Reyna De Los Jugos

Year by year

Inspections

1. Dec 17, 2025 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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-staff member holds a State of MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 no datemarking system for the fruit being prepared on-site such as cut watermelon and mango. All TCS food that is held for more than 24 hours must be datemarked so that it does not exceed 7 days.

     Code MN Rule 4626.0400A

   • 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 concentration in sanitizer spay bottle to be higher than allowed. Chlorine concentration was corrected on-site.

     Code MN Rule 4626.1620

2. Dec 17, 2024 Routine Score 98
   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-staff member holds a State of MN-issued CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed "Wash Your Hands" signage missing from shared handwashing station. A copy has been provided with the report. Print and post copy as requested.

     Code MN Rule 4626.1457

   • 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 cut fruit in display and undercounter cooler without date marking. Per conversation with the food worker, cut fruit is being held for more than 24 hours. All TCS foods must be date marked if held for more than 24 hours so they don't exceed 7 days. A conversation was had with the food worker on different date-making options.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed wet wiping cloths in prep-sink and counter. All wiping cloths after being used should be placed in a sanitizer bucket.

     Code MN Rule 4626.0285B

3. Nov 30, 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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • 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 an unapproved bleach being used as the sanitizer. Use sanitizer that is labeled for use on food-contact surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed no sign or poster for "wash their hands" in shared handwashing station.

     Code MN Rule 4626.1457

   • 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 cut fruits in display cooler being held for more than 24 hours without dates. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A