Boludo

Year by year

Inspections

1. Feb 27, 2026 Routine Score 94
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table between use throughout. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times

     Code MN Rule 4626.0285B

   • 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.

     Several single service items such as pizza paper boxes wrapped with plastic stored on the floor in the basement dry storage room. Note: Store all single service items, in clean area and at least 6 inches off the floor at all times. Note: Provide approved storage shelf as needed

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine and sink and surface cleaner sanitizer test strips not provided onsite to accurately measure sanitizer concentration in use. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

     The sink and surface cleaner sanitizer concentration in Spray bottle was low and below the regulated ranges. Note: PIC replaced with 700 Ml/l solution

     Code MN Rule 4626.0805E

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Squeeze bottles on the service line not labeled. Note: Label them with common food names.

     Code MN Rule 4626.0240

2. Mar 4, 2025 Routine Score 94
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or for recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 such as pizza paper boxes wrapped with plastic stored on the floor in the basement. Note: Store all single service items in dry, clean area and at least 6 inches off the floor at all times. Note: Provide approved storage shelf as needed

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided onsite to accurately measure sanitizer concentration. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Observed old food residue build-up on the blade of the can opener. Note: Clean

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Old mice droppings observed on the floor in the kitchen and in the basement areas. Note: Clean up and get professional pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3 Corrected on site

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Clean plates stored their food contact surfaces upright at front self service station. Store them inverted upside down or in protected place. Note: PIC inverted them

     Code MN Rule 4626.0955B

3. Apr 3, 2024 Follow-Up Score 96
   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths still stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Observed Butter (in small container) on the top of prep unit in front of the cook line area. PIC stated that it was on the pre table few minutes ago. Note: Keep all TCS foods at 41 Degree Fahrenheit or less. Note: Please see the food safety fact sheet sent with the report

     Code MN Rule 4626.0395A2

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or for recertification, please visit the following website link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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 such as to go boxes and pizza paper boxes still stored on the floor in the basement. Note: Store all single service items in dry, clean area and at least 6 inches off the floor at all times. Note: Provide approved storage shelf as needed..

     Code MN Rule 4626.0955A

4. Mar 20, 2024 Routine Score 88
   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed shredded chicken being cooled in a tightly covered container in the walk-in cooler. Note: Leave uncover or partially cover until the food fully cooled down to 41 F or below. Note: For detail see the cooling food safety fact sheet sent with the report

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Observed Butter (in small container) and cooked empanadas sitting at ambient temperature in front of the cook line areas. Note: Both relocated into the unit for rapid chilling. Note: Keep all TCS foods at 411 F or less. Note: Please see the food safety fact sheet sent with the report

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips not provided onsite for use. Note: Provide appropriate test strips (Quat) to accurately measure the sanitizer concentration

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Wet mop sitting in the bucket at mop sink area. Note: Hang it up to air drying.

     Code MN Rule 4626.1540

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: Either develop your own or use the log template sent with the report.

     Code MN Rule 4626.0040C

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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 such as to go boxes and pizza boxes stored on the floor in the basement. Note: Store all single service items in dry, clean area and off the floor at all times.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Insects catching ribbon or fly control strips found hanged up above prep unit and food preparation areas (in front of the cook line). Note: Remove it.

     Code MN Rule 4626.1385B