Hola Arepa

Year by year

Inspections

1. Sep 4, 2026 Routine Score 94
   • Not serious Priority 2 Corrected on site

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

     Observed cheese sauce at 75F about 1.5 hours after cooking in a covered container. Observed pork cooling on sheet trays closely stacked together. Ensure when cooling time/temperature controlled for safety (TCS) foods the foods are uncovered, and unstacked to ensure air circulation around the food. Once food is cooled then containers can be closed and portions can be put into large containers. At time of inspection PIC moved the cheese sauce to a sheet tray and left it uncovered, PIC also placed pork so they were in every-other space on the speed rack to ensure proper cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed containers were being stacked together once sanitized. Ensure when sanitizing food-contact surfaces, they are allowed to air-dry before nesting together.

     Code MN Rule 4626.0935

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken tiles in walk-in, and in dish room, grout is low in kitchen area. Ensure floors, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cheese sauce cooling in walk-in was over two inches thick and was in a covered container. Ensure when cooling foods, an effective cooling method is used. At time of inspection PIC moved the cheese sauce to a sheet tray so it was thin and left it uncovered.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed windows and doors are left open to outside patio. Ensure the outer openings are protected against the entry of pests like flies.

     Code MN Rule 4626.1395D

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed 5-10 flies in the facility, and a dead fly in the walk-in cooler. Ensure approved pest control is used, or outer openings are protected against the entry of pests.

     Code MN Rule 4626.1565C

2. Sep 11, 2025 VerRec Score 100

   Result: Complete.

3. Aug 28, 2025 Routine Score 90
   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed dish machine at bar tested at 0PPM chlorine sanitizing solution. Ensure the chemical sanitizer is testing at 50PPM-200PPM for chlorine sanitizer. PIC instructed the staff to use the back dish machine until the bar dish machine is repaired. Kitchen dish machine testing at 200PPm Quat.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed several containers of food with expired date marks. Pickled onion and carrots dated 8/19, two containers of Escabeche dated 8/14, and 7/27. Ensure ready-to-eat, time/temperature controlled for safety foods, which are made on site are discarded 7 days after being made (day one). PIC discarded at time of inspection.

     Code MN Rule 4626.0405A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed beans cooling with one melted ice wand in walk-in cooler at 97F one hour after being made, beans were above 6 inches thick. Observed container of queso covered and over six inches thick being cooled at 87F two hours after cooling began. Ensure effective cooling methods are being used when cooling time/temperature controlled for safety foods. PIC moved the beans and queso to two inch sheet pans and cooled on rack.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed dish machine at the bar was not sanitizing dishes properly. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

4. Aug 27, 2024 Routine Score 90
   • Serious Priority 1 Corrected on site

     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 rice in 6inch deep third pans at 50F cooked and cooled from the night before. Ensure food is cooled from 135F-70F in two hours and then 70F-41F in four hours, in a total of six hours. At time of inspection PIC discarded the food.

     Code MN Rule 4626.0385A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed dish machine in kitchen was tested at 0ppm. Ensure sanitizing solution in the dish machine is at the proper concentration to prevent pathogen growth on food contact surfaces. At time of inspection PIC stated they will use the three compartment sink for sanitizing food contact surfaces until dish machine is repaired.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed rice 6-inches thick in third pans in 2-door reach in cooler cooling from the night before. Ensure an effective cooling method is used to cool time/temperature controlled for safety (TCS) foods. Rice was discarded at time of inspection. Discussed proper cooling methods, observed proper cooling methods taking place in walk-in cooler. Discussed obtaining more ice wands so they can be changed out often.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed many cracked tiles at dish machine. Ensure the physical facilities are kept in good repair and easily cleanable.

     Code MN Rule 4626.1515

5. Aug 30, 2023 Routine Score 94
   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed numerous badly chipped white bowls and plates. Replace badly chipped plates and bowls.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Provide a hand wash sign at bat hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed the exterior top of the dishmachine was soiled and in need of cleaning.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     In the walk-in cooler observed a tomato being stored in a carton of eggs right beside raw shell eggs. Discontinue this practice. Discard the tomato.

     Code MN Rule 4626.0235A(1)