Taco Taxi

Year by year

Inspections

1. Jul 12, 2024 Routine Score 90
   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Person in charge did not know which symptoms would exclude an employee from work. Make sure that the person in charge is aware that employees with vomiting and diarrhea can not come to work until 24 hours after there symptoms end.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

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

     Observed tomatoes and cut cabbage at 53 and 54 degrees in prep cooler. PIC stated that they were only warm because they had just had orders. Maintain all TCS foods at 41 degrees or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed that there was no handwashing sign at sink. Post a sign reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     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 beans being held at 110 degrees. Operator put beans back on grill to heat up. Maintain all hot TCS foods at 135F or higher.

     Code MN Rule 4626.0395A1

2. Sep 15, 2023 Routine Score 96
   • Not serious Priority 2

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

     Observed items being stored in handwashing sink. Handwashing sink must be unobstructed at all times and used only for the purpose hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

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

     Observed no food thermometer. Establishment must have food thermometer to monitor temperatures of cooked and held foods.

     Code MN Rule 4626.0705A

3. Sep 9, 2023 Routine Score 96
   • Serious Priority 1

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

     Temps of cold foods (chicken at 47*F, pork at 52*F, etc.) in the main prep cooler were above 41*F. Informed person-in-charge (PIC) to either immediately start cooking all TCS foods in that cooler or move them to other working coolers that can maintain product temps at or below 41*F.

     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.

     Temps of cold foods (chicken at 47*F, pork at 52*F, etc.) in the main prep cooler were above 41*F. Informed the person-in-charge (PIC) to immediately adjust the prep cooler temps to hold products at or below 41*F, and/or repair/replace the cooler if its temps cannot be adjusted

     Code MN Rule 4626.0735AB

   • 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.

     Foodtruck did not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). PIC stated they passed the course, completed the CFPM application, and sent it along with the check to MDH but NEVER got the certificate. Checked and couldn't find an MDH issued CFPM certificate for the person PIC stated was their CFPM. Informed him to contact MDH and ensure they have CFPM in place as soon as possible.

     Code MN Rule 4626.0033A