans being cooled in deep container for 2 hours at 180F. This was discussed and operator moved to 4" hotel pan.

     Code MN Rule 4626.0390A

3. Aug 25, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Others also observed held in the sanitizer bucket with lower sanitizer concentration. Note: PIC adjusted it to 200 PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old dry food residues build up still seen on the can opener blade. Note: Clean and sanitize

     Code MN Rule 4626.0840A

   • 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.

     Still no State of Minnesota Health department certified food protection manager ( CFPM) for the establishment. Note: At least one permanent employee needs to be trained and certified as CFPM

     Code MN Rule 4626.0033A

4. Jul 21, 2023 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

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times. Sanitizer concentration in sanitizer solution bucket (Downstairs) is lower than the required concentration. Note: PIC adjusted it to 20 PPM onsite.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed cooked Rice and Grilled Chicken being cooled sitting at ambient temperatures. Note: See above for temperatures. Note: Both relocated to walk-in cooler for rapid chilling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed old food residue build up on the can opener. Note: Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Cloth towel is being used under cutting boards for stability on the cook line area. Note: Discontinue this practice. Note: Please use easily cleanable surfaces such as plastic mat

     Code MN Rule 4626.0915A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Employee observed washing food contact surfaces (such as knives, scoops etc.) with detergents, rinsed and start stocking without using the sanitizer or using the sanitization procedure. Note: All started over for proper utensils washing and sanitization procedures.

     Code MN Rule 4626.0900

   • Not serious Priority 2 Corrected on site

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

     Hand sink at the bar area was blocked with the sanitizer bucket stored in it. Note: PIC removed the bucket.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Food prep sink located downstairs observed in use for washing food utensils. Note: Discontinue this practice. Prep sink is approved for food preparation only.

     Code MN Rule 4626.0780C

   • 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 of Minnesota heath department certified food protection manager for the facility. Note: For detail information, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: Please use the template sent with the report.

     Code MN Rule 4626.0040C