Taco Bell #2384

Year by year

Inspections

1. Sep 23, 2025 Routine Score 96
   • 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 of Minnesota Department of Health certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     The final rinse temperature readying of the hot water sanitizing dishwasher found at 167 F when tested. Note: Maintain at minimum 180 F when fixed.

     Code MN Rule 4626.0795A

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     No temperature measuring device/ disc or T-Stick for high temperature sanitizing mechanical dishwasher. Note: Provide and use it to measure rack surface temperature.

     Code MN Rule 4626.0635

2. Mar 5, 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.

     No state of Minnesota health Department certified food protection manager for the facility. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips not provided onsite for use. Note: Provide Quat test strips to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715