Sabor Cuencano

Year by year

Inspections

1. Apr 9, 2026 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed walk-in cooler leaking where fan is located - repair.

     Code MN Rule 4626.0735AB

   • 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.

     Food containers inside the walk-in cooler observed with no date mark. Date mark food containers that are no longer cooling and will be in the business for longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling panel above walk-in cooler missing - replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed walk-in cooler floor wet. Mop floor as necessary.

     Code MN Rule 4626.1520A

2. Mar 11, 2026 Routine Score 90
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     No handwashing station sign - post sign at all handwashing station to remind employees to wash hands for at least 20 seconds.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed walk-in cooler leaking where the fan is located - repair.

     Code MN Rule 4626.0735AB

   • 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.

     Food containers inside the walk-in cooler observed with no date mark. Date mark all food that will be in the business for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling above walk-in cooler missing - reinstall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed 3-compartment sink faucet leaking - repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed bulk food containers inside the walk-in cooler not cover - food are no longer cooling. Cover food containers.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed walk-in cooler floor wet with excessive water - mop floor clean as necessary to prevent water build-up.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     Observed raw eggs stored on shelf above cooked food in the walk-in cooler that was not cover. Store eggs below cooked food during storage mode.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Observed tomato pico (47*F) and plantain (50*F) inside the cold station reading higher than 41*F. Maintain cold food at 41*F or below. Lid was opened during the inspection, informed PIC to close cold station lid during down time.

     Code MN Rule 4626.0395A2

3. Dec 16, 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.

     There is no certified food protection manager (CFPM) onsite during the inspection. Employ a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Unfinished basement where single-service and food items are stored - finish the basement.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     No handwashing sign at handwashing station - post a handwashing sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Rice (54*F) and lard (64*F) inside the walk-in cooler observed reading higher than 41*F during the inspection. Remove all TCS food from the walk-in cooler and service the walk-in cooler. Until the walk-in cooler is serviced and properly cold holding food, store all TCS food inside the 3-door stand refrigerator.

     Code MN Rule 4626.0735AB

   • 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.

     Bulk food containers in cold units observed with no date mark. Date mark all food containers in the business. Develop an effector method to date mark your food containers.

     Code MN Rule 4626.0400A

   • 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.

     Black plastic observed at the business - remove black plastic from the business and provide compliance materials.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling above the food prep line missing - replace ceiling.

     Code MN Rule 4626.1515

4. Nov 30, 2023 Routine Score 92
   • 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 (CFPM) at the time of the inspection. Obtain a CFPM. Per the person in charge, his ServSafe has expired and the state would not process his application. Take ServSafe and send a copy of your new certificate to the state along with the CFPM application.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed unfinished basement where single-service items are stored - finish the basement.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single-service items in the basement were observed stored on the basement floor - store items 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     No handwashing sign at handwashing stations - provide a sign to all handwashing stations that do not have a handwashing sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     3-door low boy cooler observed with a ripped gasket - repair. 1-door low boy cooler holding food higher than 41*F during the inspection - contact your contractor to service the unit. Until the unit has been serviced and working properly, do not use the unit to hold TCS foods.

     Code MN Rule 4626.0735AB

   • 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.

     The following food inside the 3-door stand refrigerator was observed with no date mark: lard, cut vegetables, and rice. Date mark all food containers that will be in the business for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed tongs hanging on stove handle - discontinue this practice and store tongs in a sanitary area.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No appropriate test kit in the business to test sanitizer - provide a test kit to test the sanitizer being used onsite.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Observed food inside the 1-door low boy holding food above 41*F: rice (50*F), shrimp (70*F), and cut bell pepper (54*F). Maintain cold food at 41*F or below at all times. Discussed with the person in charge to remove all TCS food from the unit until unit has been serviced.

     Code MN Rule 4626.0395A2