Chilango Mex-tex

Year by year

Inspections

1. Aug 4, 2026 Follow-Up Score 92
   • Serious Priority 1

     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

     Code MN Rule 4626.0385A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Code MN Rule 4626.0805C1

2. Jul 16, 2026 Routine Score 86
   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     FACILITY WAS CURING BACON ON SITE WITHOUT AN APPROVED HACCP PLAN. IF FACILITY IS CURING USING PINK SALTS AN APPROVED HACCP PLAN MUST BE IN PLACE. DISCONTINUE USING PINK CURING SALTS UNTIL A HACCP PLAN HAS BEEN APPROVED BY MINNEAPOLIS HEALTH.

     Code MN Rule 4626.0415B

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     FISH OBSERVED BEING VACUUM SEALED ON SITE WITHOUT AN APPROVED HACCP PLAN. DISCONTINUE VACUUM SEALING SEAFOOD ON SITE WITHOUT AN APPROVED HACCP PLAN.

     Code MN Rule 4626.0420C

   • Serious Priority 1

     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

     BEEF OBSERVED IN THE PROCESS OF COOLING MEASURED 87 DEGREES F. PRODUCT WAS BEING HELD AT ROOM TEMPERATURE NEAR SMOKER. MOD STATED PRODUCT HAD BEEN COOKED OVER 2 HOURS PREVIOUSLY. PRODUCT WAS DISCARDED.

     Code MN Rule 4626.0385A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     CHLORINE SANITIZER AT BAR MEASURED 0 PPM AT TIME OF INSPECTION. MACHINE WAS TESTED 3X. CALL CHEMICAL/DISH MACHINE SERVICING COMPANY FOR SERVICE OF UNIT.

     Code MN Rule 4626.0805C1

3. Aug 4, 2025 Follow-Up Score 100

   Result: Complete.

4. Jul 10, 2025 Follow-Up Score 98
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Code MN Rule 4626.0415D

5. Jun 26, 2025 Routine Score 80
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     CHLORINE SANITIZER AT DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM.

     Code MN Rule 4626.0805C1

   • 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 MN CFPM EMPLOYED ON SITE. EMPLOY ONE FULL TIME CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     NO HACCP PLAN ON FILE FOR VACUUM SEALING PREVIOUSLY COOKED MEATS. THESE PROCESSES MUST HAVE A REGULATORY APPROVED HACCP PLAN AND VARIANCE IN PLACE. DISCONTINUE PROCESS IMMEDIATELY AND SUBMIT A HACCP PLAN FOR APPROVAL TO CITY OF MINNEAPOLIS HEALTH.

     Code MN Rule 4626.0415D

   • Not serious Priority 3

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

     NO HANDWASH SIGNAGE AT BAR AND IN BACK OF HOUSE. POST EMPLOYEE HANDWASHING SIGNAGE AT ALL HANDSINKS IN FACILITY.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO QUAT OR CHLORINE SANITIZER TEST KITS ON SITE. MAINTAIN TEST KITS FOR SANITIZER USED ON SITE.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Only use single-service items one time.

     SINGLE USE CONTAINERS OBSERVED BEING REUSED FOR FOOD STORAGE ON SITE. DISCONTINUE REUSE OF CONTAINERS DESIGNED FOR SINGLE USE.

     Code MN Rule 4626.0830

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     HOT WATER SANITIZER IN DISH MACHINE REACHED 140°F. THE TEMPERATURE OF THIS WATER MUST REACH 160°F

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     SMOKER OBSERVED OUTSIDE OF HOOD SYSTEM. RELOCATE SMOKER TO BE FULLY UNDERNEATH HOOD SYSTEM.

     Code MN Rule 4626.0690

   • Serious Priority 1

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

     GARLIC OIL MIXTURE MEASURED 67°F, CILANTRO SALSA MEASURED 67°F. MAINTAIN ALL COLD TCS FOODS AT 41°F OR BELOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     PLUMBING CONDENSATE DRAIN LINE INSIDE WALK-IN COOLER OBSERVED LEAKING. REPAIR CONDENSATE DRAIN LINE INSIDE WALK-IN COOLER TO ELIMINATE WATER BUILD-UP.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     PIC CHARGE DEMONSTRATES LACK OF OVERALL ACTIVE MANAGERIAL CONTROL. WORK TO IMPLEMENT SYSTEMS TO ENSURE PROPER FOOD SAFETY PROTOCOLS ARE FOLLOWED DURING STANDARD BUSINESS OPERATION.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     NO PARASITE DESTRUCTION LETTER PRESENT FOR SEARED FISH SERVED RAW ON THE MENU. OBTAIN A PARASITE DESTRUCTION LETTER FROM FISH SUPPLIER.

     Code MN Rule 4626.0355B

6. Sep 17, 2024 Follow-Up Score 96
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Code MN Rule 4626.0805C1

   • 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.

     Code MN Rule 4626.0033A

7. Aug 13, 2024 Follow-Up Score 94
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     FACILITY IS STILL VACUUM SEALING COOKED FOOD PRODUCTS INSIDE OF WALK-IN FREEZER. FACILITY MUST DISCONTINUE OR SUBMIT HACCP PLAN FOR THIS PROCESS IMMEDIATELY.

     Code MN Rule 4626.0415D

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     CHLORINE SANITIZER AT BAR MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM. CALL CHEMICAL COMPANY FOR SERVICE OF MACHINE.

     Code MN Rule 4626.0805C1

   • 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 FULL TIME CFPM EMPLOYED ON SITE. EMPLOY 1 FULL TIME CFPM.

     Code MN Rule 4626.0033A

8. Jun 26, 2024 Routine Score 82
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     NO HACCP PLAN PRESENT FOR ACIDIFED SAUCES THAT WERE BEING HELD OVER 7 DAYS. SAUCES THAT ARE MADE ON SITE USING COOKED VEGETABLES MUST BE HELD UNDER REFRIGERATION AND DATEMARKED WITH A 7 DAY SHELF LIFE WITHOUT AN APPROVED ACIDIFICATION HACCP PLAN. PLEASE SUBMIT AN ACIDIFICATION HACCP PLAN TO MINNEAPOLIS HEALTH BEFORE DEVIATING FROM PREVAILING FOOD CODES.

     Code MN Rule 4626.0415C

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     FACILITY OBSERVED VACUUM SEALING COOKED PROTEINS AND OTHER ITEMS. PLEASE SUBMIT A HACCP PLAN TO MINNEAPOLIS HEALTH BEFORE DEVIATING FROM PREVAILING FOOD CODES. DISCONTINUE THIS PROCESS UNTIL AN APPROVED HACCP PLAN IS IN PLACE FOR ROP OF COOKED TCS FOODS.

     Code MN Rule 4626.0415D

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     CHLORINE SANITIZER AT BAR DISH MACHINES MEASURED 0 PPM AFTER RUNNING MACHINE 2 TIMES. CALL CHEMICAL COMPANY FOR SERVICE OF DISH MACHINES IN BAR. CHLORINE SANITIZER SHOULD MEASURE BETWEEN 50-200 PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     NO LABELS PRESENT ON SPRAY BOTTLES OF CHEMICALS THROUGHOUT FACILITY. LABEL ALL CHEMICAL CONTAINERS USED IN FACILITY.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR HOT WATER SANITIZING DISH MACHINE. PROVIDE ITEM TO CHECK SURFACE TEMPERATURE OF DISHES IN HOT WATER DISH MACHINE.

     Code MN Rule 4626.0710B

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS RECORD LOG ON SITE. KEEP AN EMPLOYEE ILLNESS RECORD LOG ON SITE.

     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.

     NO CFPM ON SITE. FACILITY MUST EMPLOY 1 FULL TIME CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     NO CONSUMER ADVISORY OR DISCLOSURE PRESENT ON PRINTED MENUS REVIEWED IN ESTABLISHMENT. STEAKS ARE COOKED TO CONSUMER REQUEST.

     Code MN Rule 4626.0442A