Taqueria Los Ocampo

Year by year

Inspections

1. Sep 9, 2026 Follow-Up Score 98
   • 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 active managerial control. A Risk Control Plan has been created to address the ongoing issue of improper cooling of TCS foods. The Person In Charge should effectively oversee the cooling of TCS foods.

     Code MN Rule 4626.0035DGHIKM

2. Aug 25, 2026 Routine Score 88
   • 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 the ice scoop buried inside the ice machine. The scoop was removed at time of inspection.

     Code MN Rule 4626.0275E

   • 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 par-cooked carne asada with a middle internal temperature of 50F and cooked beans holding at 70F in walk-in cooler. The Person In Charge (PIC) stated that both foods were prepared the night before. The food did not cool down within the required cooling times and temperatures. A conversation was had with the PIC instructed them to follow proper cooling methods. The food was discarded at the time of inspection.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed both asada meat and cooked beans in walk-in cooler holding in large, deep container. The use of large, deep and overfilled container prevented the food from properly cooling down within the required timeframes. A conversation was had with the PIC regarding the approved cooling methods. Use smaller portions, shallow pans to allow for rapid cooling.

     Code MN Rule 4626.0390A

   • 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 active managerial control due to ongoing issues with unproper cooling of food on-site. There has to be an effective management and oversight of food safety and compliance.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1 Corrected on site

     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 chlorine concentration in sanitizer bucket to be higher than 200ppm. Chlorine concentration must be between 50ppm - 200ppm. Chlorine concentration in the sanitizer bucket was corrected on-site.

     Code MN Rule 4626.1620

3. Aug 21, 2025 Routine Score 94
   • Serious Priority 1

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

     Observed TCS foods, including sliced tomatoes and queso fresco holding at 45F in the prep cooler near cookline. Person In Charge was asked to cover all TCS foods using container lids, as the prep cooler's lid is currently broken. All TCS foods must be maintained at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Observed a speed rack blocking the handwashing station next to the back grill line. Speed rack was removed at time of inspection. Handwashing sinks must remain accessible to food workers at all times to ensure proper handwashing practices.

     Code MN Rule 4626.1110AB

   • 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 buried in ice inside the ice machine. The Person In Charge removed the ice scoop. Never place the scoop directly in the ice, hang or place in a clean container.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed the prep cooler lid near cookline to be broken, as a result, the unit is unable to maintain food at 41F or below. Have lid serviced immediately to ensure proper cold holding temperatures.

     Code MN Rule 4626.0735AB

4. Aug 20, 2024 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 Certified Food Protection Manager certificate on-site. Post copy as requested.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed cut veggies holding at 44F. Food was placed on top of other food in prep cooler. PIC was asked to move food to the undercounter cooler. Discontinue practice.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed to-go salsa placed in ice. Information on Time as a Public Health Control (TPHC) has been provided with the report. Develop procedures or discontinue practice.

     Code MN Rule 4626.0408A

   • 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

     There is an overall lack of active managerial control. The manager should be able to demonstrate knowledge of food safety and responsibility.

     Code MN Rule 4626.0035DGHIKM

5. Aug 6, 2024 Routine Score 82
   • 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 Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed wet wiping cloths throughout the service line. Make sure that all wet wiping cloths are stored in sanitizer buckets.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     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 roasted jalapenos on countertop holding at 88F. Maintain all TCS foods in hot holding at 135F or above.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     1. Observed cooked mushrooms, cheese, and cooked beans holding between 46 - 44F in prep cooler near cookline. 2. Observed salsa verde, crema, lengua and cabeza cooling from the night before holding between 55 - 45F. Person In Charge was asked to discard the cooked cabeza and lengua. Make sure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed a fly strip located directly over a prep table. Fly strip was removed. Make sure that all fly strips are located away from any food or equipment.

     Code MN Rule 4626.1385B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed salsa verde, crema, lengua, and cabeza cooling from the night before in deep containers. Ensure that an effective cooling method is used during the cooling process of TCS foods. More information regarding effective cooling methods has been provided in the report.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed TCS food cooling from the night before in walk-in cooler cooling in large plastic containers. Keep all TCS food uncovered and arranged properly to allow for maximum heat transfer during their cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed raw tripe in prep sink thawing at room temperature. PIC was asked to begin cooking preparation for tripe immediately. Use one of the thawing methods listed above.

     Code MN Rule 4626.0380ABC

   • 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 multiple TCS foods in walk-in cooler with dates passing the 7-day date marking rule. Person In Charge mentioned that they had been thawing. A date marking system must be implemented for food that is frozen and thawed for use.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed to-go salsa verde and roja placed in ice near service line. Develop Time as a Public Health Control procedures when food is removed from cold holding. More information has been provided with report.

     Code MN Rule 4626.0408A

   • 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 an overall lack of active managerial control. Manager was not able to demonstrate food safety knowledge regarding food handling such as cooling requirements and the prevention of foodborne diseases.

     Code MN Rule 4626.0035DGHIKM

6. Aug 28, 2023 Follow-Up Score 94
   • 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.

     The posted State of Minnesota Certified Food Protection Manager certificate for Julian Ocampo was expired. Please renew and post an up-to-date State of Minnesota Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Containers of cooked rice, beans, carnitas, and salsas were left uncovered in the walk-in cooler. Ensure that containers of food are covered while in storage mode to prevent potential contamination.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     The racking in the walk-in cooler was soiled with food debris and the floors in the walk-in freezer had ice accumulation. Clean these areas and ensure that they are maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Wet wiping cloths used for sanitizing were left atop the counters in the service and prep areas. Ensure that cloths used for sanitizing are stored in sanitizer buckets when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     The handwashing sink in the service area was being used to prepare salsas. The handwashing sink in the prep area was blocked by a service cart. The handwashing sink in the dish washing area was blocked by garbage cans. Ensure that all handwashing sinks are easily accessible to promote employee handwashing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     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.)

     Cooked jalapenos were on the service counter and had a temperature of 78 degrees F. Operator stated that they had been cooked 3 hours prior to inspection. Operator discarded jalapenos during inspection. Ensure that all hot TCS foods are kept at a temperature of 135 degrees F or above.

     Code MN Rule 4626.0395A1

7. Aug 14, 2023 Routine Score 78
   • 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.

     The State of Minnesota Certified Food Protection Manager certificate for Julian Ocampo was expired. Ensure that the State of Minnesota Certified Food Protection Manager certificate is renewed and up-to-date.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     The reach-in coolers along the service line did not have internal thermometers to monitor air temperature. Ensure that all coolers have internal thermometers.

     Code MN Rule 4626.0620B

   • 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

     The handwashing sink along the service line did not have paper towels. Paper towels were provided during inspection. Ensure paper towels are provided at all handwashing sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Single-use takeout containers at the service line were stored upright. Containers were inverted during inspection. Ensure all single-use takeout containers are stored inverted.

     Code MN Rule 4626.0965A

   • 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.

     Multiple container of masa and cooked rice in the walk-in cooler were not date marked. Ensure that all containers of TCS foods are properly date marked.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Raw shelled eggs were stored above salsa, cheese, and butter in the walk-in cooler. Eggs were moved during inspection. Ensure that raw eggs are stored beneath ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Containers of carnitas in the walk-in cooler and carnitas in the walk-in freezer were left uncovered. Ensure all containers of food are covered while in storage.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     The shelving in the walk-in cooler and the floors of the walk-in freezer were heavily soiled. Please clean and maintain clean these areas.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Wet wiping cloths were left atop the counters throughout the service and prep areas. Ensure cloths used for sanitizing are stored in sanitizer buckets when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

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

     There was a sanitizer bucket being stored in the handwashing sink in the prep area. The bucket was removed during the inspection. Ensure that handwashing sinks are kept accessible.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     A bowl was being used to dispense flavoring for agua fresca in the prep area. Ensure that a scoop with a handle is being used when dispensing ready-to-eat foods.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

     Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

     Food storage containers that were cleaned and stored clean were observed to be cracked and repaired with duct tape. These containers were discarded during inspection. Ensure all food contact surfaces are kept in working condition.

     Code MN Rule 4626.0505

   • Serious Priority 1

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

     Chorizo was observed to be at 54 degrees F and beef was 50 degrees F in the drawer cooler along the service line. PIC Susana stated that items were placed in the cooler an hour prior to inspection. All product shall be moved to the walk-in cooler and temperatures to be monitored. Maintain all TCS foods at a temperature of 41 degrees F or below.

     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.

     The external thermometer for the drawer cooler along the service line was reading 39 degrees F, but air temp was measured around 50 degrees F. All product in the cooler shall be moved into the walk-in cooler. Ensure that equipment is serviced to proper working order.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     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.)

     Cooked jalapeños were left on the countertop along the service line and were at a temperature of 120 degrees F. Ensure all TCS items for hot holding are kept at temperatures of 135 degrees F or above.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     The trash can in the bathroom was not provided with a lid. Ensure that all trash cans in restrooms are provided with a lid.

     Code MN Rule 4626.1260

   • 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

     The PIC stated that they would only contact the health department if 3 customers alleged a foodborne illness. Ensure that all alleged foodborne illnesses are reported to the health department.

     Code MN Rule 4626.0040D