El Sabor Chuchi Y Panaderia

Year by year

Inspections

1. Sep 11, 2025 Routine Score 94
   • Serious Priority 1

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

     Observed no employee illness log on-site. An illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

   • 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 a lack of date marking taking place for cooked food on-site. All TCS foods that are held for more than 24 hours must be date marked so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed drain lines of 3-compartment and prep sink to be leaking. Have sinks serviced.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked quarry tile in dishwashing area. Have quarry tile replaced.

     Code MN Rule 4626.1515

2. Sep 4, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed no employee illness log on-site. A discussion was had with the Person In Charge regarding the importance and need to have an illness log. More information has been provided with the report.

     Code MN Rule 4626.0040C

   • 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 TCS food in reach-in cooler in back prep room such as cooked beans and chicken without a datemarking system.

     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 milk in an ice bath being used for smoothies. Person In Charge mentioned that they are using Time as a Public Health Control without written documentation.

     Code MN Rule 4626.0408A

3. Sep 14, 2023 Follow-Up Score 100

   Result: Complete.

4. Sep 7, 2023 Routine Score 86
   • Not serious Priority 2 Corrected on site

     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 unmarked cooked chicken, rice, and sauce inside cold holding units. Discussed date marking with the operator. Items marked at the time of inspection.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed an open unmarked block of queso fresco. Discussed date marking with the operator. Product marked at the time of inspection.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed unmarked flour sugar, and breading mix.

     Code MN Rule 4626.0240

   • Not serious Priority 3 Corrected on site

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

     Observed scoop stored on sliced bananas and strawberry.

     Code MN Rule 4626.0275A

   • Serious Priority 1 Corrected on site

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

     Registered the temperature of chicken at 45*F, eggs at 46*F, and raw chicken at 46*F inside the prep cooler located in the front. Discussed proper cold holding temperatures with the operator. TCS products moved to a cold holding unit registering satisfactory temperatures.

     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.

     Adjust or repair prep cooler located in the front to maintain TCS foods at 41*F or below.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     The operator discussed illness policy but did not provide an employee illness log. Discussed illness recording and reporting with the operator. A sample illness log was provided.

     Code MN Rule 4626.0040C

   • Not serious Priority 2 Corrected on site

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

     Observed hand washing sink blocked with kitchen equipment. Corrected at the time of inspection.

     Code MN Rule 4626.1110AB