Los Ocampo Express

Year by year

Inspections

1. Oct 29, 2025 Follow-Up Score 96
   • Not serious Priority 3

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

     Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace. Note: Unit currently is not in operation.

     Code MN Rule 4626.0735AB

   • 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

     Establishment had no hot water at time of follow-up inspection. Establishment voluntarily closed for business. They were advised not to re-open without hot running water. A follow-up visit will be conducted tomorrow to check for compliance. There was no hot water in establishment. Most handsinks had hot water temps of 59*F. Establishment to close until hot water provided to all sinks.

     Code MCO 188.380

   • 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 a container of shredded chicken in steamtable at a temperature of 129*F Maintain all hot TCS foods at 135*F or higher. Pan of chicken removed from steamtable and re-heated to 165*F. Note: Shredded chicken was being stored on steamtable in a plastic container. All other TCS foods were observed at 150-180*F and were being stored in metal pans. Recommended to manager to use metal containers for the shredded chicken.

     Code MN Rule 4626.0395A1

2. Sep 26, 2025 Routine Score 86
   • Not serious Priority 3

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

     1) All TCS foods on back Coldwell unit were at elevated temperatures from 49*F to 57*F. .Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it repaired so that it maintains an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed that the front hand wash sink was clogged. Unclog sink so that it drains properly.

     Code MN Rule 4626.1040B

   • 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

     The hand sink at the front line only reached a temp of 72*F - 80*F. Repair so that a temperature of 110-130*F is attained.

     Code MCO 188.380

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic "to go" containers being used in establishment. Discontinue the use of black plastic. This is not allowed in the City of Minneapolis.

     Code MCO 204.30A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     On lower shelf across from 2-comp food prep sink observed a large uncovered container of salt. Provide a lid for this container.

     Code MN Rule 4626.0235A(4)

   • 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 a container of shredded chicken in steamtable at a temperature of 129*F Maintain all hot TCS foods at 135*F or higher. Pan of chicken removed from steamtable and re-heated to 165*F.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     At cookline Coldwell observed pico de gallo at 57*F and sliced tomatoes at 49*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • 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 a small plastic container with no handle floating in an 18 Qt container of pinto beans in walk-in cooler. Discontinue this practice. Only use scoops with an approved handle and store scoop in such a manner that the handle is not touching the food item in this case Salsa Roja.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed the hood and oven were covered with aluminum foil. Remove this from the hood and oven to provide a smooth washable surface.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked black beans cooling in 22 qt and 16 qt plastic containers. Although containers were in an ice bath and one had a kool wand the black beans will not cool to 70*F in 2 hours or 41*F in another 4 hours. Cool the black beans in a shallow uncovered (2 inch) metal container in the walk-in cooler.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The 3-comp sink was not hooked up to any sanitizer. PIC said quat was used as sanitizer but the hose under the sink was laying on the floor. PIC said that they did not use bleach. Hook up quat sanitizer container so that it dispenses into the sink.

     Code MN Rule 4626.0805C3

3. Nov 7, 2024 Follow-Up Score 98
   • Not serious Priority 3

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

     Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace. Note: unit is currently unplugged and not being used. Note: Rear coldwell unit holding at 39*F and ice has been removed from Coldwell.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Business license posted at cash stand expired 4/1/23. Obtain and post valid business license.

     Code MCO 188.390

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed damaged, badly scored cutting boards. Resurface or replace damaged cutting boards as needed.

     Code MN Rule 4626.0740

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket.

     Code MN Rule 4626.0815

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Establishment does have a valid CFPM but their certificate is not posted as required. Post a copy of CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Replace missing floor drain cover on drain underneath 3-comp sink.

     Code MN Rule 4626.1040B

4. Oct 16, 2024 Follow-Up Score 80
   • Not serious Priority 3

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

     Repair the following equipment: 1) All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it repaired so that it maintains an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Business license posted at cash stand expired 4/1/23. Obtain and post valid business license.

     Code MCO 188.390

   • Serious Priority 1

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

     All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Have unit serviced or lower thermostat on Coldwell unit so that it maintains an ambient temperature of 41*F or less. Note: Pans sitting in this Coldwell unit were sitting on top of a layer of ice cubes. This will not keep items below 41*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed damaged, badly scored cutting boards. Resurface or replace damaged cutting boards as needed.

     Code MN Rule 4626.0740

   • Not serious Priority 3 Corrected on site

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a bowl being used to scoop chips at cookline. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item. Bowl replaced with tongs during inspection.

     Code MN Rule 4626.0275B

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket.

     Code MN Rule 4626.0815

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Establishment does have a valid CFPM but their certificate is not posted as required. Post a copy of CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed green portion of can opener stand badly encrusted with old food debris. Clean and maintain can opener and stand in a clean condition.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Replace missing floor drain cover on drain underneath 3-comp sink.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     At time of inspection establishment had no employee illness log. Maintain an up to date employee illness log. Another blank illness log emailed with this report.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     In the walk-in cooler observed a container Birria dated 10/2 well over the 7 day period. Discard TCS foods that have been opened and held for more than 7 days. Item was discarded.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler observed 6 inch deep bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in shallow containers of 2 inches or less.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     n the walk-in cooler observed 6 inch deep tightly covered bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in uncovered shallow containers of 2 inches or less.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed a cloth towel being used under cutting board for stability. Discontinue this practice. Use a rubber or "bar mat" for this practice.

     Code MN Rule 4626.0955A

5. Sep 25, 2024 Routine Score 74
   • Not serious Priority 3

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

     Repair the following equipment: 1) All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it repaired so that it maintains an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Business license posted at cash stand expired 4/1/23. Obtain and post valid business license.

     Code MCO 188.390

   • Serious Priority 1

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

     All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostat on Coldwell unit so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed damaged, badly scored cutting boards. Resurface or replace damaged cutting boards as needed.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a bowl being used to scoop chips at cookline. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket

     Code MN Rule 4626.0815

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     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

     Observed the chlorine concentration in sanitizer bucket was greater than 200 PPM. Maintain chlorine residual between 50-200 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at front hand wash sink. Provide and maintain paper towels at hand sink at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed green portion of can opener stand badly encrusted with old food debris. Clean and maintain can opener and stand in a clean condition.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Replace missing floor drain cover on drain underneath 3-comp sink.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     At time of inspection establishment had no employee illness log. Maintain an up to date employee illness log. Blank illness logs emailed with this report.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     In the walk-in cooler observed a container of queso blanco dated 9/11 and a container of Birria dated 9/13. Discard TCS foods that have been opened and held for more than 7 days. Items were discarded.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler observed 6 inch deep bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in shallow containers of 2 inches or less.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     n the walk-in cooler observed 6 inch deep tightly covered bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in uncovered shallow containers of 2 inches or less.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed a cloth towel being used under cutting board for stability. Discontinue this practice. Use a rubber or "bar mat" for this practice.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     In reach-in freezer observed uncovered kool wands stored on freezer shelves. Wrap wands with plastic wrap or store them in a plastic container.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Mop up large puddle on floor in front of mop sink / 3-comp sink.

     Code MN Rule 4626.1520A

6. Oct 17, 2023 Routine Score 94
   • 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.

     No evidence of a Certified Food Protection Manager (CFPM ) on site. Ensure there is one employee with a CFPM and post certificate on site in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Correct the following: 1) Almost all TCS foods on both Coldwell units were at elevated temperatures from 45*F to 54*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostats on Coldwells or have them repaired so that they maintain an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Business license that was posted expired 4/1/23. Please post valid business license.

     Code MCO 188.390

   • Serious Priority 1

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

     Almost all TCS foods on both Coldwell units were at elevated temperatures from 45*F to 54*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostats on Coldwells or have them repaired so that they maintain an ambient temperature of 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed a damaged, scored white cutting board. Resurface or replace this damaged cutting board.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     In the back room observed the bulk rice bin had no lid and was uncovered. Provide a cover or lid for this bulk rice bin.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a metal bowl being used to scoop bulk rice out of bulk food storage bin. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket.

     Code MN Rule 4626.0815

   • Not serious Priority 3

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

     At time of inspection there were no sanitizer buckets out at any work stations. Each work area of kitchen to have a sanitizer bucket for the storage of wet wiping cloths.

     Code MN Rule 4626.0285B