Sonora Grill Mpls

Year by year

Inspections

1. Dec 3, 2025 Routine Score 94
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     CONSUMER WARNING ON THE MENU WAS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). THIS WILL APPLY TO ALL ITEMS MARKED WITH AN ASTERIX (*). FOR EXAMPLE: CEVICHE, AGUACHILE, STEAKS AND BURGERS COOKED TO ORDER. ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE MENU.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     NO PARASITE DESTRUCTION LETTER AVAILABLE FOR TILAPIA USED ON CEVICHE. CONTACT YOUR SUPPLIER AND PROVIDE A CURRENT PARASITE DESTRUCTION LETTER WITH ALL REQUIRE INFORMATION, INCLUDING SPECIES OF FISH.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE BAR. RECONNECT TUBE FOR PROPER DRAINAGE.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     OBSERVED SPRAY BOTTLE WITH QUAT SANITIZER WITHOUT A LABEL. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.

     Code MN Rule 4626.1595

2. Nov 13, 2024 Routine Score 92
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     ASTERISK WAS MISSING AT BURGERS AND STEAKS COOKED TO ORDER. ADD AN ASTERISK (*) NEXT TO REQUIRED FOOD ITEMS TO DIRECT CONSUMER TO FOOTNOTE WITH COMPLETE CONSUMER WARNING. ALSO UPDATE YOUR ONLINE MENU.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     PARASITE DESTRUCTION LETTER DOES NOT MENTION THE SPECIES OF FISH. LETTER IS GENERIC LISTING TIME AND TEMPERATURES AT WHICH FISH IS FROZEN. CONTACT YOUR SUPPLIER AND PROVIDE A CURRENT PARASITE DESTRUCTION LETTER WITH ALL REQUIRE INFORMATION, INCLUDING SPECIES OF FISH.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE BAR. RECONNECT TUBE FOR PROPER DRAINAGE.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: PORK AT 46F AND STEAK AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE DRINK (COCA-COLA) BY PREP TABLE. A CUP WITH A LID AND A STRAW ARE ALLOWED TO USE FOR EMPLOYEES. EMPLOYEE BEVERAGES MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM PREP AREAS, WAREWASHING AREAS OR READY TO EAT FOODS, ETC. PIC MOVED DRINK TO AN APPROVED LOCATION.

     Code MN Rule 4626.0105B

3. Nov 20, 2023 Follow-Up Score 94
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     CEVICHE AND AGUACHILE HAVE RAW FISH OR RAW SHRIMP BUT ARE NOT LISTED AS A RAW PRODUCT. UPDATE YOUR MENU TO ADD THE FOLLOWING SENTENCE: (*)THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. YOU CAN ALSO STATE SOMETHING LIKE “CEVICHE MADE WITH RAW FISH” OR “AGUACHILE WITH RAW SHRIMP”, ETC. NOTE: KEEP THE SENTENCE THAT YOU ALREADY HAVE ON YOUR MENU. (CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.) NOTE: UPDATE ONLINE MENU TOO.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE MEN’S RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE) IN THE BAR. RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

     Code MN Rule 4626.0805C1

4. Nov 8, 2023 Routine Score 72
   • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     CEVICHE AND AGUACHILE HAVE RAW FISH OR RAW SHRIMP BUT ARE NOT LISTED AS A RAW PRODUCT. UPDATE YOUR MENU TO ADD THE FOLLOWING SENTENCE: (*)THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. YOU CAN ALSO STATE SOMETHING LIKE “CEVICHE MADE WITH RAW FISH” OR “AGUACHILE WITH RAW SHRIMP”, ETC. NOTE: KEEP THE SENTENCE THAT YOU ALREADY HAVE ON YOUR MENU. (CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.)

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED AT THE BAR. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING ON ICE MACHINE AND HAND WASHING SINK (BAR). REMOVE MANUFACTURER PLASTIC WRAP. ------------------------------------------------------------------------------------------------------------------- OBSERVED WOOD (2X4) SUPPORTING METAL SHELF FOR DISH MACHINE CHEMICALS. REMOVE WOOD (2X4).

     Code MN Rule 4626.0495

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     DISH MACHINE WAS REGISTERING 10PPM OF SANITIZER (CHLORINE) IN THE KITCHEN. DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE) IN THE BAR. RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE BOTH DISH MACHINES.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     OBSERVED TWO CONTAINERS OF MEDICINE IN THE KITCHEN AREA / PREP TABLE. (TYLENOL AND EXCEDRIN). STORE PERSONAL ITEMS AND MEDICINE AWAY FROM FOOD PREPARATION AREAS.

     Code MN Rule 4626.1660B

   • Not serious Priority 3

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

     OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A NEWLY MADE SANITIZER BUCKET.

     Code MN Rule 4626.0285B

   • 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

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F. FOR EXAMPLE: FLAUTAS AT 43F AND MANGO SALSA AT 52F. ALSO TCS SALSAS STORED ON AN ICE BATH. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. DO NOT KEEP FOOD ON ICE. MECHANICAL REFRIGERATION IS REQUIRED ON YOUR SETTINGS. TPHC / WORKING PORTIONS WERE DISCUSSED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     OBSERVED TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE AND SANITIZER BUCKET. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. STORING THEM INSIDE SANITIZER BUCKET IS NOT ALLOWED. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • 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

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • 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

     ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

     Code MN Rule 4626.0035DGHIKM