Latino Groceries

Year by year

Inspections

1. May 14, 2025 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed chemical spray bottle not labeled in the meat market - label bottles.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Observed handwashing station at the meat market with no handwashing sign - post a sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed bagged chickens thawing in the prep sink with still water. Discontinue, refer to code for proper thawing methods.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Per discussion with the person in charge, dishes are washed with water throughout the washing process. No wash, rinse, and sanitize. Properly set up compartment sink so that dishes are wash, rinse, and sanitized.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed tiles by the 2-door stand refrigerators by the meat market missing - reinstall missing tiles.

     Code MN Rule 4626.1515

2. Nov 2, 2023 Routine Score 96
   • Not serious Priority 3

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

     Observed debris and standing water on the floor in the meat market area.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Registered chlorine concentration at 0ppm inside sanitizer bucket. Discussed cleaning and sanitizing surfaces with the operator.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed spills and dried-out food debris on the external surface of the meat cutter and slicer. Discussed frequency cleaning, cleaning, and sanitizing.

     Code MN Rule 4626.0855

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed dried-out meat and blood on the cutting surface of meat-cutting equipment. Discussed proper cleaning and sanitation.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled spray bottle. Per the operator, the chemical was a degreaser. Discussed labeling with the operator.

     Code MN Rule 4626.1595

   • Not serious Priority 3 Corrected on site

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mice droppings on the floor under equipment. The operator currently working with a pest control operator. Discussed integrated pest control and frequency with the operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed a jacket hanging on storing shelving.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

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

     Observed hand washing sink located in the meat market area without signage

     Code MN Rule 4626.1457