Chimborazo Restaurant

Year by year

Inspections

1. Jan 28, 2026 Routine Score 94
   • Not serious Priority 3

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

     Observed high temperature dish machine not closing - repair. Per PIC, work order has been put in for the unit.

     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 no handwashing sign posted at the server station and back prep handwashing station - post handwashing sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed no employee illness log at the time of the inspection - obtain and have an illness log onsite and available upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed food containers in the business with no date mark label - date mark food containers.

     Code MN Rule 4626.0400A

2. Dec 3, 2024 Routine Score 92
   • Not serious Priority 3

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

     Observed employee open beverage container stored in area where food are prepped or food area. Remove, use beverage containers that will not spill when tipped over. PIC has informed staff to discontinue.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

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

     1-door stand refrigerator gasket observed in poor condition - replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     Tongs stored on stove handle - informed the PIC to remove utensils and stored in sanitary area. PIC informed staff to remove from stove handle.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Pans with food observed stored directly on the floor of the walk-in cooler - remove and store food at least six inches off the ground. PIC informed staff to store food six inches off the ground. Potatoes and bananas in the basement were observed stored directly on the floor. Remove and store at least six inches off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Handwashing station at the server station observed with no handwashing sign. Post a sign.

     Code MN Rule 4626.1457

   • 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.

     Chlorine dish machine observed reading lower than compliance level. Maintain chlorine level to at least 50 to 200 ppm. PIC has contacted Ecolab to service the unit. PIC was informed to use the 3-compartment sink to wash, rinse, and sanitize until the dish machine has been properly serviced.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Business does not have an illness log. An electronic illness log will be sent along with the report. Print and use the report as needed.

     Code MN Rule 4626.0040C

3. Nov 20, 2023 Routine Score 96
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed mashed potatoes being cooled in large container for 4hrs. Person In Charge was asked to separate the potatoes into smaller portions.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed caulking in handwashing sink, three-comp sink and prep sink with mold. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed chlorine test strips missing. Obtain and utilize test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

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

     Observed handwashing sink and prep-sink pulling away from the walls. Reseal caulking.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed food worker washing dishes in prep sink. Do not use the food prep sink for something other than food prep.

     Code MN Rule 4626.0780C