Tayo Grill

Year by year

Inspections

1. Dec 8, 2025 Follow-Up 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.

     Observed no one with the Minnesota Department of Health Certified Food Protection Manger Certificate. Ensure at least one person has the certificate and it is posted on site. Emailed information about how to obtain the certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gap under the back door. Ensure outer openings are sealed against the entry of pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

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

     Observed whisk in front hand washing sink and dirty food container in back hand washing sink. Ensure hand washing sinks are used only for hand washing and remain accessible at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     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 fried chicken in hot-cabinet at 110F. Ensure hot-holding time/temperature controlled for safety foods are at 135F and higher. Discussed discarding food with the person in charge at time of follow up.

     Code MN Rule 4626.0395A1

   • 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 scraper with melted handle being used at grill. Ensure multi-use food utensils and containers are smooth and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed hot-box for holding cooked time/temperature controlled for safety food was in disrepair, holding food below 135F and with an air temperature of 120F. Ensure all equipment is in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed hand washing sinks did not have a sign posted reminding employees to wash hands. Ensure each hand washing sink has a sign posted. Emailed signs with report.

     Code MN Rule 4626.1457

2. Nov 24, 2025 Routine Score 78
   • 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.

     Observed no one with the ability to oversee day-to-day food safety activities with the Minnesota Department of Health Food Protection Manager Certificate. Ensure someone obtains and posts the certificate as required.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gap under back door. Ensure all outer openings are sealed against the entry of pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

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

     Observed handwashing sink in kitchen area was turned off at the wall to prevent leaking. Ensure all hand washing sinks are accessible. Another hand washing sink is located next to prep sink and no doors have to be touched to get to the hand sink. Discussed getting hand washing sink repaired as a priority item.

     Code MN Rule 4626.1110AB

   • 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

     Observed no paper towels or other approved hand drying device in restroom. Ensure each hand washing sink has paper towels accessible.

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

     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 sanitizer in three compartment sink was above 200PPM chlorine. Ensure sanitizer is at the proper concentration for sanitizing food contact surfaces. PIC adjusted the concentration at time of inspection to 100PPM

     Code MN Rule 4626.1620

   • 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 beef sambuusa and fried chicken in hot-hold cabinet between 100F-110F. PIC discarded at time of inspection and turned the cabinet up. Ensure all hot-holding foods are cooked or reheated to the proper temperature and then hot-held at 135F or above to prevent pathogen growth.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed hand washing sink blocked, improper sanitizing concentration, and improper hot-holding temperatures. Ensure the person in charge is making sure employees are following the proper food safety procedures and are properly trained.

     Code MN Rule 4626.0035DGHIKM

   • 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 food contact utensils with melted or damaged handles at grill. Ensure all utensils and food storage containers are smooth, and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1 Corrected on site

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

     Observed raw liver stored over cut onions in prep cooler. Ensure raw animal foods are stored separately from ready to eat foods to prevent contamination. PIC moved at time of inspection and showed the proper storage order.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     Sewage, including liquid waste, must be conveyed to the point of disposal through an approved sanitary sewage system.

     Observed when three compartment sink was drained, sewage was baking up in the floor drain below the sink on to the floor. Ensure sewage is conveyed properly to prevent contamination. PIC was given until the next day to correct.

     Code MN Rule 4626.1200

   • 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 containers and lids. Ensure food given in to-go containers are recyclable, compostable, or reusable. Emailed information sheet with report.

     Code MCO 204.30A

3. Dec 4, 2024 Follow-Up 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.

     Observed PIC had serve safe certificate but not the Minnesota Certified Food Protection Manager Certificate. PIC stated she sent the paperwork in. Ensure it is obtained.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed food debris on outside of coolers, handles of coolers and between equipment. Continue to clean outside of equipment, cooler sides and handles so non-food contact surfaces are maintained clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed hand sinks in need of sealing to the wall. Ensure fixed equipment is sealed to the wall or adjoined surface.

     Code MN Rule 4626.0725A

   • 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 cooked beef cooked the night before at 48F. PIC discarded at time of inspection. Discussed proper cooling methods with PIC and discussed with staff. Ensure cooling of time/temperature controlled for safety (TCS) foods is done within the proper time and temperature methods (135F-70F within two hours, 70-41F within four hours).

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Observed beef at 46F cooling from the night before in a covered in the cooler. Ensure proper cooling methods are used. Discussed with PIC and food employee.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gaps under back and front door. Ensure facility is sealed against pests.

     Code MN Rule 4626.1395A

4. Nov 20, 2024 Routine Score 78
   • 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.

     Observed no Minnesota Certified Food Protection Manager (CFPM) certificate for anyone employed at the facility. Ensure someone with the ability to oversee food operations and instruct food employees on safe food practices has the CFPM certificate on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed outside of equipment like bottom of blender, outside of cooking equipment with food debris. Ensure non-food contact equipment is clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed excessive food debris on ground in kitchen area, behind equipment and behind cookline. Ensure facility is cleaned often.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from the oven handle. Ensure in-use utensils are properly stored on a clean sanitized surface and cleaned every four hours.

     Code MN Rule 4626.0275C

   • 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 samosa beef filling at 106 F 6 or more hours after beginning cooling. Ensure cooked time/temperature controlled for safety (TCS) foods are cooled from 135F-70F in two hours, then 70F to 41F in four more hours, within a total of six hours to prevent pathogen growth. PIC discarded at time of inspection.

     Code MN Rule 4626.0385A

   • 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 fried chicken in warming cabinet at 117F. Ensure time/temperature controlled for safety foods are cooked to the proper temperature and then hot-held at 135F and above to prevent pathogen growth. At time of inspection PIC discarded chicken, discussed reheating.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2 Corrected on site

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

     Observed samosa beef filling covered with heavy condensation on lid stored at 106F. Ensure cooling is being accomplished using an effective method with uncovered, or loosely covered lid to ensure cooked time/temperature controlled for safety (TCS) foods cool within the cooling time/temperature limits. At time of inspection PIC was educated and discarded the filling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed mouse feces in dry storage area. Ensure facility is working with a certified pest control operator, inspect facility for evidence and prevent pests by keeping food and food debris off the ground, and sealing outside of facility to prevent pest entry.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gaps under the front and back doors. Ensure facility is sealed.

     Code MN Rule 4626.1395A

   • Serious Priority 1

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

     Observed no illness log available to record employee illness symptoms. Emailed a copy. Ensure employee illness symptoms are recorded and available for review.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed food contact portions of the blender, grinder, and immersion blender with food debris. Ensure food-contact equipment is kept clean to the sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed bags of rice on ground in basement storage. Ensure food, single-use items and food contact equipment is kept six inches or more off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin tipped temperature device to measure the temperature of foods. Ensure one is obtained.

     Code MN Rule 4626.0705B

   • Serious Priority 1 Corrected on site

     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 chlorine sanitizer solution in wiping cloth bucket tested over 200PPM. Ensure chlorine sanitizer is between 50ppm-200ppm and test strips are used to test the concentration. PIC corrected at time of inspection and brought the solution down to 100PPM.

     Code MN Rule 4626.1620

5. Nov 6, 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.

     Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed shelving and door handles soiled with food debris and grease. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed food debris on the floor underneath equipment and in corners. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed caulking has come loose at handwash sink. Reseal handwash sink to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed wet cloths sitting on counters. Ensure all wet cloths are kept inside the sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Person in charge unable to locate chlorine test strips during inspection. Ensure test kit is available for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from oven handles. Discussed with person in charge.

     Code MN Rule 4626.0275C

   • 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

     Observed handwashing sink at 139 degrees F. Turn down water heater to ensure hot water does not exceed 130 degrees F.

     Code MCO 188.380

   • Not serious Priority 3

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

     Observed prep cooler to be non-functioning. Discussed with operators. They are currently using prep cooler as a prep space and storage for non-TCS foods. Repair/replace prep cooler.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed dressing in display cooler holding at 43 degrees F. Discussed with operator. Turn the unit down and monitor temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Display cooler needs a functional thermometer. Provide thermometer for this unit.

     Code MN Rule 4626.0620A