Estancia Larumbe Steak House

Year by year

Inspections

1. Dec 16, 2025 Follow-Up Score 98
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Missing disclosure statement on menu and asterisk next to items including egg. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online menu

     Code MN Rule 4626.0442B

2. Dec 2, 2025 Routine Score 82
   • Not serious Priority 3

     Discontinue using cast iron utensils or equipment except for cooking.

     Observed some cast iron pans and griddles used as the "plate" to serve food. Discontinue this practice. Per operator, pans are used as part of the cooking process as well as plating. If used continuously as part of the cooking process, food can be served in cast iron (cook to table).

     Code MN Rule 4626.0455

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Observed rust build up on a lot of the cast iron cooking equipment. Clean and maintain.

     Code MN Rule 4626.0840B

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Missing disclosure statement on menu and asterisk next to items including egg. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online menu.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     Observed wooden boards used as "plates" to serve food. Discontinue this practice. A lot of the boards were cracked and had black discoloring on them. Instructed to discard. Wood is only allowed in limited use and not for this purpose.

     Code MN Rule 4626.0490

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post CFPM certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed deep container of cooked potatoes with a lot of condensation on the inside of the lid, stored inside the walk-in cooler. Management decided to discard potatoes due to improper cooling. Cool foods as described below 1. Rapidly: 135 degrees to 70 degrees within first 2 hours, 70-135 degrees within the next 4 hours 2. Shallow depth about 2 inches or less- use sheet tray or shallow pan 3. Uncovered stored in walk-in cooler

     Code MN Rule 4626.0390A

   • Not serious Priority 3 Corrected on site

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed beverage dispensing nozzle soiled. Instructed to clean. Corrected on site.

     Code MN Rule 4626.0845E

   • 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

     Observed many mouse droppings throughout facility: 1. Mop sink room on water heater and floor 2. Floor throughout kitchen 3. Back storage area on floor 4. Walk-in cooler floor Clean all areas, organize, and discard and remove excess equipment/storage. Hire a pest control operator immediately. Operator called PCO during inspection.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Hire a pest control operator immediately. Operator called PCO during inspection. Work with pest control operator to mitigate pest control issues. Weekly inspections recommended at first.

     Code MCO 188.590

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean floors throughout entire facility: 1. Kitchen, especially under equipment, sinks, prep tables, shelving 2. Walk-in cooler 3. Mop sink room 4. Bar 5. Office/ ice machine storage 6. Back storage area

     Code MN Rule 4626.1520A

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Employee illness training policy is not in place. Implement an illness policy to ensure employees are aware of reporting illness and know what symptoms and diagnoses need to be reported. PDF provided as sample.

     Code MN Rule 4626.0040A

   • Serious Priority 1

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

     No employee illness log on site. Provided log and explained use. Be sure to r ecord when employees are sick and call in sick.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed loose piece of wall in kitchen near prep sink. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed bar dish machine leaky. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     1. Observed shelving in kitchen soiled. 2. Observed inside of keg cooler at bar with buildup. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloth on counter at bar. Instructed to store in sanitizer bucket solution. Corrected on site.

     Code MN Rule 4626.0285B

   • 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.

     Dish machine in kitchen and bar measured with low chlorine concentration. Have machine serviced.

     Code MN Rule 4626.0805C1

   • 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

     Active managerial control is lacking based on number and type of violations. The person in charge must actively demonstrate, follow, and ensure employees are demonstrating and following food safety standards.

     Code MN Rule 4626.0035DGHIKM

3. Dec 4, 2024 Routine Score 84
   • Not serious Priority 3

     Discontinue using cast iron utensils or equipment except for cooking.

     Observed cast iron pans and griddles used as the "plate" to serve food. Discontinue this practice. Per operator, pans are used as part of the cooking process as well as plating. If used continuously as part of the cooking process, food can be served in cast iron (cook to table).

     Code MN Rule 4626.0455

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     Observed wooden cutting boards ("cheese board") used as "plates" to serve food(empanadas). Discontinue this practice. Wood is only allowed in limited use and not for this purpose.

     Code MN Rule 4626.0490

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Observed rust build up on cast iron cooking equipment. Clean and maintain.

     Code MN Rule 4626.0840B

   • 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. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed a variety of food (garlic in oil, salsa criolla, house made jam, pesto, hot brined pickled onions, and tomato salsa) with date markings (11/10-11/24) past 7 days. All food was discarded. Ensure staff implement process for discarding food after 7 days.

     Code MN Rule 4626.0405A

   • Serious Priority 1 Corrected on site

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

     1. Observed a couple packages of raw eggs(unpasteurized) stored above milk and butter. 2. Observed packaged raw intestines stored over ready to eat food. Items were moved to lower shelf- corrected on site.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Menu includes fried egg, cooked to order steaks, and sour cocktail that includes egg white. 1. Missing asterisk next to food items served raw or undercooked. 2. Missing disclosure statement: "These items may be served raw or undercooked". Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Shortened example for current menu: Example: *These items may be served raw or undercooked. Consuming raw or undercooked meat or eggs may increase your risk of foodborne illness. FYI: If pasteurized eggs are decided to be used for sour cocktail, a consumer advisory is not required.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed to go containers made of black plastic which is not recyclable in Minneapolis. Obtain recyclable or compostable containers.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit for chlorine sanitizer used in dish machine. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Post business license in customer area.

     Code MN Rule 4626.1755B

   • Serious Priority 1

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

     Missing employee illness log. Log provided. Be sure to record all instances of employee illness.

     Code MN Rule 4626.0040C

4. Jan 2, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Discontinue using cast iron utensils or equipment except for cooking.

     Observed cast iron pans and griddles used as the "plate" to serve food. Discontinue this practice. Per operator, pans are used as part of the cooking process as well as plating. If used continuously as part of the cooking process, food can be served in cast iron (cook to table).

     Code MN Rule 4626.0455

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Observed rust build up on cast iron cooking equipment. Clean and maintain.

     Code MN Rule 4626.0840B

   • 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. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Menu includes fried egg and cooked to order steaks. 1. Missing asterisk next to food items served raw or undercooked. 2. Missing disclosure statement: "These items may be served raw or undercooked". Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Shortened example for current menu: Example: *These items may be served raw or undercooked. Consuming raw or undercooked meat or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit for chlorine sanitizer used in dish machine. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Post the business license in customer area.

     Code MN Rule 4626.1755B