Bucheron

Year by year

Inspections

1. Apr 3, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Observed oysters which are served raw and ready-to-eat, stored below raw meats in the walk-in cooler. Ensure ready to eat foods are protected from raw animal foods by storing ready to eat foods above raw animal foods. At time of inspection PIC moved the oysters and demonstrated the proper storage order.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wand in walk-in freezer stored on boxes without being covered. Ensure clean equipment it is protected when in storage. PIC had ice wand washed and sanitized and wrapped in plastic.

     Code MN Rule 4626.0955A

2. Apr 10, 2025 VerRec Score 100
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Code MN Rule 4626.1260

3. Mar 27, 2025 Routine Score 98
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed missing covers on restroom trash cans. Ensure a covered receptacle is in all restrooms.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.

     Observed facility is using reduced oxygen packaging (ROP) for foods, packages in walk-in cooler is missing the time the food was placed into ROP packaging on label. Ensure when using the 48 hour rule to mark foods for the date and time, held at 41F or less during refrigerated storage and removed from it's package in the food establishment within 48 hours after packaging.

     Code MN Rule 4626.0420F

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed frozen raw chicken in walk-in freezer dated 3/12 in reduce oxygen packaging (ROP). Ensure a HACCP plan is submitted to use reduce oxygen packaging to freeze the raw meats leaving them in the ROP packaging over 48 hours. Discussed with PIC at time of inspection.

     Code MN Rule 4626.0420B

4. Mar 27, 2024 Routine Score 92
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE EMPLOYEE’S RESTROOM. PROVIDE A COVERED GARBAGE.

     Code MN Rule 4626.1260

   • Not serious Priority 3

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

     OBSERVED TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO ANOTHER LOCATION.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     OBSERVED UTENSILS STORED INSIDE A CONTAINER WITH STAGNANT WATER IN BETWEEN USES (ROOM TEMP) AT THE COOK LINE. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. WATER WAS DRAINED DURING INSPECTION. NEW UTENSILS WERE USED AND STORED AT A DRY CLEAN / DRY LOCATION.

     Code MN Rule 4626.0275F

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     OBSERVED OPERATOR TOUCHING READY TO EAT FOOD WITH BARE HANDS WHILE PLATTING AND ADDING GARNISHES. INSTRUCTED PERSON IN CHARGE TO TRAIN PERSONNEL TO LIMIT DIRECT HAND CONTACT AND TO USE GLOVES OR UTENSILS TO TOUCH READY TO EAT FOODS (E.G: SALADS, GARNISHES, BREAD, CILANTRO, ETC).

     Code MN Rule 4626.0225A