El Tacotorro

Year by year

Inspections

1. Jul 21, 2026 Routine Score 90
   • Serious Priority 1

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

     Oberve comida guardado en el estación de preparación a mas de 41F. Discutimos reemplazado el estación de preparación para mandener el comida a 41F o mas bajo. I observed food stored in prep station a higher than 41F. We discussed replacing prep station to maintain food at 41F or lower.

     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.

     Observé platos en elfregadero para lavarse las manos. Movieron los platos par tiener acceso. Aseguranse que nunca tapan el fregadero para lavarse las manos. Observed dishes being stored in handwashing sink. Dishes were removed to have accessibility. Keep handwashing sinks accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     No observé un senal que recordara a los empleados que se laven las manos. Pon un senal para recordar a los empleados que se laven las manos. Observed no sign to remind employees to wash their hands. Post a sign to remind employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observé no kit de prueba de desinfectante en el sitio. Consigue un kit de prueba para testar la concentración del desinfectante. Observed no test kit of sanitizer on site. Acquire testing kit for sanitizer concentration testing.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observe no termómetro de comida en el negoico. Consigue un termómetro de comida para chequear el temperatura del comida. Observed no food thermometer in the business establishment. Have a food thermometer accessible for food temperature checks.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

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

     Observe un trapo de limpieza mojado sobre la mesa y el cubeta roja de disinfectante se registraron a niveles mas bajo de 50 ppm. Manténga los trapos de limpieza en un solución de desinfectante aprobada. Observed wiping cloth wet on counter and recorded sanitizer levels in red bucket below 50ppm. Maintain wiping clothes in use in approved sanitizer solution.

     Code MN Rule 4626.0285B

2. Aug 7, 2025 Routine Score 94
   • Serious Priority 1

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

     Observed pico and guac in prep cooler above 41 degrees F. Talked to vendor about moving food from prep cooler not being served right away into lower cooler holding food at proper temperatures. Maintain TCS foods at degrees of 41 degrees F or lower.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Observed sanitizer bucket sitting in handwashing sink. Keep handwashing sink accessible at all times.

     Code MN Rule 4626.1110AB

3. Jul 16, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed tomato and lettuce in prep fridge being held at 65 and 70 degrees. Operator told me that they discard all food at the end of the day and they change it out halfway through service. Maintain all TCS foods at 41f or below.

     Code MN Rule 4626.0395A2

   • 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

     Observed that non recyclable or compostable containers were being used for service. Purchase compostable or recyclable containers as described at this link.

     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 to report customer illness to the health department. Report any complains of customer illness to the health department using this number 1-877-FOOD-Ill (1-877-366-3455).

     Code MN Rule 4626.0040D

   • Not serious Priority 3

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

     Observed a lack of a handwashing sign at the sink. Post a handwashing sign at the sink reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed that license that was posted was not up to date. Post update food truck decal.

     Code MCO 188.390

4. Aug 31, 2023 Follow-Up Score 100

   Result: Complete.

5. Aug 16, 2023 Routine Score 90
   • Serious Priority 1

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

     Observed no employee illness log at establishment. All establishments must possess an employee illness log for the purpose of documenting and tracking employee illnesses.

     Code MN Rule 4626.0040C

   • 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 a TCS food item to be below the minimum hot holding temperature. All TCS food items must be kept at a temperature of 135 degrees (F) or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

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

     Observed sanitation bucket stored in handwashing sink. Handwashing sinks must be kept free from objects at all times and used for the sole purpose of washing hands.

     Code MN Rule 4626.1110AB