El Taco Torro LLC

Year by year

Inspections

1. Jul 9, 2026 Follow-Up Score 94
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed consume in basement was over two inches thick and did not cool properly. Ensure an effective method for cooling is used. Discussed new cooling methods were working well for the meat because it wasn't as thick as the consume. Ensure when doing cooling in a set-and-forget method the food is 2-inches or less thick. PIC discarded consume that was over two inches thick.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed rice in reach in cooler ranging in temperature from 50F-54F. Observed consume over four inches thick in walk-in above 41F cooling from the night before. Ensure foods are cooled from 135F-70F in two hours, then 70F-41F in four hours. Rice was discarded at time of inspection.

     Code MN Rule 4626.0385A

2. Jun 25, 2026 Routine Score 90
   • Not serious Priority 2

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

     Observed containers of cooled food from the day before the inspection with heavy condensation on closed lids of stacked containers. Ensure when cooling time/temperature controlled for safety (TCS) foods, containers remain uncovered, unstacked and spread out to effectively cool. Foods above 41F, listed in cooler 1 of the observations on report were discarded.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed foods cooled the day before were in large, over 6 inches thick containers. Ensure when cooling time/temperature controlled for safety (TCS) foods in a cooler they are no more than two inches thick, or use other effective combination of cooling methods like ice bath and stirring or ice bath and ice wands.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed large container of cooked beans at 55F, Carnitas at 45F, and Barbacoa at 50F in cooler 1, cooked the day before. Ensure when cooling time/temperature controlled for safety (TCS) foods they are cooled from 135F-70F in two hours, then from 70F to 41F in four hours. Foods listed were discarded at time of inspection. Foods which were cooling at time of inspection were put into an ice bath to properly cool.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     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 foods like cooked salsa, cooked meats, and prepared sauces were not date marked at time of inspection. Ensure when preparing ready-to-eat, time/temperature controlled for safety foods the are dated with the day they were prepared (day 1) and discarded, or sold by the seventh day. At time of inspection PIC date marked foods.

     Code MN Rule 4626.0400A

3. Jun 24, 2025 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed coving behind prep sink coming loose. Ensure physical facilities are maintained in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin tipped temperature device available. Ensure a thin tipped temperature measuring device is available at all times during the operation to check temperatures of thin foods.

     Code MN Rule 4626.0705B

   • Serious Priority 1

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     Observed personal medications, and items in low-reach-in-cooler by register. Ensure personal items are in an area which is labeled and separated from food items.

     Code MN Rule 4626.1660B

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed paper towels missing from hand washing sinks. Ensure hand washing sinks are all provided with paper towels, soap, and a sign to allow for easy hand washing by food workers. PIC brought paper towels at time of inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed hand washing sink at grill was blocked with rags inside. Ensure hand washing sinks are supplied and accessible at all times to allow for ease of hand washing. PIC moved items at time of inspection.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed mop sitting in mop bucket. Ensure mops are hung to dry between use in a location which does not contaminate any food surfaces and supplies.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     Observed two thermometers (not thin tipped) which were in disrepair. Ensure thermometers are calibrated and in good repair.

     Code MN Rule 4626.0820A

4. Jul 3, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall by front hand sink, and wall covering by prep line, and behind grill coming loose with gaps. Ensure floors, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed Styrofoam containers. Ensure all to-go containers meet the reusable, compostable, or recyclable requirements of the Minneapolis Green-To-Go ordinance.

     Code MCO 204.30B

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed new thermometer was not thin-tipped. Ensure food temperature capable of measuring thin foods is available.

     Code MN Rule 4626.0705B

5. Jun 20, 2024 Routine Score 84
   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed sanitizer dispenser at three compartment sink was dispensing sanitizing solution at 0PPM. The person in charge (PIC) stated that is the solution they have been sanitizing the food contact surfaces with. Ensure food contact surfaces are sanitized after washing and sanitizer is being tested often. At time of inspection PIC obtained chlorine based sanitizer and was able to bring the solution to the proper concentration.

     Code MN Rule 4626.0900

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed food employee sweeping with gloves on, then change gloves to prepare food without washing hands. Ensure employees are washing their hands between tasks and before donning gloves. Discussed with PIC at time of inspection. PIC directed employee to remove gloves and wash hands.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3 Corrected on site

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water was off in the facility. Hand sink at time of inspection was at 77F. Repairs were made to restore hot water. Hot water at hand sink was at 110F at end of inspection

     Code MCO 188.380

   • Not serious Priority 2 Corrected on site

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Observed no test kit for chlorine sanitizer or quat sanitizer being used in the facility. Ensure sanitizer testing devices are available for each sanitizer being used. At time of inspection gave chlorine test strips.

     Code MN Rule 4626.0815

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Observed no food license posted. Ensure it is posted in a conspicuous location.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall covering by prep line, and coving behind grill coming loose. Ensure floors, walls, ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed hand washing sink at grill was blocked with a cart and pitcher inside. Ensure handwashing sinks are accessible at all times to make hand washing easy. At time of inspection PIC moved the items and instructed food employees to keep the area clear.

     Code MN Rule 4626.1110AB

   • 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 facility is not using an effective date marking system. Ensure time/temperature controlled for safety (TCS) foods that are prepared on site and kept for more than 24 hours are properly date marked with the day the food was prepared and kept for no more than seven days. Discussed with PIC.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed Styrofoam containers for food being served. Ensure food containers meet the reusable, recyclable, or compostable requirements of the Minneapolis Green-To-Go ordinance.

     Code MCO 204.30B

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed thin foods like meats being served, and facility had no thin-tipped food thermometer. Ensure one is obtained.

     Code MN Rule 4626.0705B