Mannys Tortas

Year by year

Inspections

1. Sep 10, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Observed display cooler holding time/temperature controlled for safety (TCS) foods at 45F. Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth. Measurements in observations portion of this report. At time of inspection PIC moved the flan, rice pudding and tiramisu that were under 45F, and discarded the ones over 45F.

     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 display cooler holding foods above 41F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed no log for recording employee illness symptoms. Ensure a log is kept on site. Emailed log to owner with reports.

     Code MN Rule 4626.0040C

2. Sep 2, 2025 Routine Score 100
   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mop was not hanging to dry after use in dry storage area. Ensure mops are hung to dry after use.

     Code MN Rule 4626.1540

3. Aug 23, 2024 Routine Score 100
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hand washing sink at back of food prep area was at 74F. PIC explained the water gets cold late in the afternoon. Ensure handwashing sinks and dish sinks provide water at least 100F. Will check handwashing sink upon follow up inspection.

     Code MCO 188.380

4. Aug 25, 2023 Routine Score 92
   • 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

     The sanitizer bucket in the prep area had a concentration of over 200 ppm chlorine. The bucket was diluted to a concentration of 100 ppm chlorine during the inspection. Ensure that the concentration of chlorine sanitizer is between 50-100 ppm.

     Code MN Rule 4626.1620

   • Serious Priority 1 Corrected on site

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

     Raw chicken wings were stored on top of containers of cooked bacon and cooked chorizo in the stand up prep cooler. These items were rearranged during inspection. Ensure that raw animal meats are stored below cooked and ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     The gaskets at the reach in freezer were torn. Replace the gaskets and service equipment to proper condition.

     Code MN Rule 4626.0735AB